Name: Overnight Weet-Bix Recipe
Prep time: 20 min
Total time: 20 min
Ingredients: 187.50 ml frozen blueberries; 187.50 ml frozen raspberries; 8 Weet-Bix; 125.00 ml almond milk; 750.00 ml Greek-style yoghurt; 1 tsp vanilla essence; 20.00 ml maple syrup, plus extra for drizzling; 1/2 punnet strawberries, quartered; 82.50 ml pecans, toasted

by Greer Worsley Last updated on 08/20/2025

After becoming a parent, I really began to appreciate the power of meal prep. Unable to guarantee a moment of peace at mealtime, I take any opportunity to sort out our main meals and snacks in advance to help take back control over what we’re eating. This overnight Weet-Bix recipe is an absolute game changer for those busy mornings. In the quiet of night, I pop this one into the fridge and by the morning it’s ready to go. Easy, nutritious and delicious!

How to make overnight Weet-Bix: key tips

This overnight Weet-Bix recipe is really as easy as it gets. I like to prep it in individual portions to further simplify my mornings and avoid messy fridge leftovers. So, if you’re doing that, you’ll just need 4 smaller glass containers - ideally with lids. Your kids are likely to love this one too: just make sure if you’ve got toddlers that you consider leaving out the pecans to avoid any potential choking risk.

Overnight Weet-Bix

What goes into our overnight Weet-Bix recipe?

It’s berries galore in this overnight Weet-Bix recipe with blueberries, raspberries and strawberries making an appearance. You’ve also got the Weet-Bix, of course, and a decent amount of Greek yoghurt. We’ve used almond milk, but feel free to substitute for the milk of your choice.

Looking for some more breakfast meal prep ideas? Why not try these breakfast bars or muffins?

Recipe and photo by Greer Worsley with additional notes by the Australia’s Best Recipes team.

- Greer Worsley

Ingredients

3/4 cup frozen blueberries
3/4 cup frozen raspberries
8 Weet-Bix
1/2 cup almond milk
3 cups Greek-style yoghurt
1 tsp vanilla essence
1 tbsp maple syrup, plus extra for drizzling
1/2 punnet strawberries, quartered
1/3 cup pecans, toasted

Method

Step 1

Combine frozen berries in a bowl. Set aside to defrost.
Step 2

Roughly crush Weet-Bix and place in a 20 x 24cm glass container. Drizzle over almond milk. In a separate bowl, whisk together yoghurt, vanilla and maple syrup. Spread over Weet-Bix and smooth into an even layer. Stir together defrosted berries so they break down a little and become syrupy. Spoon over yoghurt. Garnish the top with strawberries, pecans and extra maple syrup. Cover with lid or plastic wrap and refrigerate overnight. Serve.

Recipe Notes

from Australia’s Best Recipes team

Can I make single servings?

You can make single servings by distributing the ingredients between four smaller glass containers rather than one big one. For ease of storage and transport, choose containers with lids.