This Maltesers Overnight Weetabix is a high protein breakfast inspired by the classic chocolate malt flavor of Maltesers. As a dietitian, I built it around a malty Weetabix base, a creamy Greek yogurt layer, and a crunchy dark chocolate shell so you still get that nostalgic flavor with the added bonus of more protein and fiber.
I have always loved Maltesers. That light, malty crunch is hard to beat. The problem is that a bag of them is never going to keep me full until lunch, so I played around until I had a breakfast that gives me the same chocolate malt hit but actually has the protein and fiber to carry me through a busy morning.
Overnight breakfasts are a lifesaver when mornings are hectic. You do five minutes of work the night before, and the next day you just pull it out of the fridge. My nutrition clients who tend to skip breakfast because they are rushing often get on really well with prep ahead options like this one.
The malt flavor comes from a little Ovaltine, the creaminess from Greek yogurt, and the fun from a crunchy chocolate shell on top. It feels like a treat, but it is balanced enough to be a proper breakfast.
If you like this one, you might also enjoy my Healthy Overnight Oats for another make ahead breakfast, or my Snickers Yogurt Cup if you love a chocolate fix that still packs in protein.
A Quick Look At This Recipe
✅ Recipe Name: Maltesers Overnight Weetabix
🕒 Ready In: ~5 minutes prep plus at least 2 hours (or overnight) chilling
👪 Serves: 1 🍽 Calories, Protein & Fiber: ~480 calories, 27g protein and 9g fiber per serving (estimated)
🥣 Main Ingredients: Weetabix, milk, Ovaltine, cocoa powder, chia seeds, Greek yogurt, dark chocolate, pea or soy protein crisps
📖 Dietary Info: Vegetarian, high protein, high fiber, can be made gluten free and vegan
⭐ Why You'll Love It: Tastes like a chocolate malt treat but keeps you full all morning. Made the night before in one jar.
Recipe Nutrition Highlights
High in protein. At about 29g per serving, this breakfast helps keep you full and supports muscle. Protein also slows how quickly the carbs are digested, which helps steady your energy through the morning. Not sure how much you need? See my guide on how much protein you need.
A solid hit of fiber. Around 9g per serving, mostly from the Weetabix, chia seeds, and cocoa. Fiber feeds your gut bacteria and adds to that full feeling, and most of us fall short on it, so a 9g start to the day is a real win. More ideas in my top fiber foods post.
Chia seeds pull their weight. They bring fiber, plant based omega 3 fats, and help thicken the base as it sits overnight.
Malt flavor without going overboard on sugar. The Ovaltine and dark chocolate deliver that Maltesers taste using small amounts, so the sweetness is there without piling it on.
Dietitian Note: this is a balanced breakfast on its own, but it leans a little light on fruit and veg. Add some berries on top and you have ticked that box too.
Nutrition information was calculated using Cronometer, a nutrition tracking tool that uses the USDA FoodData Central database and verified brand data for accuracy. Estimates are based on the exact ingredients and amounts listed, so your numbers may vary slightly depending on the brands and measurements you use. Food is much more than just numbers though, so use these as a guide rather than a rule.
Key Ingredients and Substitutions
The complete ingredient list with measurements can be found in the recipe card below.
Weetabix: The malty wheat base that softens overnight into a soft, almost cake like layer. For gluten free, use a gluten free wheat biscuit cereal, or swap in about 40g (2 cup) of gluten free oats instead.
Milk: Soaks the Weetabix and adds protein. I use regular dairy milk, but a higher protein milk pushes the protein up even further. For dairy free or vegan, any unsweetened plant milk works (soy gives you the most protein).
Ovaltine: This is the secret to the malt flavor that makes it taste like Maltesers. Malted milk powder or Horlicks work just as well.
Cocoa powder: Use unsweetened for a deeper chocolate flavor without added sugar.
Chia seeds: They thicken the base and add fiber and healthy fats.
Greek yogurt: The creamy middle layer and a big part of the protein. I use plain Greek yogurt, but vanilla makes it sweeter. For dairy free or vegan, use a thick coconut or soy yogurt.
Dark chocolate: Melted with a little coconut oil to make the crunchy shell. Use a dairy free bar to keep this vegan.
Coconut oil: Helps the chocolate set into a firm, snappable shell. There is no great swap here, so keep it if you can.
Pea or soy protein crisps: These give the shell its Maltesers style crunch while adding protein. I buy mine on amazon but if you cannot find pea or soy crisps, crisped rice or a crushed rice cake gives a similar crunch (you lose a little protein). For a fully indulgent version, a few crushed real Maltesers on top look and taste the part.
Recipe Variations
Once you have made this a couple of times, try these easy twists.
Extra malty: Stir an extra teaspoon of Ovaltine into the weetabix base or yogurt layer.
Peanut butter malt: Swirl a teaspoon of peanut butter into the yogurt layer for a Malteser meets peanut butter cup vibe (skip for nut free).
Berry topped: Add raspberries or sliced strawberries on top for extra fiber and a serving of fruit.
Scaling: To make more than one, just multiply every ingredient by the number of servings and divide between jars.
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Equipment
No special equipment needed. A jar or glass with a lid is handy for chilling and grabbing on the go, and a small bowl or mug works for melting the chocolate.
Expert Tips for Making This Recipe
- Let the melted chocolate cool for a minute before pouring it on, so it does not melt the yogurt underneath.
- Spread the yogurt right to the edges so the chocolate shell sets in one neat piece you can crack through.
- Use a wide, shallow jar if you want a bigger chocolate shell, which means more crunch in every spoonful.
- Make it the night before for the best texture. The Weetabix base softens and the flavors come together as it sits.
- If your base looks dry, add a splash more milk. Weetabix soaks up liquid quickly.
Serving Suggestions
There are a few easy ways to enjoy it:
- Eat it straight from the jar, cold, cracking through the shell with your spoon.
- Sprinkle a few crushed Maltesers on top right before eating for the full effect.
- Top with fresh berries or sliced banana for extra fiber and a serving of fruit.
- Add a spoonful of nut butter on top for a little extra staying power.
- Enjoy it after a workout as a high protein recovery breakfast.
- If you love a chocolate fix at breakfast, my chocolate chia pudding and Snickers yogurt cup are worth a look too.
Storage Tips
Fridge: Keep covered in the fridge for up to 2 days. It is best within the first day, while the chocolate shell is at its crunchiest.
Make ahead tip: This recipe is made to be prepped ahead. Assemble it the night before (or up to a day in advance) and it is ready to grab in the morning.
FAQs
Yes, you can swap it for about 40g (2 cup) of rolled oats if you prefer.
It gets close. The malt flavor from the Ovaltine plus the crunchy chocolate shell is what does it. For the full effect, crush a few real Maltesers on top before eating.
You can. Ideally, leave it to set for at least 2 hours, but Weetabix absorbs liquid very quickly so it still reaches a nice texture in a relatively short amount of time.
Yes, it is a solid base. Weetabix is made from whole wheat, so it brings fiber with very little added sugar. The catch is that on its own it is light on protein, which is exactly why this recipe pairs it with Greek yogurt and pea protein crisps.
This usually comes down to the chocolate or the oil. Too much coconut oil will make the shell too soft. A darker chocolate (around 70%) sets firmer than milk chocolate, and a good chill in the fridge does the rest.
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📖 Recipe
High Protein Maltesers Overnight Weetabix
Equipment
Ingredients
Weetabix Layer
- 2 Weetabix biscuits
- 120 ml milk ½ cup
- 1 tablespoon Ovaltine
- 1 tablespoon cocoa powder
- 1 teaspoon chia seeds
- Pinch of salt
Yogurt Layer
- 100 g Greek yogurt a generous ⅓ cup
Chocolate Crunch Shell
- 2 tablespoons chocolate or chocolate chips about 1 oz, roughly 4 small squares
- ¼ teaspoon coconut oil
- 2 to 3 tablespoon pea protein crisps
Instructions
- In a jar or container, crush the Weetabix with a fork. Add the milk, Ovaltine, cocoa powder, chia seeds, and salt. Mix until combined.2 Weetabix biscuits, 120 ml milk, 1 tablespoon Ovaltine, 1 tablespoon cocoa powder, 1 teaspoon chia seeds, Pinch of salt
- Press the mixture into the bottom of the jar and chill for 10 to 15 minutes to firm up slightly.
- Spread the Greek yogurt evenly over the top.100 g Greek yogurt
- Melt the dark chocolate with the coconut oil until smooth. Stir in the pea protein crisps.2 tablespoons chocolate or chocolate chips, ¼ teaspoon coconut oil, 2 to 3 tablespoon pea protein crisps
- Pour the chocolate mixture over the yogurt and spread gently into an even layer.
- Refrigerate overnight, or for at least 2 hours, until set.
- Crack through the chocolate shell and enjoy cold.
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Notes
- Best enjoyed within the first day for the crunchiest shell.
- Let the melted chocolate cool for a minute before pouring, so it does not melt the yogurt underneath.
- Gluten free: use a gluten free biscuit cereal or about 40g (½ cup) gluten free oats. Vegan: use plant milk, a dairy free yogurt, and dairy free chocolate.
- Add berries or sliced banana on top to make it a more balanced breakfast.
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