Raspberry Chocolate Overnight Weetabix
What could be a better breakfast than raspberry chocolate overnight Weetabix? With cocoa powder, fresh raspberries, and a raspberry jam layer, this is a healthy breakfast that tastes truly indulgent.
It goes without saying that raspberry and chocolate is an elite flavour pairing, so of course I had to use the flavours in my new favourite breakfast. If you haven't tried overnight Weetabix yet, take this as your sign.
Similar in concept to overnight oats, I would say that overnight Weetabix is more of a parfait-style breakfast which layers Weetabix and yoghurt for a delicious healthy meal that tastes way more indulgent than it actually is!
Yoghurt + Weetabix = Tastes Like Cheesecake
While it may sound very basic to eat Weetabix and yoghurt together, the final result from these overnight Weetabix tastes like a chocolate cheesecake. The tangy yoghurt, mixed with some sweetener and cocoa powder gives this breakfast the same sweet and slightly sour taste that cheesecake is famous for.
The bottom Weetabix layer also helps replicate the taste of crust. For this recipe, I layered the Weetabix with raspberry jam for an extra hint of fruity flavour. Needless to say, it turned out amazing.
Questions and Troubleshooting
I like to use Greek yoghurt for overnight Weetabix to add more protein to this healthy breakfast. For a flavour that mixes well with cocoa powder, I would choose vanilla or plain (sweetened with your choice of sweetener). Individual Chobani or Yopro pots come in 170 grams, making them perfect for this recipe, but you can always just measure out that amount with a kitchen scale if you generally buy a big tub.
Since I'm picky about my dairy products, I typically just measure out 170g from a big tub of Paris Creek Dairy's organic Greek style yogurt.
If you use a high-quality cocoa or cacao powder, you should have no issues dissolving it into your yoghurt. To avoid clumps, mix with a fork and add a tiny splash of liquid to help if it's not blending easily.
I think this recipe tastes like a delicious brekkie dessert! Yes, you can still taste the yoghurt, but unless you dislike the taste of Greek yoghurt, I don't think it'll bother you. If you do dislike the tanginess of it, try using a regular (non-Greek) yoghurt instead for a milder flavour.
Other Breakfast Recipes You'll Love
- Hot Cross Bun Baked Oats
- Cheesecake Overnight Weetabix
- Healthy Chocolate Pancakes
- Overnight Weetabix With Biscoff
- Overnight Weetabix With Nutella
📖 Recipe
Raspberry Chocolate Overnight Weetabix
- Total Time: 4 hours 5 minutes
- Yield: 1 serving 1x
Description
What could be a better breakfast than raspberry chocolate overnight Weetabix? With cocoa powder, fresh raspberries, and a raspberry jam layer, this is a healthy breakfast that tastes truly indulgent.
Ingredients
- 2 blocks Weetabix (crushed)
- ½ cup almond milk (or milk of choice)
- 170 grams Greek yoghurt (plain or vanilla flavour)
- 1 tablespoon raspberry jam
- 2 drops liquid sweet drops (or 1 Tablespoon maple syrup)
- 1 tablespoon cacao powder
- 5 fresh raspberries (for topping)
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, cocoa powder, and sweet drops (or maple syrup if using). 170 grams is the exact size of an individual serve of Chobani or other similar greek yoghurts, but you can also use a kitchen scale to measure out the correct amount from a larger tub.
If you're using a flavoured yoghurt, you won't need to add any sweetener, since it's already sweet. - Spread the raspberry jam over the Weetabix layer. Carefully dollop the greek yoghurt mixture on top of the Weetabix and jam layer. Use a spoon to spread gently the greek yoghurt evenly.
- Place the overnight Weetabix in the fridge for at least 4 hours or overnight to let it set. In the morning, remove the overnight Weetabix from the fridge and top with raspberries.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Breakfast
- Cuisine: Australian
Nutrition
- Calories: 356
- Fat: 3.7
- Carbohydrates: 65.9
- Protein: 22
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hii do you think this recipe would work with chocolate protein powder instead of cocoa powder?
Definitely! Plus, it will add extra protein and a bit of sweetness. Just make sure to mix well 🙂
Definitely! You may just have to adjust the amount of protein powder you use by taste (potentially also the sweetener as some protein powders are already sweet). Sounds like a great way to add even more protein though 🙂
So good and easy!
Thanks Hayley!