OVERNIGHT WEET-BIX RECIPE

Why It Should Be On Your Breakfast Rotation

Australian breakfast staple turned international viral sensation… #OvernightWeet-bix is one the biggest food trends of 2022 and is giving soggy weet-bix a new life.

From cookies and cream to biscoff and everything in between, it seems there are no limits to the flavour varieties that are possible. Taste aside, this breakfast packs a pretty nutritious punch too - win win.

Accredited Practising Dietitian Maddi Parsons dives in and explains how Overnight Weet-bix don’t just look good, they’re extremely good for us too.

Generally speaking, this breakfast sensation can be broken down into two major components; the Weet-bix base and the yoghurt filling. By layering the two components you’re left with a parfait-like dish that is filling, sweet, high in protein and *almost* too good to eat.

Starting with the base, Weet-bix are nutritional powerhouses. Made with 97% wholegrains, they are low in sugar and are a good source of dietary fibre, with only 2 Weet-xix providing 60% of our daily wholegrain needs. Not only that, but they are also rich in B Vitamins, Iron and Folate, making them the perfect boost of energy to start your day off right.

As for the filling, opting for a high protein yoghurt that is low in fat such as Chobani, adds a boost of protein that will keep you satisfied for hours (because who wants to be hungry straight after eating?).

The Weet-bix combined with the yoghurt makes for an energy-packed, high-protein breakfast option that is extremely well-rounded. For the busy mum, boss lady and everyone in between, Overnight Weet-bix is perfect to make a couple of days in advance and keep in the fridge ready to go on those busy mornings.

But it doesn’t stop with breakfast. Overnight Weet-bix makes for a great afternoon snack or dessert option too! With an endless list of different flavour combinations to choose from, this is one trend we won’t be getting sick of anytime soon.

Maddi shares her go-to Overnight Weet-bix that takes only five minutes to make and features another Australian food staple.

Ingredients (serves 1)

3x Weet-bix biscuits
1 tsp white sugar or stevia
½ cup skim milk or boiling water
1 cup Chobani vanilla yoghurt
1 tbsp Milo

Method:

Crush weetbix into a small container, add milk or water and stir well. Press the weetbix mixture down firmly to create the base.
Add in the yoghurt, covering the weetbix base and smoothing with a spoon to flatten.
Using a sifter, sprinkle over the Milo so it forms a fine dust on top and covers the yoghurt.
For best results, set in the fridge for 3 to 4 hours or overnight.
Enjoy!

Top tip: If you’re looking for an extra protein-boost in the morning, try stirring in a tablespoon of your favourite protein powder to the yoghurt before adding it on top of the base.

Have you tried this recipe? Tell us what you think by posting a photo on Instagram and tagging us at @rockwearaustralia and @binge_dietitian.

Maddi Parsons,

Accredited Practising & Non-Diet Dietitian (MND & BNSc)

Instagram: @binge_dietitian

Website: www.maddiparsonsnutrition.com