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Overnight Weetbix in a glass jar with a soaked Weet-Bix base, Greek yoghurt, diced mango, blueberries and honey

Overnight Weetbix

Author: Olivia Stone | Home Chef
340kcal
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Prep 5 minutes
Chill 4 hours
Total 4 hours 5 minutes
Easy overnight Weetbix: a soft, cake-like Weet-Bix base under creamy honey Greek yoghurt and fresh mango. 5 minutes tonight, breakfast ready tomorrow.
Servings 1 jar
Course Breakfast
Cuisine Australian

Ingredients

Base
  • 2 Weet-Bix (33 g), original or gluten free
  • 1/3 cup milk (80 ml), dairy or plant-based
Yoghurt layer
  • 1/2 cup thick Greek yoghurt (130 g), plain or vanilla
  • 1 tsp honey or maple syrup plus more to taste
  • 1/4 tsp vanilla extract skip if using vanilla yoghurt
Topping
  • 1/2 cup diced mango or mixed berries (75 g)

Equipment

  • 300-400 ml glass jar with lid
  • Fork
  • Small mixing bowl

Method

  1. Break 2 Weet-Bix into a 300-400 ml jar and crush them roughly with a fork, leaving a few bigger pieces for texture.
    Pressing crushed Weet-Bix soaked in milk into an even base in a glass jar with a fork
  2. Pour 1/3 cup (80 ml) milk evenly over the crumbs, wait 30 seconds, then press down firmly into a flat, even base.
    Pressing crushed Weet-Bix soaked in milk into an even base in a glass jar with a fork
  3. In a small bowl, stir 1/2 cup (130 g) Greek yoghurt with the honey and vanilla until smooth and creamy.
    Overnight Weetbix ingredients: two Weet-Bix, milk, Greek yoghurt, honey, vanilla, mango and blueberries on marble
  4. Spoon the yoghurt over the Weet-Bix base and spread it right to the edges of the jar so it seals the base.
    Spoonful of overnight Weetbix showing the soft biscuit base under creamy yoghurt and berries
  5. Top with diced mango or berries. Add banana in the morning instead, as it turns brown overnight.
    Overnight Weetbix in a glass jar with a soaked Weet-Bix base, Greek yoghurt, diced mango, blueberries and honey
  6. Cover and refrigerate for at least 4 hours or overnight (6-8 hours), until the base is soft and cake-like. Eat cold within 2 days.
    Four overnight Weetbix jars with mango, Biscoff, Milo and banoffee toppings on a wooden table

Nutrition

Serving1jarCalories340kcalCarbohydrates46gProtein18gFat6gSaturated Fat3.5gSodium140mgFiber6gSugar24g

Notes

  • Milk: 1/4 cup (60 ml) gives a firmer base, 1/2 cup (125 ml) a softer one that is ready in about 2 hours.
  • UK Weetabix: use about 90 ml milk for 2 biscuits.
  • Gluten free: use Weet-Bix Gluten Free and start with 60 ml milk.
  • Keeps up to 2 days in a sealed jar in the fridge at 5°C or below. Do not freeze.
  • Nutrition is an estimate based on full-cream milk, plain Greek yoghurt and mango.

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