No ratings yet

Delicious breakfast jars

Indulge in a satisfying and filling breakfast jar that will brighten up your morning andwill make even Monday mornings look glorious!

Servings serving

Prep Time 20

Total Time 20

Equipment

mason jar
cutting board
knife
small bowl

Ingredients

Ingredients for the kiwi and blueberry jar

4 oz yogurt plain, Greek
1/2 cup muesli
1 tbsp honey
1 kiwi chopped
1/2 cup blueberries
1 dash spirulina powder
1 tbsp chia seeds rehydrated
1 tbsp pumpkin seeds

Ingredients for the berries jar

4 oz yogurt plain, Greek
1/4 cup puffed quinoa
1 tbsp honey
1/3 cup strawberries chopped
1/3 cup raspberries
1 dash beetroot powdered
1 tbsp chia seeds rehydrated
1 tbsp pine nuts

Ingredients for the peach and pineapple jar

4 oz yogurt plain, Greek
1/4 cup farro cracked, or other cooked cereal
1 tbsp honey
1/3 cup peach chopped
1/3 cup pineapple chopped
1 dash pineapple powdered
1 tbsp chia seeds rehydrated
1 tbsp pistachios chopped

US Customary – Metric

Instructions

Instructions for the kiwi and blueberry jar

Gather your ingredients.
In a small bowl, place the chia seeds and cover with water; stir and soak for about 20 minutes or until the seeds look like tapioca.
1 tbsp chia seeds
Meanwhile clean and chop the fruit.
1/2 cup blueberries, 1 kiwi
Place the yogurt in the serving jar and mix in the spirulina powde; stir to combine.
4 oz yogurt, 1 dash spirulina
Start layering the rest of the ingredients: add the chia seeds, honey, muesli, fruits.
1 tbsp honey, 1 tbsp pumpkin seeds, 1/2 cup muesli

Instructions for the berries jar

Gather your ingredients.
Follow step 2 of the previous recipe.
1 tbsp chia seeds
Clean and chop the fruit.
1/3 cup strawberries, 1/3 cup raspberries
Place the yogurt in the serving jar and mix in the powdered beetroot; stir to combine.
4 oz yogurt, 1 dash beetroot
Start layering the rest of the ingredients: add the chia seeds, honey, puffed quinoa, fruits and nuts.
1/4 cup puffed quinoa, 1 tbsp honey, 1 tbsp pine nuts

Instructions for the peach and pineapple jar

Gather your ingredients.
In a small bowl, place the chia seeds and cover with water; stir and soak for about 20 minutes or until the seeds look like tapioca.
1 tbsp chia seeds
Clean and chop the fruit.
1/3 cup peach, 1/3 cup pineapple
Place the yogurt in the serving jar and mix in the pineapple powder; stir to combine.
4 oz yogurt, 1 dash pineapple
Start layering the rest of the ingredients: add the chia seeds, honey, cooked cracked farro, fruits, and nuts.
1/4 cup farro, 1 tbsp honey, 1 tbsp pistachios

Notes

I started to make breakfast jars a few years ago, when I was looking for a perfectly customizable breakfast to go, that would fill me up before starting my long 12 hours shift at the hospital.

Over the years I experimented with different varieties of ingredients and every version that I made was always satisfying and never boring.

For me, breakfast jars are the ultimate breakfast! They’re fun and they brighten my day for sure.

Although this is not a truly Italian recipe, I took the freedom to use some cereals that are used for breakfast, in Italy.

Author: Rebecca

Calories: 325kcal

Course: Breakfast, Dessert, Snack

Cuisine: Italian

Keyword: breakfast, breakfast jar, breakfast to go, easy breakfast, fuit and nut breakfast, healthy breakfast, portable breakfast, yogurt breakfast

Nutrition