This is my new favorite easy, make-ahead breakfast. Yummy, healthy goodness in a jar, and under 150 calories! I try to limit my carbs; but sometimes I’ve just gotta have something sweet and bready for breakfast. This is a way to do that with low calories, low fat, low (or no) sugar, 100% whole grains, and all kinds of nutrition. Plus I can make these up several days ahead, so they’re ready for a quick grab-and-go breakfast on those busy mornings.
I kind of stumbled into this recipe. I had a batch of my Magic Muffin batter in the fridge. I tried baking a Magic Muffin in a mason jar, just for kicks. That worked great. There was some extra room left in the jar, so I tried topping it with yogurt and fruit. Had to run, so I put a lid on the jar and put it in the fridge. Didn’t get back to it until the next day.
IT WAS SOME KINDA WONDERFUL! The yogurt on top had added a slight sogginess to the muffin–in a good way! It was similar to when you make dessert bread pudding by adding milk/eggs/butter to stale pieces of bread, except this breakfast bread pudding was much easier and made with all healthy ingredients. The berries on top put it over the top. I made up a few more, stuck them in the fridge, and 4 days later they were still good. Voila! Another make-ahead, healthy breakfast!
Nutritional Info (for one jar with 1/4 cup magic muffin batter, 1/4 cup low-fat sweetened vanilla yogurt, 1/4 cup fresh blueberries/raspberries/blackberries):
- 148 calories, 1.6g fat, 29.4g carbs, 3.6g fiber, 5.7g protein
- Weight Watchers PointsPlus: 4 points
| Bread Pudding Under 150 Calories |
- 1 cup whole grain oat flour
- 1/2 cup whole grain barley flour
- 1/2 cup whole grain brown rice flour
- 2 tablespoons ground chia seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup low-fat buttermilk**
- 1/2 cup water
- 2 teaspoons vanilla extract
- 1/3 cup honey
- 3 cups low-fat vanilla yogurt (may substitute fruit flavored, plain, unsweetened, or Greek yogurt)
- 3 cups ripe berries, firm, unblemished, & uncut (blueberries,raspberries,blackberries recommended)
- You will need twelve 1/2-pint, wide-mouth mason jars with lids.
- MAKE MUFFINS IN JARS: In large mixing bowl, add oat, barley, & brown rice flours, chia seeds, baking powder, baking soda, cinnamon, and salt; whisk until well combined. In separate medium bowl, combine buttermilk, water, vanilla & honey; whisk to combine. Add wet ingredients to dry ingredients; stir just until moistened. 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 350 degrees. Add 1/4 cup muffin batter to individual ungreased half-pint, wide-mouth mason jars. Place jars on a baking sheet. Bake for 21-24 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.
*MICROWAVE OPTION: Microwave 1 jar for 50-65 seconds (microwave times will vary). To microwave multiple jars at one time, increase cooking time 20-30 seconds for each additional jar.
**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.
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