BREKKIE JAM JARS
- Irene Elaine
- Nov 2, 2022
- 3 min read
Makes 1 (250g Jar)
So lately I’ve been trying really hard to eat a little heathier at breakfast time, but because I’m not really a morning, or breakfast person, I really do battle! So, after I did a little research, I found that not so long ago there was this fad with ‘jam jar breakfasts’. It said the main prep was the night before, which for a night owl, like myself, was AMAZING. It all appeared so seemingly perfect, and it was said to be the healthier option to start your day off too. However, when I made my first jam jar breakfast, there was one word that summed it up, disgusting. It had no flavour, no texture and was really not that appealing. After a little experimenting, I saw there was definitely potential with this recipe concept. The results below, are my versions of the fad. Healthy, tasty and texturally satisfying breakfasts on-the-go, well to me anyway!
OPTION #1: Chocolate, Coconut and Raspberry
INGREDIENTS FOR NIGHT BEFORE
- ½ cup rolled oats
- 1 tsp chia seeds
- 2 to 3 tsp natural honey (add a little more if you want it sweeter)
- 1 tbsp. coconut flakes
- ½ tsp. vanilla paste or essence
- 1 tbsp. almond butter
- 1 tsp. cocoa powder
- 2/3 cup unsweetened almond milk
INGREDIENTS JUST BEFORE SERVING
- 1 tbsp. coconut flakes
- handful raspberries
METHOD
In a small bowl add the almond milk, vanilla paste, honey and almond butter. Whisk the ingredients together until the almond butter and honey are well combined with the milk.
Into the milk mixture add the rolled oats, chia seeds and the coconut flakes. Give the mixture a good stir until the dry ingredients are well coated in the milk.
Pour the mixture into your jar, put the lid on the jar, and place into the fridge overnight.
At breakfast time, just before serving, toast the coconut flakes in a dry pan (keep an eye on them because they burn rather quickly). When they are toasted, put them aside to cool.
To Serve: top your jam jar with the raspberries and cooled toasted coconut flakes.
OPTION #2: Carrot, Cinnamon and Pecan Nut
INGREDIENTS FOR NIGHT BEFORE
- ½ cup rolled oats
- 1 tsp chia seeds
- 2 to 3 tsp natural honey (add a little more if you want it sweeter)
- handful grated carrot
- ½ tsp. vanilla paste or essence
- 1 tbsp. almond butter
- 1 tsp ground cinnamon
- 2/3 cup unsweetened almond milk
INGREDIENTS JUST BEFORE SERVING
- handful grated carrot
- a few pecan nuts, to garnish
METHOD
In a small bowl add the almond milk, vanilla paste, honey and almond butter. Whisk the ingredients together until the almond butter and honey are well combined with the milk.
Into the milk mixture add the rolled oats, chia seeds, cinnamon and the grated carrot. Give the mixture a good stir until the dry ingredients are well coated in the milk.
Pour the mixture into your jar, put the lid on the jar, and place into the fridge overnight.
To serve: top your jam jar with the grated carrot and pecan nuts.
What I love about these jam jar breakfasts is how easy they actually are. I often make two jars at a time so I only prep my breakfast 3 nights a week. Not just that, but if you add the “just before” ingredients into a small Tupperware along with your jam jar, it is the perfect on-the-go breakfast to eat at work or in the car. Breakfast should be an easy and healthy meal that we no longer have an excuse to miss!
RECIPE ALTERATIONS*
For option #1: if you need a little more vitamin C, then swop out the raspberries for a few orange slices. Also swop out the coconut flakes for flaked almonds, and replace the almond milk with low-fat Greek yoghurt.
For option #2: swop out the grated carrot for a few apple slices (coated in a little lemon juice to prevent browning).
For option #2: swop out the carrot for sliced banana, don’t add the cinnamon, and swop out the almond butter for peanut butter.
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