Raspberry Pistachio Overnight Weet-Bix

Ingredients

• 2.5 Weet-Bix (Use 2–3 biscuits; use 2 biscuits with 1/3 cup milk, or 3 biscuits with 1/2 cup milk.)
• 0.33 cup Milk (Use 1/2 cup if using 3 Weet-Bix.)
• 1 tsp Maple syrup (Optional; for the base.)
• 0.5 cup Raspberries
• 1 tsp Maple syrup (Optional; for the raspberry layer.)
• 0.5 cup Yoghurt
• 2 tbsp Vanilla Pancake Batter Thrive Protein powder (Naked Harvest Supplements product named by the creator.)
• 1 tbsp Pistachio spread
• 1 tbsp Pistachios (Chopped; for topping.)

Steps

1. 1

   Crush the Weet-Bix into a bowl or container. Add the milk and the optional base maple syrup, then mix until combined.

2. 2

   Press the mixture down firmly with the back of a spoon or fork to form an even base.

3. 3

   Put the raspberries in a microwave-safe bowl and microwave for 30–60 seconds.

4. 4

   Mash the warmed raspberries until they have a jam-like consistency. Stir in the optional raspberry-layer maple syrup if desired.

5. 5

   Spread the raspberry mixture over the Weet-Bix base.

6. 6

   In a separate bowl, mix the yoghurt and protein powder until smooth and combined.

7. 7

   Spread the yoghurt mixture evenly over the raspberry layer.

8. 8

   Place the pistachio spread in a microwave-safe bowl and microwave for 30–40 seconds, or until slightly runny.

9. 9

   Drizzle the warmed pistachio spread over the yoghurt layer. Use a toothpick to make swirls if desired.

10. 10

    Refrigerate overnight, or for at least 15 minutes.

11. 11

    Top with the chopped pistachios when ready to eat and serve.

Notes

The milk quantity is given as 1/3 cup, with 1/2 cup specified when using 3 Weet-Bix. The recipe does not state a specific yoghurt type or protein-powder nutrition details; nutrition figures are estimates.

Nutrition per serving

• breakfast
• vegetarian
• high-protein
• meal-prep
• no-bake
• microwave
• make-ahead