Apple Biscoff Overnight Weet-Bix

Ingredients

• 6 Weet-Bix (2 per serving, crushed)
• Almond milk (A splash for the Weet-Bix paste; amount eyeballed)
• Hot water (A splash for the Weet-Bix paste; amount eyeballed)
• 510 g Vanilla yogurt (Vanilla YoPRO; 170 g per serving)
• 3 Apple (Large, diced)
• 6 tbsp Water (For stewing the apples; 2 tbsp per serving)
• 1.5 tsp Cornflour (½ tsp per serving)
• 3 tsp Sugar-free maple syrup (1–2 tsp per serving)
• Cinnamon (A sprinkle)
• 3 tsp Coconut oil (1 tsp for the sauce per serving)
• 120 g Biscoff spread (40 g for the sauce per serving)
• Almond milk (Add to the Biscoff sauce 1 tsp at a time until smooth; amount unspecified)
• 3 Biscoff cookie (1 cookie per serving)

Steps

1. 1

   Crush 2 Weet-Bix per serving into a container.

2. 2

   Add a splash of almond milk and hot water to the crushed Weet-Bix, mixing and mashing a little at a time until a paste forms. The source gives no measured amounts; it says to eyeball them.

3. 3

   Top each Weet-Bix layer with 170 g vanilla yogurt.

4. 4

   Dice the apples. Stew them with the water, cornflour, sugar-free maple syrup, and a sprinkle of cinnamon until soft and jammy.

5. 5

   Let the apple mixture cool.

6. 6

   Melt the coconut oil for the Biscoff sauce.

7. 7

   Stir the Biscoff spread into the melted oil, using the heat from the oil to soften it.

8. 8

   Slowly add almond milk 1 teaspoon at a time, stirring constantly, until the sauce is smooth.

9. 9

   Top each Weet-Bix base with one-third of the cooled apple mixture and one-third of the Biscoff sauce.

10. 10

    Finish each serving with one Biscoff cookie and enjoy.

Notes

The source does not specify a refrigeration or overnight chilling time, despite the dish name. The apple and sauce quantities are treated as a batch divided among three servings because the instructions say to use one-third of each per base; almond milk amounts are not specified.

Nutrition per serving

• breakfast
• high-protein
• vegetarian
• make-ahead
• no-bake