Ingredients:

• Weetabix
• Milk (I used oat but use your preference)
• Yoghurt (I used 5% Greek but again use your preference)
• Peanut butter
• Banana, sliced

Method:

1. Crumble the Weetabix into a fridge friendly container with a lid
2. Pour some milk over it
3. Mix the peanut butter into the yoghurt
4. Place this mixture on top of the Weetabix
5. Layer on some banana slices
6. Place in the fridge overnight

Eating And Storage Tips

There are so many changes you can make to this recipe. In fact I did a completely different version (there’s a video of that below the video for this one).

I used 5% fat Greek yoghurt because I find it is a bit thicker but also because it packs a bit more protein but I could have switched it for a caramel yoghurt with these flavours too.

I opted for oat milk as I figured the flavours would blend well but choose whatever milk you have and prefer.

If you have a more natural peanut butter or any nut butter that would work fantastically given they are usually a bit looser in texture they will be able to mix into the yoghurt better.

If you want a bit of indulgence grate some chocolate over the top or put chocolate chips throughout. Or for natural added sweetness put a dash of honey into the yoghurt mixture.

In hindsight I wish I had put a layer of banana in between the Weetabix and the yoghurt as well as on top but this was still delicious.

As long as your milk is looking good date wise and you make these in containers with really good lids you can get away with making two days of breakfasts at once!