Biscoff Overnight Weetbix

Ingredients

• 2Weetbix
• 60 ml (¼ cup); use 120 ml (½ cup) for a less crunchy basereduced-fat milk of choice
• 2 tspBiscoff spread
• 160 gYoPro yoghurt (vanilla or salted caramel flavour)
• 1Biscoff biscuit, crushed

Instructions

1. 1

   Crush the Weetbix

   Crush the Weetbix in a separate bowl, add your chosen milk and stir well.

2. 2

   Press the base

   Transfer the mixture to a container and press it down firmly into an even base layer.

3. 3

   Mix the yoghurt

   In a separate bowl, combine the yoghurt with 1 tsp of Biscoff spread. If needed, soften the spread slightly so it mixes in smoothly.

4. 4

   Add the yoghurt

   Spoon the yoghurt mixture over the Weetbix base and spread it into an even layer.

5. 5

   Drizzle the spread

   Melt the remaining Biscoff spread in the microwave, then drizzle it over the yoghurt.

6. 6

   Finish and chill

   Top with the crushed Biscoff biscuit. Refrigerate overnight, or eat straight away.

What is Biscoff Overnight Weetbix?

This is a no-cook breakfast-style dish built in layers: crushed Weetbix and milk form the base, while yoghurt, Biscoff spread and biscuit make the topping. Overnight Weetbix is a contemporary, assembled-ahead take on the cereal, rather than a traditional regional dish.

The contrast is what makes this version work: the base softens as it rests, the yoghurt stays creamy, and the crushed biscuit adds a little crunch. You can also eat it immediately if you prefer the base firmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 19g protein, 49g carbs, 10g fat.

The Weetbix and Biscoff biscuit provide most of the carbohydrates, while the spread contributes much of the fat. The yoghurt supplies most of the protein, with a smaller contribution from the milk. Pair the serving with fresh fruit for a more balanced plate.

Choose your base texture

Milk amount: 60 ml gives the base a firmer, crunchier texture; use 120 ml for a softer base. Stir the milk through the crushed Weetbix before pressing it into the container.

Even layer: Press the mixture down firmly so it holds together beneath the yoghurt. A flat-bottomed spoon makes it easier to level.

Make the Biscoff yoghurt

Yoghurt choice: Vanilla or salted caramel YoPro both suit the spiced sweetness of Biscoff. Stir 1 tsp of spread into the yoghurt for flavour throughout the topping.

Mixing: If the spread is too firm to combine, soften it slightly before stirring. Avoid overheating it; it only needs to loosen enough to mix.

Layer it neatly

Base first: Spread the Weetbix mixture evenly in the container before adding the yoghurt. This gives each spoonful a similar balance of base and topping.

Topping: Smooth the yoghurt gently over the base, then drizzle on the remaining melted spread. Add the crushed biscuit last to keep its texture more noticeable.

Chill or eat straight away

For a softer result, cover the container and leave it in the fridge overnight so the milk can soften the Weetbix. The recipe does not require overnight chilling, so it can also be eaten as soon as it is assembled.

If you want the biscuit topping to stay crisp, add it just before serving rather than before chilling.

Serve and customise

This portion is assembled as a complete single serving, so it is easy to take from the fridge for breakfast or a snack. A handful of fresh berries or sliced banana can add a fresh contrast to the sweet topping.

For a more substantial plate, serve it with fruit on the side. Keep the extra toppings modest if you want the Biscoff and yoghurt layers to remain the focus.

Recipe notes & tips

• Use 120 ml of milk if you prefer a softer base.
• Press the Weetbix mixture firmly into the container so the layers stay distinct.
• Soften the spread only enough to make it easy to stir or drizzle.
• Use a container with a flat bottom to make an even base layer.
• Add the crushed biscuit just before eating for a crisper topping.

Variations

• Add berries: Scatter fresh berries over the yoghurt for a fruity contrast.
• Use banana: Add sliced banana between the base and yoghurt layers.
• Change the yoghurt: Try vanilla or salted caramel yoghurt to suit your preferred flavour.
• Boost the crunch: Add the crushed biscuit at serving time rather than before chilling.
• Make it softer: Use 120 ml of milk instead of 60 ml for the base.

Common mistakes to avoid

• Too little milk for your preference: Use 120 ml rather than 60 ml for a softer base.
• Loose base: Press the Weetbix mixture firmly into an even layer before adding yoghurt.
• Lumpy yoghurt mixture: Soften the Biscoff spread slightly before stirring it into the yoghurt.
• Uneven topping: Spread the yoghurt across the whole base before drizzling on the remaining spread.
• Soft biscuit topping: Add the crushed biscuit just before serving if you want it to stay crunchy.

How to store

Cover and keep the assembled Weetbix in the fridge, ideally for up to 1 day for the best texture. Add the crushed biscuit just before serving if you want it crisp. This recipe is served chilled, so it does not need reheating.

Frequently asked questions