Strawberry crisp pots

Current rating: 4.5 (2 ratings)
Serves 6
Prep 20
Cook 15

Prepare these delicious breakfast pots in advance for a quick and easy start to the day.


  • ½ cup rolled oats
  • 2 Sanitarium Weet-BixTM, crushed
  • 2 teaspoons olive oil
  • 2 teaspoons pure Maple syrup
  • 2 x 250g punnets strawberries, hulled and sliced
  • 1 teaspoon vanilla essence
  • 2 teaspoons chia seeds
  • 1 ½ cups Greek Yoghurt

Weight, measurement and temperature conversions

Seasonal Food Guide

View nutrition information per serve

  1. Combine crisp ingredients in a bowl. Transfer onto a baking tray and bake in a moderate oven, 180°C, for 10-12 minutes stirring regularly, until golden. Remove from oven and cool.
  2. Place strawberries and vanilla in a saucepan. Bring mixture to the boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir in chia seeds.
  3. Divide strawberry compote evenly between 6 small jars with lids. Top each with ¼ cup of the yoghurt. Sprinkle evenly with the Weet-Bix™ crisp.

Nutrition Information