This overnight Weetabix is a delicious chocolate peanut butter breakfast that's easy to prepare the night before. Layers of Weetabix, creamy Greek yogurt, chia seeds and peanut butter are finished with a chocolate topping for an easy make-ahead breakfast.
P.S. I think you will love my viral Japanese cheesecake recipe or overnight cheesecake Weetabix recipe.
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Think creamy Greek yogurt, chia seeds, and peanut butter layered over a soft Weetbix base, finished with a simple chocolate peanut butter topping. It tastes a little like dessert but makes such an easy breakfast for busy mornings.
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If you've tried overnight oats before, overnight Weetabix. is a fun alternative. The Weetabix softens in the milk, creating a delicious base for the creamy yogurt layer.
❤️ WHY YOU WILL LOVE THIS RECIPE
- Easy to make – You only need a few ingredients and a jar or glass container.
- No cooking required – Simply assemble everything and let the fridge do the work.
- Perfect for meal prep – Make it the night before and breakfast is ready when you wake up.
- Creamy and satisfying – Greek yogurt and chia seeds create a thick, creamy texture.
- Chocolate peanut butter topping – The best part, in my opinion!
- Customisable – Add banana, berries, honey or your favourite toppings.
INGREDIENTS NEEDED
For the Weetabix layer
1 Weetabix
3 tablespoons milk
For the yogurt layer
1 cup thick Greek yogurt
3 tablespoons chia seeds
1 tablespoon peanut butter
1-2 tablespoon honey or maple syrup
For the chocolate peanut butter topping
1 tablespoon peanut butter
1 teaspoon cocoa powder
1 teaspoon milk
STEP-BY-STEP INSTRUCTIONS
Make the Weetabix base
Place 1 Weetabix into a jar, glass or small container and crush it with your fingers or the back of a spoon.
Add 3 tablespoons of milk and mix until the Weetabix has softened.
Press the mixture down to create an even base.
Make the creamy yogurt layer
In a small bowl, mix the thick Greek yogurt with the chia seeds, peanut butter and honey.
Stir until well combined.
Spoon the yogurt mixture over the Weetabix base and smooth the top.
Make the chocolate peanut butter topping
Add 1 tablespoon of peanut butter, 1 teaspoon of cocoa powder and 1 teaspoon of milk to a small bowl.
Mix until smooth and creamy.
If the mixture is too thick to spread, add a tiny splash more milk.
Add the topping
Spread the chocolate peanut butter mixture over the yogurt layer.
Cover the container and place in the fridge overnight, or for at least a few hours.
Enjoy
The next morning, take your Peanut Butter Overnight Weetabix out of the fridge and enjoy it cold.
I love adding a little extra peanut butter on top before serving.
Looking for another easy meal-prep breakfast? Try my Protein Donut Recipe. These soft, baked donuts are packed with protein and can be made ahead for a quick grab-and-go breakfast.
❓FAQS
You can add protein powder to the Greek yogurt layer if you want to increase the protein content.
Because different protein powders absorb different amounts of liquid, you may need to add a splash of milk to keep the yogurt layer creamy.
Absolutely. If you want a larger serving or a thicker Weetbix base, use 2 Weetbix and increase the milk accordingly.
For the best texture and freshness, I recommend enjoying this overnight Weetbix within a couple of days when stored covered in the refrigerator.
OTHER BREAKFAST RECIPES TO TRY
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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Overnight Weetabix Recipe (Chocolate Peanut Butter)
- Total Time: 1 hour 5 minutes
- Yield: 1 1x
Description
This overnight Weetabix is a delicious chocolate peanut butter breakfast that's easy to prepare the night before. Layers of Weetabix, creamy Greek yogurt, chia seeds and peanut butter are finished with a chocolate topping for an easy make-ahead breakfast.
Ingredients
- 1 Weetabix
- 3 tablespoons milk
- 1 cup thick Greek yogurt
- 3 tablespoons chia seeds
- 1 tablespoon peanut butter
- 1-2 tablespoons honey
- FOR THE TOPPING
- 1 tablespoon peanut butter
- 1 teaspoon cocoa powder
- 1-3 teaspoons milk
Instructions
Make the Weetbix base
- Place 1 Weetabix into a jar, glass or small container and crush it with your fingers or the back of a spoon.
- Add 3 tablespoons of milk and mix until the Weetabix has softened.
- Press the mixture down to create an even base.
Make the creamy yogurt layer
- In a small bowl, mix the thick Greek yogurt with the chia seeds, peanut butter and honey.
- Stir until well combined.
- Spoon the yogurt mixture over the Weetabix base and smooth the top.
Make the chocolate peanut butter topping
- Add 1 tablespoon of peanut butter, 1 teaspoon of cocoa powder and 1 teaspoon of milk to a small bowl.
- Mix until smooth and creamy.
- If the mixture is too thick to spread, add a tiny splash more milk.
Add the topping
- Spread the chocolate peanut butter mixture over the yogurt layer.
- Cover the container and place it in the fridge overnight, or for at least a few hours.
Enjoy
- The next morning, take your Peanut Butter Overnight Weetabix out of the fridge and enjoy it cold.
- I love adding a little extra peanut butter on top before serving.
Notes
Use thick Greek yogurt.
Thick Greek yogurt gives the yogurt layer a creamy texture and helps the overnight Weetabix hold its layers.
Adjust the milk if needed.
Different brands of Weetabix can absorb liquid slightly differently. If your base looks dry, add another teaspoon or two of milk.
Thin the peanut butter topping.
If your peanut butter is difficult to spread, mix it with the milk and cocoa powder until smooth. Add a little extra milk if necessary.
Let it sit overnight.
While you can enjoy overnight Weetabix after a few hours, leaving it overnight gives the Weetbix plenty of time to soften.
Use a jar or glass container.
A small jar or glass makes it easy to layer the ingredients and store your breakfast in the fridge.
- Prep Time: 5 minutes
- Category: Breakfast
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 570 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 32 g
- Carbohydrates: 54 g
- Fiber: 13 g
- Protein: 23 g
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