Make-Ahead Mason Jar Breakfast Recipes
Three easy recipes for grab-and-go breakfast or snack jars. With the toppings stored in containers above the jars, they are sure to stay crunchy and dry. Make these jar recipes the night before and have a tasty breakfast ready to go in the morning.
Mornings are hectic with kids. Between making breakfasts and lunches, and getting everyone dressed and out the door on time, I often don’t end up feeding myself anything. I’m sure a lot of moms can relate to eating peanut butter and jelly sandwich crusts for breakfast while searching for a missing shoe that the dog may have buried under a bush in the backyard, while yelling, “Get in the car!” Tell me it’s not just me. And then there’s school pick-up and after-school sports and oh my gosh, “we are so hungry and need a snack!” So this week I decided to plan ahead make some breakfast/snack jars. When I don’t have time to eat breakfast with the kids it’s been great to grab a jar and bring it with me in the car. I’ve also been bringing the smoothie jars with me to pick up the kids from school. That way they can have a vitamin-packed snack they love in between school and after-school activities.
I made three breakfast or snack jar recipes. Click the links below to see the recipes.
- Dragon Fruit/Pitaya Bowls with Granola and Coconut
- Chocolate Chia Pudding with Walnuts and Coconut
- Overnight Oatmeal with Nuts, Coconut, and Flax
I’ve shared the easy recipes for all three of these make-ahead jars in the past. I used the ingredients I had, but feel free to use other toppings. Crunchy toppings are a must with these soft jar meals. Nuts and seeds are also a terrific way to add protein, healthy fats, and fiber. If there’s space left in the jars, I usually top them up with fresh berries or other fruit just before I leave home with my lovely jar, or before eating.
By reusing a plastic applesauce or fruit cup container, the dry toppings stay away from the moisture inside the jar and remain nice and crunchy. I originally saw this idea on a Facebook video for DIY Lunchables. The ham and cheese were in the jar and crackers were in the top container. If you know who came up with the brilliant idea to top canning jars with applesauce or fruit cup containers, please let me know so I can give them proper credit!
When I first tried this mason jar and plastic applesauce container technique, it did not work at all. The trick is to use a wide mouth jar so that the rim is approximately the same diameter as the lip of the plastic toppings container.
Aren’t these nourishing superfood jars fun? I just love grab-and-go foods that are actually healthy.
While the applesauce container method is the most economical if you have kids who are already eating applesauce, there are commercial canning jar dividers. Here’s one I found on Amazon, as well as the exact jars I used (affiliate links).
Canning jars can also be found at craft stores like Michaels and grocery stores. I use them for all sorts of project from food storage to flower vases.
- 1 serving smoothie, chia pudding, or overnight oats
- 1/3 cup favorite toppings (granola, nuts, seeds, coconut)
- 1 wide mouth pint canning jar and lid
- 1 empty plastic applesauce container
- Fill the jar with your ingredients for chia pudding or overnight oatmeal, or a prepared smoothie. If freezing smoothies, be sure to leave room for expansion while freezing so that the jar doesn't break.
- Fill the empty applesauce container with your toppings. Place the jar lid top-side-down to cover the toppings in the applesauce container. Carefully turn the toppings, covered with the lid, onto the filled jar. Use the jar ring to seal. Refrigerate chia pudding and oatmeal overnight. Freeze smoothies.
- Chia pudding should be eaten cold. Overnight oats can be heated in the microwave, but remove the toppings first! Remove the smoothie from the freezer 1-2 hours before eating to give it time to defrost a bit.