PB&J Overnight Weet-bix

    

I haven't eaten GF weet-bix for many years but I really wanted to try a new breakfast recipe so I grabbed a box from the supermarket last week... and well the rest is history as this PB & J flavour combination is so yummy!

Ingredients:

Base:
2 x GF weet-bix 
1/2 cup almond milk
1 tbs sweetener (maple or rice malt syrup syrup)

Cream:
80g coconut yoghurt
20g crunchy peanut butter
15g vanilla protein powder

handful of raspberries (fresh or frozen)

Topping:
2 tbsp chopped roasted peanuts 
extra raspberries

Method:

1. In a glass bowl, crush the weet-bix, then add almond milk and sweetener and stir. With the back of the spoon, smooth the weet-bix mixture to create the base. 
2. Sprinkle the raspberries over the weet-bix mixture.
3. In a separate bowl, add yoghurt, peanut butter and protein powder until combined. Spread over the raspberry and weet-bix layers.
4. Sprinkle over the peanuts and extra raspberries and place in the fridge overnight. Enjoy!