Triptic of three breakfast in a jar ideas


Skip The Cereal Bar, Enjoy A Breakfast In A Jar

Mar 15, 2018

Everyone seems to benefit from a healthy breakfast to-go these days. And though sales of granola and cereal bars must be booming, keep in mind that there are homemade options — especially if you have a few screw-top glass jars lurking somewhere in your kitchen. I know you do.

You should also try: 10 Fun, Out-Of-The-Box Breakfast Ideas

Jars are cheap and transportable, perfect for a single-serving of oatmeal, porridge, muesli and other grainy breakfasts. It can also serve as the microwave container for a protein-packed breakfast: crack eggs into the jar, screw on the lid and toss it into your bag to microwave at work.

And if a liquid breakfast is more your thing, use a larger jar to shake up equal amounts of cocoa powder and fine or powdered sugar and a couple heaping spoonfuls of instant espresso. This will take approximately 12 seconds and you’ll have a stash of mocha mix on hand to transform hot milk for a tiny fraction of what you’d pay at the coffee shop.

Scrambled Eggs or Frittata

Scrambled eggs in a jar.

If you’re going for a more protein-rich breakfast, eggs are fast and easy — and you can cook them right in the jar. Crack an egg or two into a glass jar, add a drizzle of milk or cream and a pinch of salt and pepper, and some fresh or dried herbs or grated cheese if you like. Stir it up with a fork (or put the lid on and shake it up), then microwave (with the lid off) for 1-2 minutes, stirring once or twice, until the eggs are cooked. To make a jarred frittata, add some leftover chopped meat, potatoes and/or roasted veggies to the mix.

Overnight Oatmeal

Milk is poured on oatmeal in a jar.

Steel-cut oats are common using the overnight method —bring 1 1/2 cups steel-cut oats and 3 1/2 cups of water to a simmer on the stovetop, cook for a minute or two, then stir and divide between five jars. Let stand for an hour or so, until they’ve cooled down a bit, then put the lids on and put them in the fridge. That’s it. As they cool, the oats will absorb the rest of the liquid.

But I really like regular, old-fashioned rolled oats (the flat kind), which are even easier — you could bring the oats and water to a simmer on the stovetop (use a ratio of 1 part oats to 2 parts water), remove from the heat and divide between jars (I like to add a pinch of cinnamon to each before screwing on the lid), or you could just put the dry oats in as many jars as you want to make (I add a small handful of raisins, too), add about twice as much milk, screw on the lid and refrigerate. The oats will soak up the liquid and you can remove the lid and pop it in the microwave to warm up in the morning. Who needs packets of instant oatmeal? This porridge has a far better texture.

Yogurt + Granola Parfaits

Yogurt, fruit and granola in a jar.

Yogurt-granola parfaits are all the rage at coffee shops and ridiculously easy to assemble yourself — the key is to keep the granola separate so it stays crunchy. Spoon some yogurt into a jar and add a few berries — frozen ones work really well, and will keep your yogurt cold a little longer — and pack some granola in a snack size ziplock bag to add when you’re ready for it.

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.


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