Imported from Instagram
Pistachio Cream Overnight Weet-Bix
A layered, make-ahead breakfast with a milk-softened Weet-Bix base and creamy pistachio-yoghurt topping. White chocolate and crunchy nuts finish it with a dessert-like sweet and salty contrast.
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Ingredients
- 2 Weet-Bix
- 0.25 cup milk of choice (Approximate amount)
- 0.5 cup Greek yoghurt
- 1 scoop vanilla protein powder
- 2 tbsp pistachio spread
- crushed pistachios (To top)
- white chocolate (Grated, to top)
Steps
- 1
Crush the Weet-Bix into a jar or container.
- 2
Add the milk and mix until combined.
- 3
In a separate bowl, mix the Greek yoghurt, vanilla protein powder, and pistachio spread until smooth and creamy.
- 4
Spoon the pistachio cream over the Weet-Bix base.
- 5
Top with crushed pistachios and grated white chocolate. Slivered almonds can be used instead of pistachios, as in the creator's version.
- 6
Refrigerate for at least 3 hours, or overnight.
- 7
Take the jar from the fridge and enjoy.
Notes
The creator used slivered almonds in place of pistachios for the topping. Amounts for the topping are not specified. Milk type is left to preference.
Nutrition per serving
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