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Jazzed up brekkie pots

Serves: 6
Prep: 20
Cook: 15

    Inspired by the upbeat vibes of the 1930’s jazz explosion, these energising, Strawberry crisp breakfast pots are an amazing way to get your toes tapping for the day ahead.



    • 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


    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.

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