High Protein Maltesers Overnight Weetabix

Close-up of creamy Maltesers Overnight Weetabix in a glass dish with a thick crunchy chocolate topping made with crisp cereal pieces. A spoon scoops through the cracked chocolate layer into the creamy overnight Weetabix underneath.

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High Protein Maltesers Overnight Weetabix

This Maltesers overnight Weetabix tastes like the chocolate malt sweet you love, but it is a balanced high protein breakfast. A malty Weetabix base, a creamy Greek yogurt middle, and a crunchy dark chocolate shell, all made ahead in one jar.

Prep Time5

Set time2

Course: Breakfast

Cuisine: American

Servings:

Calories: 480kcal

Author: Maria Lucey RD

Equipment

Jar or container with a lid

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.

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.

For the nutrition analysis 2% milk and 0% fat Greek yogurt was used.

Nutrition