almond croissant weetbix
creamy, sweet, a little bit nutty, and topped with the perfect almond crunch. it’s giving café pastry but make it something you can throw together the night before.
high protein, super easy, and honestly just really yum!
PREP TIME
5 minutes
COOK TIME
—
INGREDIENTS
14
Serves: 1
Ingredients
base
- 2 pieces2 pieces2 pieces Weetabix
- 0.333 cup0.333 cup0.333 cup Milk, any works fine
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
almond layer
- 2 Tbsp2 Tbsp2 Tbsp Almond Butter
- 1 Tbsp1 Tbsp1 Tbsp Milk, add tiny bits more if still to thick
yoghurt layer
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt
- 2 Tbsp2 Tbsp2 Tbsp Vanilla Pancake Batter Plant Protein - Naked Harvest, “NOA15” for 15% off
- 0.5 tsp0.5 tsp0.5 tsp Organic Almond Extract - Primal Palate
toppings
- 2 Tbsp2 Tbsp2 Tbsp Almonds, Sliced
- 1 tsp1 tsp1 tsp Powdered Sugar
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- in a bowl/container combine all of your base ingredients and flatten down.
- mix together the ingredients for the almond layer and spread that over the weetbix base.
- in a separate bowl, mix together the yoghurt layer ingredients until smooth and combined. spread over the almond layer.
- refrigerate overnight (or for at least 15 mins)
- when ready to eat, top with toasted flaked almonds and a dust of icing sugar.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Egg Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 601 |
| Fat: | 33 g |
| Carbohydrates: | 39 g |
| Protein: | 40 g |
| Cholesterol: | 31 g |
| Sodium: | 637 mg |
| Fiber: | 10 g |
| Sugars: | 29 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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