16 Healthy Breakfasts You Can Make In a Mason Jar
Put your Mason jars to good use with these nutritious breakfasts. Whether you’re hankering for overnight oats, a smooth chia pudding or a yogurt parfait, each recipe in this collection makes your morning meal both convenient and flavorful. Spoon the ingredients of our Strawberry Yogurt Parfait into a Mason jar or other portable cup for a fresh breakfast on the go. Or, use your jars for storing extra servings of dishes like our Triple-Berry Blended Oats and Chocolate-Peanut Butter Protein Shake in the fridge for another day.
Related: These Space-Saving Attachments Transform Mason Jars Into Practical Kitchen Tools
Carrot Cake Overnight Oats
Carrot cake for breakfast? We say yes! These carrot cake overnight oats taste just like the classic dessert—complete with a frosting-like layer—but with far less added sugar. We like layering some of the frosting in between layers of oats, but you can just dollop it all on top if you prefer.
Strawberry & Yogurt Parfait
This strawberry parfait recipe combines fresh fruit, strained yogurt and crunchy granola for an easy breakfast. Pack the parfait in a Mason jar for a healthy breakfast on the go.
Berry Chia Pudding
Chia seeds are a good source of healthy omega-3 fatty acids, plus they have fiber, iron and calcium. Here they're mixed with a fruity base and refrigerated until the chia seeds expand to form a thick, creamy texture similar to tapioca. Pudding for breakfast? We're in.
Triple-Berry Blended Oats
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Oats blend seamlessly with berries and offer a good dose of fiber in this easy breakfast. For blending, old-fashioned rolled oats are best because of how they soften and soak up the liquid, giving the dish a creamy, luxurious texture. If you are using frozen berries, give them a head start by breaking them up in the blender first before adding the rest of the ingredients.
Lemon-Blueberry Overnight Oats
These lemon-blueberry overnight oats are layered with creamy oats and a sweet blueberry syrup, with a garnish of fresh blueberries and lemon zest to bring the flavors together. Frozen blueberries work well too, but to get the right texture for the syrup you will need to use 2¼ cups frozen blueberries, 3 tablespoons plus 2 teaspoons maple syrup and 1½ tablespoons lemon juice.
Chocolate-Peanut Butter Protein Shake
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
This creamy high-protein shake will keep you satisfied for hours and tastes like a chocolate-peanut butter banana milkshake. You don't even need to add protein powder, thanks to the naturally occurring protein in the soymilk, Greek yogurt and peanut butter.
Cocoa-Chia Pudding with Raspberries
Have chocolate for breakfast with this unbelievably healthy chia pudding recipe. The deep chocolaty flavor pairs perfectly with juicy raspberries for a fun switch-up from oatmeal for your morning routine.
Overnight Quinoa Pudding
This quick and easy recipe blends quinoa and chia seeds for a protein-packed dessert or grab-and-go breakfast. This recipe uses kefir rather than milk for a probiotic boost and instead of refined sugar, this pudding relies on maple syrup for its sweetness. Prep time is minimal--just leave the mixture in the refrigerator overnight to firm up.
Anti-Inflammatory Breakfast Smoothie
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
This mango green smoothie gets bright tart flavor from frozen passion fruit, and inflammation-fighting benefits from fresh kale. Dates add natural sweetness without added sugar. While cilantro may not be a typical smoothie ingredient, we love the herbal notes it adds to this smoothie. Feel free to leave it out if that's not your thing—it's just as delicious without.
Apple Pie-Inspired Overnight Oats
There's no better way to usher in fall than apple pie-inspired overnight oats in the morning. Prep and store this easy breakfast ahead of time to have on hand for busy work and school mornings. You can substitute any nondairy milk for the reduced-fat milk, or try kefir if you want your oats extra tangy.
Cherry-Mocha Smoothie
For a fast-paced breakfast on the go, give your blender a whirl. Heart disease doesn't stand a chance thanks to the healthy fats from the almond butter and health-boosting phytonutrients in the cocoa powder and cherries in this tasty breakfast smoothie.
Yogurt-Fruit Parfaits
This yogurt parfait makes a great snack for after school but it's also a nice healthy dessert choice for after dinner. It's light, fresh, and full of fruit, and you'll love the contrast of crunchy toasted nuts in each spoonful.
3-Ingredient Overnight Berry Muesli
Using prepared muesli is an easy way to add different grains, nuts and dried fruit to your overnight oats, without needing to buy them separately. Opt for frozen mixed berries instead of fresh as frozen berries will release juices as they thaw in the fridge.
Nut & Berry Parfait
In this quick high-protein breakfast recipe, Greek yogurt is topped with healthy berries and almonds and lightly sweetened with honey.
Tres Leches-Inspired Overnight Oats
Tres leches, which is Spanish for "three milks," gets its name from the three types of milk that are used to soak the classic cake: whole milk, evaporated milk and sweetened condensed milk. Here, we use those milks to hydrate oats, creating a creamy, satisfying breakfast. A sprinkle of cinnamon adds a nice touch of spice, while sliced strawberries provide a pop of color. Tres leches cake is usually topped with whipped cream—if you want to re-create that creaminess, try topping these oats with some plain yogurt for a breakfast-friendly twist.
Chia Seed Pudding
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Learn how to make chia seed pudding with this easy breakfast recipe. We top our chia pudding with sliced strawberries and almonds, but you can change up the toppings depending on what you have on hand. Coconut milk, cashew milk or cow’s milk would all work well in this recipe, too.
Read the original article on Eating Well.
