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No more stress and worrying about what’s for breakfast, once you’ve made this Breakfast in a Jar
The Magic of Breakfast in a Jar
Ever wonder how something as simple as breakfast can become a little bit magical? Well, let’s take a quick trip through time. Breakfast in a jar is a twist on old-school recipes, making mornings easier, tastier, and a lot more fun. The idea of baking in jars comes from people preserving food back in the day, but now it’s a modern-day breakfast hero.
Not only does it bring back some cool history, but it also has a little love baked right in—because who doesn’t love an easy, delicious breakfast that you can grab on the go? Plus, these jar muffins are packed with benefits like fiber, healthy ingredients, and endless options to mix up your toppings. Ready to make mornings way better? Let’s dive in!
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Breakfast in a Jar
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Easy
Description
Breakfast in a jar? Sounds weird, but it’s actually genius. You won’t want to miss this twist on mornings!
Ingredients
- 1/2 cup all-purpose flour (or 3/4 cup whole-wheat flour if you want to keep it healthier)
- 1/4 cup whole-wheat flour
- 1/2 cup rolled oats
- 1/4 cup white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 egg
- 1/3 cup milk
- 1/3 cup applesauce
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
Instructions
- Heat the oven to 375°F.
- Mix the dry ingredients in one bowl. In another, beat the egg, then stir in the milk, applesauce, vanilla, and mashed bananas.
- Gradually add the dry mix to the wet ingredients, and stir until everything’s blended.
- Carefully pour the batter into the jars (don’t let it touch the sides). Aim to fill each jar halfway.
- Place the jars in a baking pan with high sides, then fill the pan with hot water halfway up the sides of the jars. This creates a nice water bath for baking.
- Pop the pan in the oven for about 20 minutes, or until the tops are golden brown and a skewer comes out clean.
- Once done, take the jars out of the water bath and let them cool completely before capping them.
- Store in the fridge or freezer for easy breakfast or snack options. They last a while, so you can have a batch ready whenever you need it!
Serving Suggestions:
Top them with anything you like, plain yogurt and fresh fruit are my go-to, but you could also go for chocolate chips, coconut flakes, or even a scoop of peanut butter. Or hey, why not add some ice cream if you’re feeling fancy?
These jar muffins travel super well, so whether you’re headed to work or just chilling at home, they make breakfast (or even a dessert) both exciting and effortless.
Use 12 glass jars (like the ones used for canning preserves)
Tip: I’ve swapped out the all-purpose flour for a full 3/4 cup of whole-wheat flour. It’s even healthier and still just as yummy.
Notes
Created, prepared, tried, and tested by Corlea from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 96
- Sugar: 8.8 g
- Sodium: 62.6 mg
- Fat: 0.7 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 20.5 g
- Fiber: 2.1 g
- Protein: 2.6 g
- Cholesterol: 15.6 mg
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Thanks for dropping in and checking out the recipes and what’s on offer.
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