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Tiramisu Weetbix, gluten-free

If you're looking for dessert for breakfast, then I've got you covered! This Tiramisu Weetbix is a combination of espresso, milk, weetbix, maple syrup, vanilla bean yoghurt and cacao. How good does that sound? It not only tastes like dessert but can also be made gluten-free, and dairy-free. It's as simple as that!

Tiramisu Weetbix, gluten-free
Tiramisu Weetbix, gluten-free

Why you'll love this recipe
  • It's a quick and easy meal prep for breakfast or even lunch

  • It can be made gluten-free and dairy-free

  • You can add a scoop of protein powder to the yoghurt for added protein

  • It can stay refrigerated for up to 3 days

  • It's delicious, healthy and has no added refined sugars

Watch How to Make It

Other Breakfast Ideas

Tiramisu Weetbix, gluten-free
Tiramisu Weetbix, gluten-free

Tiramisu Weetbix, gluten-free

Makes 2

Prep 5 minutes

Chill 1 hour or overnight

Glass Containers 2 x 400ml



4 Weetbix, gluten-free

200ml milk of choice

2 teaspoons chia seeds (optional)

2 shots of espresso (2 x 40mls) or instant coffee

2 teaspoons maple syrup


200g / 1 cup vanilla bean yoghurt, dairy-free optional

1 tablespoon cacao powder (or chocolate powder)

1 tablespoon pistachios or cashews, crushed


1. The Base: Crush 2 Weetbix in each glass container and pour in the chia seeds, milk, coffee and maple syrup. Mix with a spoon to combine well, then press to form a base.

2. The Topping: Spoon the yoghurt on top of the base, sift the cacao on top and sprinkle with cashews or pistachios.

3. Chill and enjoy: Refrigerate for an hour before eating or chill overnight for breakfast.

Have you tried this recipe?

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Tiramisu Weetbix, gluten-free
Tiramisu Weetbix, gluten-free

Recipe and Photography Margaret Pahos @CreateCookShare


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