Get out a glass container with a fitted lid or a plastic Tupperware container with a sealed lid. May also use a glass mason jar with a lid or a regular cereal bowl or mixing bowl.
Crush Weetabix using your hands into the container.
Sprinkle over cinnamon, if using, then mix through with your hands or a spoon.
Pour in milk. Stir with a spoon until mixed and all flakes are coated in milk.
Flatten out the top with the back of the spoon.
Add frozen raspberries on top, do not thaw before adding.
Seal container with lid or tightly with plastic saran wrap if using a bowl.
Refrigerate overnight or for 2-4 hours.
To serve, drizzle with maple syrup.
Enjoy!
Notes
Use a glass container with a fitted lid or a plastic Tupperware container with a sealed lid.
Make sure all the Weetabix flakes have been coated with the milk.
Add the frozen raspberries after you make it, not before serving, so they have time to thaw and release some of their juices overnight.
Soak the Weetabix in milk overnight but no longer than 12 hours otherwise it gets too mushy.
Add any crunchy toppings right before serving, not the night before. Such as granola, coconut flakes, cacao nibs or nuts, so they remain crisp and crunchy.
Store in the container you make it in with a sealed lid, refrigerated, for 1-2 days for the best results. It can be left longer in the fridge, up to 2-3 days, however, the Weetabix will be very mushy and the raspberries will begin to spoil after 2 days.