Jazzed up brekkie pots
Prep
20 min
Cook
15 min
Serves
6
Skill
Vegetarian
Prep
20 min
Cook
15 min
Serves
6
Skill
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.
Ingredients
Crisp
- ½ cup rolled oats
- 2 Sanitarium Weet-BixTM, crushed
- 2 teaspoons olive oil
- 2 teaspoons pure Maple syrup
Compote
- 2 x 250g punnets strawberries, hulled and sliced
- 1 teaspoon vanilla essence
- 2 teaspoons chia seeds
- 1 ½ cups Greek Yoghurt
Method
- 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.
- 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.
- 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.
Crisp
- ½ cup rolled oats
- 2 Sanitarium Weet-BixTM, crushed
- 2 teaspoons olive oil
- 2 teaspoons pure Maple syrup
Compote
- 2 x 250g punnets strawberries, hulled and sliced
- 1 teaspoon vanilla essence
- 2 teaspoons chia seeds
- 1 ½ cups Greek Yoghurt
- 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.
- 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.
- 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.