Description
This caramel latte overnight Weetabix is THE BEST! With a coffee-Weetabix base, and salted caramel yoghurt on top, it’s a delicious, healthy and high-protein breakfast! Plus, it tastes like eating caramel cheesecake for breakfast — what more could you want?
Ingredients
Units
Scale
- 2 blocks Weetabix (crushed)
- 1/2 cup brewed coffee
- 2-3 drops liquid stevia (preferably caramel flavour)
- 170 grams Greek yoghurt (salted caramel flavour)
- 2-3 coffee beans (for topping)
Instructions
- Crush Weetabix and place in the medium sized bowl.
- Pour coffee over the crushed Weetabix, and let it set for a few minutes.
- Once the Weetabix have soaked up some of the liquid (2-3 minutes), use the back of a spoon to spread and smooth the mixture into an even layer.
- Drop the stevia on top of the Weetabix layer if using.
- Pour the Greek yoghurt mixture over the Weetabix base. Use a spoon to gently spread the yoghurt into an even layer.
- Cover the bowl of overnight Weetabix with foil or plastic wrap and rest in the fridge overnight.
- Refrigerate for at least 4 hours to allow everything to chill and set.
- When ready to eat, remove from the fridge, top with coffee beans for decoration, and dig in! These overnight Weetabix will keep covered in the fridge for up to three days.
- Prep Time: 5 minutes
- Category: Breakfast
- Cuisine: Australian
Nutrition
- Calories: 247
- Carbohydrates: 39.5
- Protein: 22.3