This is my new favorite easy, make-ahead breakfast. Yummy, healthy goodness in a jar, and under 150 calories! I try to limit my carbs; but sometimes I've just gotta have something sweet and bready for breakfast. This is a way to do that with low calories, low fat, low (or no) sugar, 100% whole grains, and all kinds of nutrition. Plus I can make these up several days ahead, so they're ready for a quick grab-and-go breakfast on those busy mornings.
I kind of stumbled into this recipe. I had a batch of my Magic Muffin batter in the fridge--you can read about how fantastically nutritious and convenient it is in my previous post. I tried baking a Magic Muffin in a mason jar, just for kicks. That worked great. There was some extra room left in the jar, so I tried topping it with yogurt and fruit. Had to run, so I put a lid on the jar and put it in the fridge. Didn't get back to it until the next day. IT WAS SOME KINDA WONDERFUL! The yogurt on top had added a slight sogginess to the muffin--in a good way! It was similar to when you make dessert bread pudding by adding milk/eggs/butter to stale pieces of bread, except this breakfast bread pudding was much easier and made with all healthy ingredients. The berries on top put it over the top. I made up a few more, stuck them in the fridge, and 4 days later they were still good. Voila! Another make-ahead, healthy breakfast, to go along with my refrigerator oatmeal, oatmeal smoothies, and healthy Egg McMuffin copycats. These four make-ahead breakfast recipes make it possible to have a quick, healthy breakfast every day with plenty of variety.
Nutritional Info (for one jar with 1/4 cup magic muffin batter, 1/4 cup low-fat sweetened vanilla yogurt, 1/4 cup fresh blueberries/raspberries/blackberries):
Step-by-step photos for making
Healthy Breakfast Bread Pudding
Step 1. Assemble the ingredients for the Magic Muffin batter: buttermilk, baking powder, baking soda, honey, salt, cinnamon, vanilla, plus these seeds and whole grain flours (available at many grocery stores and Whole Foods):
Read about flour, buttermilk, and sweetener substitutions in my Magic Muffin post. You'll also find more detailed nutritional information there, along with an explanation of the role of chia seeds in replacing oil/butter and eggs in the muffins.
Step 2. Combine the dry ingredients in a large mixing bowl. Whisk together.
Step 3. Combine the wet ingredients in a medium mixing bowl. Whisk together.
Step 4. Pour wet ingredients into dry ingredients and stir just until moist. Don't over mix; batter should be lumpy.
Step 5. Allow batter to rest for at least 30 minutes before baking in jars. (This is necessary to allow the chia seeds to soften and form a gel, promoting moister muffins.) OR... Cover batter and refrigerate overnight or up to 5 days.
Step 6. Add 1/4 cup muffin batter to individual ungreased half-pint, wide-mouth mason jars. These can be covered and refrigerated, or baked right away. Use plain batter (that's what I did) or add nuts and fruit to make a flavored batter. (See my Magic Muffin post for fruit flavor ideas.)
Step 7. To bake, place jars with batter on a baking sheet. Bake for 21-24 minutes, until toothpick inserted in center comes out clean.
Step 8. Move to cooling rack and cool completely.
MAKE-AHEAD & FREEZE: At this point, the cooled muffin jars can be covered and frozen for up to 1 month, if desired. So, you could bake a bunch & freeze them; then thaw them and add the yogurt and fruit whenever you like.
MICROWAVE OPTION. You can also cook these in the microwave. As you can see, the muffin doesn't brown in the microwave, but the texture and taste is good. It only takes 1 minute to microwave one jar. You can microwave up to 4 jars at one time, adding 20-30 seconds to the cooking time for each additional jar. NOTE: Microwaves vary, so you may have to experiment with the exact time it takes in yours. These times are based on my 1100-watt microwave.
I prefer the oven-baked ones, but the microwave method is fast and convenient.
Step 9. Assemble supplies for the toppings:
Step 10. Spoon 1/4 cup yogurt on top of baked muffin in jar.
Step 11. Add 1/4 cup berries to top, or enough to fill the jar.
Step 12. Put a lid on the jar, and refrigerator overnight or up to 3 days. The mason jars stack compactly in the fridge. I use white plastic jar lids sized to fit canning jars--they last longer than the metal tops and rims that come with the jars, and they are easier to screw on and off; some Walmarts carry them.
The next morning, the jars are ready to open and eat at home, at work, or on the go. You can top them off with more fruit, if desired.
MAKE THEM MINI SIZE. These would be fun and easy to serve on a breakfast or brunch buffet or take to a pot luck. You could make even smaller versions in 4 oz. mason jars. Just fill the small jars with half of the ingredient amounts (bake 1/8 cup batter, add 1/8 cup yogurt & 1/8 cup fruit)
Whether full-size or mini-size, these are sure to please.
These colors happen to be perfect for 4th of July or Memorial Day, too!
The texture and flavor is amazing. Like I said, dessert for breakfast! What a concept.
Make it a Yummy day!
You might also enjoy my other make-ahead, healthy breakfast recipes:
♦Overnight, No-Cook Refrigerator Oatmeal (6 flavors)
♦8 more Refrigerator Oatmeal Flavors
♦Make-Ahead Healthy Egg McMuffins
♦Make-Ahead Oatmeal Smoothies
♦Make-Ahead Magic Muffins