Biscoff and Raspberry Overnight Weetabix
There is no better combination, in my opinion, than Biscoff and Raspberry. The tartness from the raspberries marries perfectly with the sweet, creamy richness from the Biscoff, and now you can enjoy it as a filling and nutritious breakfast. Meal prep-able, simple to make and perfect for the whole family, this Biscoff and Raspberry Overnight Weetabix is going to be a firm favourite in your household on busy mornings.
Ingredients
- 6 wheat biscuits / Weetabix
- 430 ml milk of choice
- 450 g `greek yoghurt I use vegan
- 200 g raspberries
- 2 tbsp Biscoff spread
- 1 tsp coconut oil
- 1 Biscoff biscuit optional
Instructions
- Crumble the Weetabix / Wheat Biscuits into your container or bowls – you can prepare this in 3 seperate bowls/ramekins or all in one.
- Add the milk and stir well.
- Next, add the greek yoghurt.
- Add the raspberries to a separate bowl and mash with a fork until they turn into a runny jam consistency, you can add a little sweetener if you wish. Add the mashed raspberries on top of the yoghurt layer.
- Add the biscoff spread and coconut oil to a little ramekin and microwave for 30 seconds until runny. Pour this on top of the raspberry layer and smooth over the top. Crumble a little Biscoff biscuit on top if you wish.
- Cover and refrigerate for 20 minutes or overnight - Enjoy!