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On The Go Snack Jars 3 Ways


Serves 6

Hands-on time: 15 minutes

Hands-off time: Overnight


5 (150g) large bananas

3 tsp ground cinnamon

3 tbsp honey

2 cups (180g) Health Connection Wholefoods Rolled Oats

⅔ cup mixed nuts, chopped

1½ cups plain yoghurt

1½ cups milk

Serving suggestion:

Orange juice

Fresh summer fruit


1. Add 4 bananas, cinnamon and honey to a large bowl and mash with a fork until soft. Divide the mixture between 6 x 291ml Consol jam jars. *Chef’s Tip: Use an ice cream scoop for even portioning out!

2. Divide the Health Connection Wholefoods Oats Rolled, half of the nuts, yoghurt and all of the milk between the jars. Stir until well combined.

3. Seal the jars and refrigerate overnight. *Chef’s Tip: You can keep the sealed oats in the fridge for up to 3 days!

4. When ready to serve, peel and slice the remaining banana into thin slices.

5. Add some banana slices to each jar, scatter the remaining nuts on top and ENJOY! *Chef’s Tip: Eat as an on-the-go brekkie!


Serves 3

Hands-on time: 15 minutes

Hands-off time: 30 minutes


⅔ cup mayonnaise

3 tbsp tomato sauce

1½ tbsp lemon juice

1 tsp hot sauce

3 cups cooked pasta screws

2 cups shredded rotisserie chicken

1½ cups cherry tomatoes, halved

1 cup diced cucumber

1 cup diced yellow peppers

¾ cup crumbled feta

2 tbsp chopped parsley

Serving suggestion:


Summer fruit


1. In a jug, stir together the mayonnaise, tomato sauce, lemon juice and hot sauce until combined. Divide the sauce between the 3 x 750ml Consol Jars With Black Notes. *Chef’s Tip: Replace the lemon juice with white vinegar if preferred!

2. Divide the pasta between the jars by spooning the pasta over the dressing.

3. Add a layer of shredded chicken, tomatoes, cucumber, yellow peppers and feta to each jar. Sprinkle some parsley over each.

4. Serve immediately or cover and refrigerate until needed and ENJOY! *Chef’s Tip: Refrigerate for up to 2 days and serve as a packed lunch!


Serves 6

Hands-on time: 20 minutes

Hands-off time: Overnight


1½ packets (300g) lemon sandwich biscuits

2 tubs (250g each) plain cream cheese, room temperature

1 tin (385g) condensed milk

2 large lemons

Serving suggestion:




1. Place the lemon sandwich biscuits into a resealable plastic bag and crush with a rolling pin until fine crumbs are formed. *Chef’s Tip: Use a clean glass bottle to crush the cookies!

2. Add the crushed cookies to a heatproof bowl and microwave in 30 second intervals until the filling has melted. Stir to combine. *Chef’s Tip: Add a splash of warm water if the crumbs are too dry!

3. Divide and press the cookie crumbs into the bottom of 6 x 250ml Consol Preserve Jars. Refrigerate while preparing the filling.

4. In a mixing bowl with a spout, whisk the cream cheese with a hand mixer for 30 seconds until lump-free. Add the condensed milk.

5. Zest the lemons on the fine side of a grater. Cut the lemons in half and squeeze out the juice. Add the lemon juice and half of the zest to the cheesecake filling and whisk to combine. *Chef’s Tip: Juice the lemons over a small sieve to catch the pips!

6. Pour the cheesecake filling into the jars and sprinkle the remaining lemon zest on top. Seal each jar and refrigerate for 4-5 hours or overnight until set.

7. Add some blueberries and mint as garnish and serve immediately or pack as an on-the-go treat in a cooler box and ENJOY! *Chef’s Tip: Refrigerate for up to 2 days!

Planning to try this?

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