Hot Cross Bun Overnight Weet-Bix

Base

• 2 Weet-Bix, roughly crushed*
• 1/2 cup skim milk or almond milk
• 1 1/2 teaspoons cinnamon
• 1 tablespoon sultanas, divided
• 1 scoop Nuzest Clean Lean Protein Smooth Vanilla

Creamy layer

• 1/2 cup Greek yoghurt**
• 1/2 teaspoon mixed spice
• 1–2 teaspoons maple syrup
• 1 scoop Nuzest Clean Lean Protein Smooth Vanilla

Toppings

• 1/2 teaspoon cinnamon
• 1 tablespoon runny cashew butter or almond butter

1. In a bowl or jar, combine the crushed Weet-Bix, milk, cinnamon, protein powder and half of the sultanas. Mix until evenly combined, then press the mixture down firmly to form the base layer.
2. In a separate bowl, mix the Greek yoghurt, mixed spice, maple syrup and protein powder until smooth and creamy.
3. Spoon the yoghurt mixture over the Weet-Bix base and smooth the top.
4. Dust with cinnamon and sprinkle the remaining sultanas over the top.
5. Drizzle cashew butter or almond butter across the surface to create a cross, inspired by a classic hot cross bun.
6. Cover and refrigerate overnight. Enjoy chilled the next morning.

Notes

* We used gluten-free, low sugar, Low FODMAP certified Weet-Bix.

** Use Greek yoghurt or a yoghurt of choice — full fat, low fat or dairy-free all work well.