Strawberry crisp pots

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

  • Skill Easy
  • Prep time 20 mins
  • Cook time 15 mins
  • Servings 6



  • 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.

Nutritional information:

  • Per Serve