No more stress and worrying about what’s for breakfast, once you made this Breakfast-in-a-jar


12 glass jars (the type used for canning preserves)
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 cup rolled oats
1/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/3 cup milk
1/3 cup applesauce
1 teaspoon vanilla extract
3 medium bananas, mashed


Preheat the oven to 375°F.
Combine dry ingredients in a small bowl. In a second, larger bowl beat the egg lightly. Add the milk, applesauce, vanilla, and bananas and mix together well.
Add the dry ingredients and combine.
Pour the batter into the bottom of the glass jars, being careful to avoid the sides of the jars. Divide the batter evenly, and then place the jars into a baking pan with fairly high sides.
Fill about halfway with hot water, then place in the oven for about 20 minutes, or until lightly browned and a skewer comes out clean.
When out of the oven, remove the jars from the bain-marie (water bath) and allow to cool completely.
Cover with lids and store in the fridge or freezer to use later.
To serve, top the jar-muffins with plain yogurt and fresh or frozen fruit. Alternatively, chocolate chips, coconut shavings, bran flakes, or even peanut butter or ice cream can be used as toppings.
Travels very well, and makes an exciting breakfast, snack, or dessert at home.

Note: I’ve since eliminated the all-purpose flour and just use 3/4 cup whole-wheat. Healthier and just as delicious.
COMMENTS: Esmé’s Note: I used Buttermilk instead of regular milk and its wonderful

Prepared, tried and tested by Corlea Smit

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