33 Delicious Jar Breakfast Recipes for Busy Mornings

Zipping out the door with a satisfying breakfast just got easier! We’ve gathered 33 delicious jar breakfast recipes perfect for those hectic mornings. From overnight oats to chia puddings and yogurt parfaits, these make-ahead wonders will fuel your busy days with minimal effort. Get ready to transform your morning routine—keep scrolling for these tasty, portable breakfast ideas!

Overnight Oats with Berries and Honey

Tired of rushed mornings and sad desk breakfasts? I used to be that person grabbing a granola bar while running out the door, until I discovered the magic of overnight oats. This berry and honey version has become my absolute favorite – it’s like dessert for breakfast but actually good for you!

Ingredients

– 1 cup old-fashioned rolled oats
– 1 cup creamy whole milk
– 1/2 cup thick Greek yogurt
– 2 tablespoons golden wildflower honey
– 1 cup mixed fresh berries (raspberries, blueberries, sliced strawberries)
– 1/4 teaspoon fragrant vanilla extract
– Pinch of flaky sea salt

Instructions

1. Combine 1 cup old-fashioned rolled oats and 1 cup creamy whole milk in a medium-sized mason jar.
2. Add 1/2 cup thick Greek yogurt to the jar and stir gently with a spoon until just combined.
3. Drizzle 2 tablespoons golden wildflower honey over the oat mixture.
4. Pour in 1/4 teaspoon fragrant vanilla extract and a pinch of flaky sea salt.
5. Stir all ingredients thoroughly for about 30 seconds until the honey is fully incorporated and no dry spots remain.
6. Gently fold in 1 cup mixed fresh berries, being careful not to crush them completely.
7. Press down the mixture with the back of your spoon to eliminate any air pockets.
8. Seal the jar tightly with its lid and refrigerate for at least 8 hours or overnight.
9. Remove the jar from refrigerator and check that the oats have absorbed all the liquid and appear creamy.
10. Stir the mixture once more before serving to redistribute the berries evenly.

Keeping overnight oats in the fridge means you can grab and go whenever hunger strikes. The texture becomes wonderfully creamy while the berries soften just enough to release their sweet juices throughout. I love topping mine with extra fresh berries and a drizzle of honey for that perfect sweet-tart balance that makes mornings something to look forward to.

Chia Pudding with Coconut and Mango

Gosh, I can still remember the first time I tried chia pudding at a little beachside café in California – I was skeptical about those tiny seeds transforming into such creamy deliciousness, but one spoonful had me hooked! Now I make this tropical version weekly, especially during these warmer months when I crave something refreshing yet satisfying. There’s something magical about how simple ingredients come together overnight to create this dreamy breakfast or dessert.

Ingredients

– 1/2 cup small black chia seeds
– 1 3/4 cups rich, creamy coconut milk (canned, full-fat)
– 3 tablespoons pure maple syrup with caramel notes
– 1 teaspoon fragrant vanilla extract
– 1 ripe, juicy mango
– 2 tablespoons sweetened shredded coconut flakes
– Fresh mint sprigs for garnish

Instructions

1. Combine 1/2 cup small black chia seeds and 1 3/4 cups rich, creamy coconut milk in a medium mixing bowl.
2. Whisk vigorously for 1 full minute to prevent clumping and ensure even distribution.
3. Stir in 3 tablespoons pure maple syrup and 1 teaspoon fragrant vanilla extract until fully incorporated.
4. Cover the bowl tightly with plastic wrap, pressing it directly against the pudding surface to prevent skin formation.
5. Refrigerate for exactly 8 hours or overnight until the pudding reaches a thick, spoonable consistency.
6. Peel 1 ripe, juicy mango and carefully slice the flesh away from the large central pit.
7. Dice the mango into 1/2-inch cubes, reserving a few perfect slices for garnish.
8. Toast 2 tablespoons sweetened shredded coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden brown.
9. Stir the chilled chia pudding thoroughly to redistribute any settled seeds.
10. Divide the pudding evenly between two serving glasses or bowls.
11. Top generously with the diced mango and toasted coconut flakes.
12. Garnish with fresh mint sprigs and reserved mango slices.

During those busy mornings when I’m rushing out the door, this pudding becomes my saving grace – the creamy coconut base contrasts beautifully with the juicy mango bursts, while the toasted coconut adds that perfect crunch. Sometimes I’ll layer it in a tall glass with extra mango puree for a stunning parfait effect that always impresses weekend guests.

Layered Yogurt Parfait with Granola

Vividly colorful and satisfyingly crunchy, this layered yogurt parfait has become my go-to breakfast since discovering how effortlessly it comes together on busy mornings. I first started making these when my neighbor brought over some homemade granola, and now I love experimenting with different seasonal fruits to keep things interesting throughout the year.

Ingredients

• 2 cups thick Greek yogurt
• 1 cup crunchy honey-almond granola
• 1 cup fresh mixed berries (blueberries, raspberries, and sliced strawberries)
• 2 tablespoons golden wildflower honey
• 1 teaspoon pure vanilla extract
• ¼ teaspoon finely ground cinnamon

Instructions

1. Measure 2 cups of thick Greek yogurt into a medium mixing bowl.
2. Drizzle 2 tablespoons of golden wildflower honey over the yogurt.
3. Add 1 teaspoon of pure vanilla extract to the yogurt mixture.
4. Sprinkle ¼ teaspoon of finely ground cinnamon into the bowl.
5. Whisk the yogurt mixture vigorously for 30 seconds until completely smooth and well-combined.
6. Select 4 clear parfait glasses or mason jars for optimal visual appeal.
7. Spoon 2 tablespoons of the yogurt mixture into the bottom of each glass, creating an even base layer.
8. Add 2 tablespoons of crunchy honey-almond granola over the yogurt layer in each glass.
9. Arrange 2 tablespoons of fresh mixed berries evenly over the granola layer.
10. Repeat the layering process once more, ending with a final berry layer on top.
11. Chill the assembled parfaits in the refrigerator for at least 15 minutes to allow the flavors to meld.
12. Serve immediately after chilling, garnishing with any remaining berries if desired.

Just imagine breaking through those beautiful layers to experience the creamy yogurt against the satisfying crunch of granola, with bursts of sweet-tart berries throughout. The cinnamon and vanilla add warmth that makes this feel like a treat, while the honey provides the perfect natural sweetness. I love serving these in mason jars for easy grab-and-go breakfasts, or you could layer them in wine glasses for an elegant brunch presentation that always impresses guests.

Savory Egg and Spinach Jar

Last week, I found myself rushing out the door yet again with no time for breakfast, which got me thinking about creating something quick, nutritious, and portable. That’s when I developed this Savory Egg and Spinach Jar – it’s become my go-to morning lifesaver that actually makes me look forward to waking up early!

Ingredients

– 4 large farm-fresh eggs
– 1 cup fresh baby spinach leaves
– 2 tablespoons rich extra virgin olive oil
– 1/4 cup finely grated Parmesan cheese
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 teaspoon aromatic garlic powder

Instructions

1. Crack 4 large farm-fresh eggs into a medium mixing bowl.
2. Whisk the eggs vigorously for 45 seconds until they become pale yellow and frothy.
3. Heat 2 tablespoons of rich extra virgin olive oil in a non-stick skillet over medium heat until it shimmers.
4. Add 1 cup of fresh baby spinach leaves to the skillet and cook for 90 seconds until wilted and bright green.
5. Pour the whisked eggs over the spinach in the skillet.
6. Sprinkle 1/4 teaspoon aromatic garlic powder evenly across the egg surface.
7. Cook the eggs undisturbed for 2 minutes until the edges begin to set.
8. Gently push the cooked edges toward the center with a spatula, allowing uncooked egg to flow to the edges.
9. Continue this pushing motion every 30 seconds for 3-4 minutes until eggs are 80% cooked.
10. Remove the skillet from heat when eggs are still slightly wet on top.
11. Fold in 1/4 cup finely grated Parmesan cheese while the residual heat melts it.
12. Season with 1/2 teaspoon coarse sea salt and 1/4 teaspoon freshly cracked black pepper.
13. Immediately transfer the egg mixture into a 16-ounce mason jar.
14. Let the jar sit uncovered for 5 minutes to allow steam to escape before sealing.

Velvety and satisfying, these eggs maintain their creamy texture even when chilled, with the Parmesan adding a salty depth that balances the earthy spinach. I love grabbing this jar straight from the fridge and eating it cold, but it’s equally delicious warmed gently for 30 seconds – try crumbling some crispy bacon over the top for extra crunch!

Peanut Butter and Banana Overnight Oats

Waking up to a ready-made breakfast that tastes like dessert? Count me in! I first discovered this magical combination during a hectic workweek when my morning coffee was getting lonely without proper company. Now, these peanut butter and banana overnight oats have become my secret weapon against rushed mornings and boring breakfast routines.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup creamy, all-natural peanut butter
• 1 ripe banana, mashed until smooth
• 1 cup cold whole milk
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of fine sea salt

Instructions

1. Measure 1 cup of old-fashioned rolled oats into a 16-ounce mason jar or airtight container.
2. Add 1 cup of creamy, all-natural peanut butter directly on top of the oats.
3. In a separate small bowl, mash one ripe banana with a fork until it reaches a smooth, pudding-like consistency.
4. Pour the mashed banana over the peanut butter layer in your container.
5. Measure 1 cup of cold whole milk and pour it evenly over the banana layer.
6. Drizzle 2 tablespoons of pure maple syrup around the edges of the container.
7. Add 1 teaspoon of vanilla extract directly into the milk mixture.
8. Sprinkle ½ teaspoon of ground cinnamon evenly across the surface.
9. Add a pinch of fine sea salt to balance the sweetness.
10. Seal the container tightly with its lid and shake vigorously for 30 seconds until all ingredients are fully incorporated.
11. Refrigerate the mixture for at least 8 hours or overnight at 40°F to allow the oats to fully hydrate.
12. Remove from refrigerator and stir thoroughly with a spoon to check consistency.

Here’s what makes this breakfast so special: the creamy peanut butter creates this luxurious texture that melts into every bite, while the banana adds natural sweetness that makes it feel indulgent. I love topping mine with extra banana slices and a drizzle of peanut butter for that Instagram-worthy breakfast bowl that actually tastes as good as it looks!

Fruit and Nut Breakfast Quinoa

Unexpectedly, my morning routine transformed completely when I discovered this fruit and nut breakfast quinoa—it’s become my go-to for busy weekdays when I need something hearty yet healthy to power through. I love how versatile it is, letting me swap in whatever seasonal fruits or nuts I have on hand, and it always feels like a cozy, nourishing hug in a bowl.

Ingredients

– 1 cup of creamy white quinoa, rinsed well
– 2 cups of filtered water
– 1/4 cup of creamy almond milk
– 1/4 cup of crunchy toasted almonds, roughly chopped
– 1/4 cup of plump dried cranberries
– 1 tablespoon of golden raw honey
– 1/2 teaspoon of fragrant ground cinnamon
– 1/4 teaspoon of flaky sea salt
– 1/2 cup of sweet fresh blueberries

Instructions

1. Rinse 1 cup of creamy white quinoa thoroughly under cold running water in a fine-mesh strainer for 1 full minute to remove any bitterness.
2. Combine the rinsed quinoa and 2 cups of filtered water in a medium saucepan over high heat, and bring to a rolling boil.
3. Reduce the heat to low, cover the saucepan tightly with a lid, and simmer gently for exactly 15 minutes until the quinoa has absorbed all the water and appears fluffy with visible spiraled rings.
4. Remove the saucepan from the heat and let it stand, covered, for 5 minutes to allow the quinoa to steam and become extra tender.
5. Fluff the cooked quinoa gently with a fork to separate the grains and release steam, which helps prevent a gummy texture—this is my favorite trick for perfect quinoa every time.
6. Stir in 1/4 cup of creamy almond milk, 1 tablespoon of golden raw honey, 1/2 teaspoon of fragrant ground cinnamon, and 1/4 teaspoon of flaky sea salt until fully incorporated.
7. Fold in 1/4 cup of crunchy toasted almonds, 1/4 cup of plump dried cranberries, and 1/2 cup of sweet fresh blueberries just before serving to keep the nuts crisp and the berries vibrant.
8. Serve the quinoa warm in bowls, and for an extra touch, drizzle with additional honey if desired—this step adds a lovely glossy finish that makes it feel special.

Just look at that beautiful bowl! The quinoa is wonderfully fluffy with a subtle chew, while the toasted almonds add a satisfying crunch against the juicy bursts of blueberries. I love scooping it into mason jars for a portable breakfast or topping it with a dollop of Greek yogurt for extra creaminess—it’s a texture and flavor party that never disappoints.

Apple Pie Chia Seed Pudding

Waking up to crisp autumn mornings always puts me in the mood for cozy, comforting flavors, but who has time for elaborate baking? That’s why I created this Apple Pie Chia Seed Pudding—it gives you all the warm spice and sweet apple goodness of traditional pie in a make-ahead breakfast you can grab and go. I actually started making this when my daughter needed quick school mornings options that felt like a treat but kept her full until lunch.

Ingredients

– 1/2 cup creamy almond milk
– 1/4 cup plump chia seeds
– 1 medium crisp Honeycrisp apple, finely diced
– 2 tablespoons pure maple syrup
– 1 teaspoon warm ground cinnamon
– 1/4 teaspoon freshly grated nutmeg
– 1/4 cup crunchy toasted walnuts
– Pinch of flaky sea salt

Instructions

1. Combine 1/2 cup creamy almond milk, 1/4 cup plump chia seeds, 2 tablespoons pure maple syrup, 1 teaspoon warm ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and a pinch of flaky sea salt in a medium-sized mason jar.
2. Whisk the mixture vigorously for 30 seconds until all ingredients are fully incorporated and no clumps of chia seeds remain.
3. Fold in 1 medium crisp Honeycrisp apple, finely diced, ensuring the apple pieces are evenly distributed throughout the mixture.
4. Screw the lid tightly onto the mason jar and refrigerate for at least 4 hours or overnight until the pudding has thickened to a spoonable consistency.
5. Toast 1/4 cup crunchy toasted walnuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until fragrant and lightly browned.
6. Remove the pudding from the refrigerator and stir well to break up any thickened sections.
7. Top the pudding with the toasted walnuts just before serving.
8. Serve chilled directly from the refrigerator.

Keeping this pudding in the fridge means you’ll have breakfast ready when morning chaos hits. The texture transforms into this lovely thick, creamy consistency with little bursts of soft apple in every bite—it honestly reminds me of deconstructed apple pie filling but way healthier. I love layering it with Greek yogurt for extra protein or warming it slightly for a cozier feel on chilly days.

Smoothie Bowl in a Jar with Mixed Berries

Breakfast used to be my most rushed meal until I discovered the magic of jarred smoothie bowls. There’s something so satisfying about grabbing a perfectly layered, nutrient-packed jar from the fridge on busy mornings—it feels like a little act of self-care that sets the tone for the entire day. I love how these portable bowls let me enjoy a restaurant-worthy breakfast even when I’m running out the door.

Ingredients

– 1 cup frozen mixed berries
– 1 ripe banana
– ½ cup plain Greek yogurt
– ¼ cup old-fashioned rolled oats
– 2 tablespoons chia seeds
– 1 tablespoon pure maple syrup
– ½ cup unsweetened almond milk
– ¼ cup crunchy granola
– Fresh mint leaves for garnish

Instructions

1. Combine ¼ cup old-fashioned rolled oats and 2 tablespoons chia seeds in the bottom of a 16-ounce mason jar.
2. Pour ½ cup unsweetened almond milk over the oat and chia seed mixture, ensuring all dry ingredients are fully submerged.
3. Let the jar sit in the refrigerator for at least 4 hours or overnight until the oats have softened and the chia seeds have formed a gel-like consistency.
4. In a high-speed blender, combine 1 cup frozen mixed berries, 1 ripe banana, ½ cup plain Greek yogurt, and 1 tablespoon pure maple syrup.
5. Blend on high speed for 45-60 seconds until the mixture becomes completely smooth and creamy with no berry chunks remaining.
6. Spoon the vibrant berry smoothie mixture over the soaked oat layer in the jar, creating an even second layer.
7. Top the smoothie layer with ¼ cup crunchy granola, spreading it evenly across the surface.
8. Garnish with 3-4 fresh mint leaves arranged artfully on top of the granola.
9. Serve immediately or seal the jar and refrigerate for up to 24 hours.

Every spoonful delivers that wonderful contrast between the creamy berry base and the satisfying crunch of granola. The overnight oats at the bottom soak up any excess liquid, creating a delightful pudding-like texture that makes this feel like dessert for breakfast. Try drizzling with extra maple syrup or adding sliced almonds for even more texture variation.

Maple and Cinnamon Breakfast Rice Pudding

Yesterday morning, as the crisp autumn air drifted through my kitchen window, I found myself craving something warm and comforting—something that would fill the house with the scent of cozy mornings and lazy weekends. That’s when I remembered this maple and cinnamon breakfast rice pudding, a recipe I’ve tweaked over the years to perfection. It’s become my go-to for turning ordinary mornings into something special, especially when I want to slow down and savor the start of the day.

Ingredients

• 1 cup short-grain white rice, rinsed until the water runs clear
• 2 cups whole milk, creamy and rich
• 1 cup water, filtered for purity
• 1/4 cup pure maple syrup, dark and robust
• 1 teaspoon ground cinnamon, fragrant and warm
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract, with its sweet, aromatic notes
• 1/2 cup heavy cream, chilled and velvety

Instructions

1. Combine 1 cup rinsed short-grain white rice, 2 cups whole milk, 1 cup water, 1/4 cup pure maple syrup, 1 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt in a medium saucepan.
2. Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
3. Reduce the heat to low and cover the saucepan with a tight-fitting lid.
4. Simmer the rice for 20 minutes, resisting the urge to lift the lid, which helps trap steam for even cooking.
5. After 20 minutes, remove the saucepan from the heat and let it stand, covered, for 10 minutes to allow the rice to absorb any remaining liquid.
6. Uncover the saucepan and stir in 1 teaspoon pure vanilla extract until fully incorporated.
7. Transfer the pudding to a large bowl and let it cool to room temperature, about 30 minutes, stirring occasionally to prevent a skin from forming.
8. In a separate bowl, whip 1/2 cup heavy cream with a hand mixer on high speed until soft peaks form, about 2-3 minutes.
9. Gently fold the whipped cream into the cooled rice pudding until no white streaks remain, being careful not to overmix to keep it light.
10. Chill the pudding in the refrigerator for at least 1 hour before serving to let the flavors meld.

The pudding sets up with a creamy, almost spoonable texture that’s studded with tender rice grains, while the maple and cinnamon weave through each bite like a warm hug. I love serving it topped with a drizzle of extra maple syrup and a sprinkle of cinnamon for breakfast, or even as a simple dessert with fresh berries for a pop of color and freshness.

Avocado and Tomato Layered Egg Jar

My mornings used to be such a rush until I discovered this brilliant layered egg jar – it’s like having a portable breakfast parfait that keeps me satisfied until lunch. I actually started making these on Sundays for the whole week, and now my husband steals them from the fridge before his early meetings.

Ingredients

– 4 large farm-fresh eggs
– 1 medium ripe Hass avocado
– 1 cup cherry tomatoes, halved
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon fresh lemon juice
– 1/4 teaspoon kosher salt
– 1/8 teaspoon freshly cracked black pepper

Instructions

1. Place 4 large farm-fresh eggs in a single layer in a medium saucepan.
2. Cover the eggs completely with cold water, ensuring there’s about 1 inch of water above them.
3. Bring the water to a rolling boil over high heat, which should take about 8-10 minutes.
4. Once boiling, immediately remove the pan from heat and cover with a tight-fitting lid.
5. Let the eggs sit in the hot water for exactly 12 minutes for perfectly cooked yolks.
6. Transfer the eggs to an ice water bath and let them cool completely for 15 minutes.
7. Peel the cooled eggs under running water to help remove shells cleanly.
8. Chop the peeled eggs into 1/2-inch pieces using a sharp chef’s knife.
9. Cut 1 medium ripe Hass avocado in half lengthwise and remove the pit.
10. Scoop the avocado flesh into a small bowl and mash with a fork until slightly chunky.
11. Stir in 1 tablespoon fresh lemon juice immediately to prevent browning.
12. Halve 1 cup of cherry tomatoes and set them aside.
13. Begin layering in a 16-ounce mason jar: start with half the chopped eggs.
14. Add the mashed avocado mixture as the next layer, spreading it evenly.
15. Top with all the halved cherry tomatoes for a colorful middle layer.
16. Finish with the remaining chopped eggs as the final layer.
17. Drizzle 2 tablespoons of rich extra virgin olive oil evenly over the top.
18. Sprinkle 1/4 teaspoon kosher salt and 1/8 teaspoon freshly cracked black pepper over everything.
19. Seal the jar tightly and refrigerate for at least 30 minutes before serving. The creamy avocado contrasts beautifully with the firm egg pieces, while the tomatoes burst with freshness when you dig in. I love scooping this directly from the jar with crispy toast soldiers, or sometimes I’ll mix everything together and spread it on bagel chips for extra crunch.

Pumpkin Spice Overnight Oats with Nuts

Every autumn morning when that crisp air hits, I find myself craving something warm and comforting yet quick enough to grab before rushing out the door. That’s when I developed this pumpkin spice overnight oats recipe that tastes like fall in a jar, perfect for those busy mornings when you need both nourishment and coziness.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup creamy canned pumpkin puree
• 1 cup unsweetened almond milk
• 2 tablespoons pure maple syrup
• 1 teaspoon aromatic pumpkin pie spice
• ½ teaspoon fragrant vanilla extract
• ¼ teaspoon fine sea salt
• ¼ cup crunchy chopped walnuts
• 2 tablespoons toasted pumpkin seeds

Instructions

1. Combine 1 cup old-fashioned rolled oats, 1 cup creamy canned pumpkin puree, and 1 cup unsweetened almond milk in a medium-sized mixing bowl.
2. Add 2 tablespoons pure maple syrup, 1 teaspoon aromatic pumpkin pie spice, ½ teaspoon fragrant vanilla extract, and ¼ teaspoon fine sea salt to the oat mixture.
3. Stir all ingredients vigorously for exactly 1 minute until fully combined and no dry spots remain. Tip: Make sure to scrape the bottom and sides of the bowl to incorporate everything evenly.
4. Divide the mixture evenly between two 16-ounce mason jars or airtight containers.
5. Sprinkle ¼ cup crunchy chopped walnuts evenly over the top of both jars.
6. Add 1 tablespoon toasted pumpkin seeds to each jar, distributing them across the surface.
7. Seal the containers tightly with lids, ensuring they’re completely airtight.
8. Refrigerate the jars for at least 8 hours or overnight at 38°F. Tip: Place them toward the back of the refrigerator where the temperature remains most consistent.
9. Remove from refrigerator after the 8-hour minimum and check that the oats have absorbed all the liquid and appear creamy. Tip: If you prefer warmer oats, microwave for 45 seconds on high power before serving.

Delightfully creamy with that signature pumpkin spice warmth, these oats develop an almost pudding-like texture overnight while the walnuts maintain their satisfying crunch. I love how the toasted pumpkin seeds add that extra nutty dimension, making each spoonful a perfect balance of soft and crunchy textures that truly captures the essence of autumn mornings.

Banana Bread Pudding Jars

Growing up, my grandma always turned overripe bananas into something magical, and these banana bread pudding jars capture that same cozy comfort in individual portions perfect for busy mornings. I love how they make my kitchen smell like a bakery while being surprisingly simple to throw together—plus, they’re my go-to for using up those speckled bananas languishing on the counter.

Ingredients

– 2 cups cubed day-old brioche bread, torn into rustic 1-inch pieces
– 3 very ripe bananas with dark speckles, mashed until smooth
– 1 cup heavy cream, rich and velvety
– 1/2 cup whole milk, creamy and fresh
– 2 large farm-fresh eggs, lightly beaten
– 1/3 cup light brown sugar, packed with molasses warmth
– 1 teaspoon pure vanilla extract, fragrant and sweet
– 1/2 teaspoon ground cinnamon, warmly aromatic
– 1/4 teaspoon fine sea salt, to balance the sweetness
– 4 (8-ounce) mason jars, lightly greased with butter

Instructions

1. Preheat your oven to 350°F and lightly grease four 8-ounce mason jars with softened butter, coating the bottoms and sides evenly.
2. In a large mixing bowl, combine the cubed day-old brioche bread and mashed very ripe bananas, gently folding until the bread is evenly coated.
3. In a separate medium bowl, whisk together the rich heavy cream, creamy whole milk, lightly beaten farm-fresh eggs, packed light brown sugar, fragrant pure vanilla extract, warmly aromatic ground cinnamon, and fine sea salt until fully blended and smooth.
4. Pour the creamy custard mixture over the banana-coated bread cubes, using a spatula to press down gently so all the bread absorbs the liquid—let it sit for 10 minutes to soak thoroughly. Tip: Letting the bread soak ensures a custardy, not dry, texture.
5. Divide the soaked bread mixture evenly among the prepared mason jars, filling each about 3/4 full to allow for rising.
6. Place the filled jars on a baking sheet and bake at 350°F for 25–30 minutes, or until the tops are golden brown and a knife inserted into the center comes out clean. Tip: Baking on a sheet pan makes handling the hot jars easier and catches any potential drips.
7. Carefully remove the jars from the oven using oven mitts and let them cool on a wire rack for 10 minutes before serving. Tip: Cooling briefly helps the pudding set for a perfect scoopable texture.
Out of the oven, these jars boast a golden, slightly crisp top that gives way to a soft, custardy interior infused with sweet banana and cinnamon. I love serving them warm with a drizzle of caramel sauce or a dollop of whipped cream for an extra indulgent touch—they’re like a hug in a jar!

Conclusion

Busy mornings just got easier with these 33 delicious jar breakfast recipes! From overnight oats to chia puddings, you’ll find the perfect grab-and-go solution. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this article on Pinterest to help other busy home cooks discover these tasty ideas!