Description
These overnight Weetabix with Biscoff make the best breakfast ever. The perfect sweet start to the day, they’ll keep you feeling full until lunch.
Ingredients
Units
Scale
- 2 Weetabix (crushed)
- 1/2 cup almond milk (or milk of choice)
- 170 grams greek yogurt
- 1 drop liquid stevia (optional, if using unsweetened yoghurt)
- 1 tablespoon Biscoff (melted in microwave for 30 seconds)
Instructions
- Crush 2 Weetabix in a medium-sized bowl or meal prep container.
- Pour almond milk over the crushed Weetabix, and stir to combine. The liquid will begin to soak into the Weetabix, so let the mixture set for a few minutes to thicken.
- While the Weetabix base layer is soaking, mix your yoghurt and stevia if using. 170 grams is the exact size of an individual serve of Chobani or other similar greek yoghurts.
If you're using a flavoured yoghurt, you won't need to add any stevia, since it's already sweet. - Carefully dollop the greek yoghurt mixture on top of the Weetabix layer. Use a spoon to spread gently the greek yoghurt evenly.
- Microwave the Biscoff in a small container for 30 seconds (we used a ceramic espresso cup). Pour the liquid Biscoff over top of the greek yoghurt layer.
- If desired, use a chopstick or tooth pick to create a swirl/ flower through the yoghurt/ Biscoff layer.
- Place the overnight Weetabix in the fridge for at least 4 hours or overnight to let it set. In the morning, remove from fridge and enjoy!
Notes
This recipe is best eaten the morning after it's prepared!
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Breakfast
- Method: Overnight
- Cuisine: Australian