Tasty fruit breakfast pots

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I discovered this recipe a while ago and have adapted it slightly because the original recipe uses three different types of flour and kosher salt (which I don’t keep in my pantry). The slight changes don’t effect the finished result. I make these ahead of time but they don’t usually last very long because I’m always sneaking another one out of the fridge.

 

Healthy Breakfast Bread Pudding

Makes 12

 

Ingredients

2 cup whole grain flour
2 tablespoons ground chia seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup buttermilk*
1/2 cup water
2 teaspoons vanilla extract
1/3 cup honey
3 cups yogurt (my favourite is Greek honey-flavoured yogurt)
3 cups berries

 

Directions

If you don’t want to make these in jars you can just bake them in muffin tins and top them with yogurt and berries just before serving. If you do want to make them in jars the jars don’t need to be the same size but you may not get the full 12 serves. I’ve also left out the chia seeds and it didn’t alter the recipe either.

 

MAKE MUFFINS IN JARS: In a large mixing bowl, add flour, chia seeds, baking powder, baking soda, cinnamon, and salt; whisk until well combined. In a separate medium bowl, combine buttermilk, water, vanilla & honey; whisk to combine. Add wet ingredients to dry ingredients; stir just until moist. Don’t over mix; batter should be lumpy. Let batter rest at least 30 minutes before baking. Or, cover batter and refrigerate overnight and as long as 5 days.

To bake, preheat oven to 180 degrees. Add 1/4 cup muffin batter to individual ungreased jars. Place jars on a baking tray. Bake for 20-24 minutes, until toothpick inserted in center comes out clean. Move to wire rack and cool completely. (At this point, the cooled muffin jars can be covered and frozen for up to 1 month, if desired.)

ADD TOPPINGS: Spoon 1/4 cup yogurt on top of baked muffin in each jar. Top with enough berries to fill jar, approx. 1/4 cup. Cover and refrigerate overnight or as long as 3 days.

*To make buttermilk substitute: Add 1 tablespoon vinegar with enough low-fat milk to total 1 cup. Let rest for 10 minutes before adding to batter.

 

 

Credits

Reblogged from www.theyummylife.com

By Monica Matheny