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Triple Berry Breakfast Jars

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Summer in a jar

I loooooove breakfast. For me breakfast is my favourite meal of the entire day. If it was for me, I´d eat breakfast food all day long. Chia puddings, oatmeals, pancakes, eggs, avocado toasts, .. I mean – what do you need more?

breakfast the first thing in the morning we give our body after a long rest, it is something we re-fuel our energy cells, and the way we start the day. With breakfast we set the attitude for the rest of our day. If we start our day with a healthy and balanced meal, we tend to be healthier throughout the day and make smarter decisions.

Skipping breakfast is not an option for me as I then get hungry an hour after I got up latest, and I get super tired. I just need something in the morning to give me energy and fill me up. I used to eat something in the morning, like a simple bread with butter and jam, which was good in that moment and gave me energy. After an hour though, I tended to get tired and hungry again, as such a breakfast was really high in sugar and very low in fibres.

These Triple Berry Chia Pudding Breakfast Jars (what a long name!) are the complete opposite. Chia seeds are a real superfood and packed with tons of vitamins, as well as fiber, actually more than most fruits and vegetables. It has 10 grams of fiber per 25 grams serving! The little seeds also contain a good amount of protein and healthy omega 3 fats (more than salmon), which makes us feel full for longer. The small seeds may lower your risk in heart diseases, and lower your blood pressure, as well as they are going to boost your digestion due to the fiber.

Not only the chia seeds provide great nutritional value but also the fresh fruits, which contain a ton of vitamins, antioxidants, and fiber. They are consumed raw in this recipe, which keeps all of their vitamins. The greek yoghurt is also a great source of protein and healthy fats, and the sugar-free granola add some carbs and crunch without any added sugar.

What I really like about this breakfast is that it is super simple and easy to prepare. The chia pudding has to be prepared the night before, and in the morning it is all just thrown together into a jar or bowl and ready in 5 minutes. Just add the fresh fruits, yoghurt, and granola and assemble.

This also is a great recipe for meal prep. If it is packed into mason jars or a bento box it is easily potable and can be prepared the night before or a few days before. I would not prepare it more than 2 days ahead as the berries will get mushy and will rotten faster. Also the granola should be kept separately as it won’t be crispy if added to the yoghurt and pudding ahead of time.

All in all, this is such a nutrient – dense breakfast, which will keep you full for several hours and satisfy your tummy for a great start into your day.

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Tripple Berry Breakfast Jars

A delicious and nutrient-dense breakfast for a great start into your day! Gluten- and refined sugar free, seasonal, and as a vegan option available.

Course Breakfast
Prep Time 10 Minuten
Resting time 4 Stunden 10 Minuten
Total Time 4 Stunden 20 Minuten
Servings 2 people
Calories 246 kcal

What you will need

Chia Pudding

  • 50 grams chia seeds (1/4 cup)
  • 250 ml almond milk (1 cup)

For the jars

  • 100 grams yogurt can substitute for plant based yogurt for a vegan option
  • 1 handful blueberries can be frozen
  • 1 handful raspberries can be frozen
  • 2 tbsp granola sugar-free preferably
  • 4 strawberries
  • edible flowers for decoration (optional)

How to

For the Chia Pudding:

  1. Combine the chia seeds and the almond milk in a rather flat container. Stir to combine and place in the fridge. Take out after 10 minutes. You will see that it has thickened slightly. Stir through again to make sure that the chia seeds wont stay at the bottom. Then return to the fridge and keep in there for at least 4 hours but best overnight to let it thicken.

For the Jars:

  1. The next morning take the chia pudding out of the fridge. Place he blueberries at the bottom of the jars. Top them with a layer of the chia pudding. In a small bowl mash the rasberries with a fork and add them on top of the pudding. Sprinkle one tablespoon of ganola into each jar, and pour the yogurt on top of it. Cut the strawberries into small pieces and place them at the top, along with some blueberries and edible flowers.

    Enjoy!

Lemon Creme with Basil Strawberries

by 1 Kommentar

Who else really enjoys this hot weather? Me, definitely! Summer barbecues, picnics, meeting friends, going to the pools and beaches, just enjoying the sun, … Summer is just the definition of happiness!

I love going to local markets and shopping seasonal and regional ingredients. So many fresh fruits and vegetables just motivate one to eat healthy. The variety of colours and smells simply give you a good feeling. I did not pass by a single market since June where I haven’t seen strawberries being sold.

In the past years I’ve always wanted to cook with strawberries but somehow I never really tried out a lot of dishes with them, so this summer I promised myself that I am going to experiment with them a lot. When ripe they just have such a sweet and juicy flavour that they pair wonderful with both sweet and savoury.

I really like the combination of lemons and strawberries since the lemons underline the sweetness of the strawberries and give them a refreshing twist. This lemon creme honestly is the best summer dessert. I mean, to be honest who likes to heat up the oven or stove when it already is 40 degrees outside? I don’t believe anyone. Neither is it really nice to spend hours and hours in the kitchen when the sun is shining outside and you could go to the beach or pool and enjoy the weather, am I right?

The best thing about this recipe is that the time you spend in the kitchen preparing it is minimal and it is super easy to prepare. You simply have to throw the ingredients into a mixing bowl and whip up the perfect dessert. If you have guest over at your house, just prepare this in the morning and when they have arrived, just take it out of the fridge and enjoy.

Also it is really easy to prepare in big batches for a lot of people. When I first made this recipe, I made it for our garden party for 60 people! And guess what?! It was really uncomplicated and way less work than baking 60 muffins. I just prepared a multiple of my recipe and filled it into small glasses. Everyone enjoyed it and they were sooo fast! Nothing was left at the end.

When I made it I used local strawberries from Austria, and lemons from Italy. In this recipe I did not add a lot of sugar because I believe the mascarpone and curd cheese already have a slight sweetness themselves. I did not want the added sugar to overpower the lemon and strawberry flavour but if you prefer it to be sweeter, simply go ahead and add more sugar.

Now, don’t let me stop you for longer by reading this post. I hope you enjoy this recipe and if you recreate it be sure to tag me on instagram with @happyfoodkitchen!

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Lemon Creme with Basil Strawberries

Such a refreshing and delicious summer dessert. This creme is such a simple, light, and hugely flavorful summer treat. It is so simple to prepare and a great crowd pleaser. I hope you enjoy it – it is my summer go-to.

Course Dessert
Prep Time 22 Minuten
Cook Time 3 Minuten
Total Time 4 Stunden 25 Minuten
Servings 4 people
Calories 470 kcal

What you will need

Lemon Creme

  • 280 g mascarpone cheese
  • 280 g quark if not available can substitue for cream cheese
  • 50 g powdered sugar
  • 1 lemon zest & juice
  • 140 g yoghurt
  • 2.5 sheets gelatine
  • 1 tbsp water

Basil Strawberries

  • 150 g Strawberries
  • 1 handful basil
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp powdered sugar

Garnish

  • 4 leaves basil

How to

Lemon Creme

  1. Place the mascarpone, curd cheese and sugar into a mixing bowl and whip it up for about 3 minutes. Then add the juice and zest from 1 lemon and continue whisking for 2 to 3 more mintues. Set it aside and place the gelatine along with 1 tablespoon of water into a small pan. Stirring constantly dissolve the gelatine. When dissolved add a tablespoon of yoghurt and mix it into it. Pour the gelatine mixture back into the remaining yoghurt and whisk in until equally distributed. Fold the yoghurt mixture into the whipped cheese and pour it equally into 6 jars or bowls. Place it in the fridge for at least 4 hours to overnight to let the gelatine sit.

Basil Strawberries

  1. Half an hour before serving cut the strawberries into small pieces and add them into a bowl. Finely slice the basil and also put it into it. In a seperate bowl add the lemon juice, zest, and the powdered sugar. Pour it over the strawberries and let marinate for half an hour in the fridge.

Before serving

  1. add a quater fo the strawberries to each jar and garnish with a basil leaf. – Enjoy!

Notes

This is one of my favourite summer recipes since you do not have to heat up the oven, cook really, or spend a lot of time in the kitchen but still create such a delicious dessert. I’ve made it several times already this summer, also for our summer garden party. It is so simple to prepare and a really great crowd pleaser. If you have any questions don’t hesitate to ask me! And if you recreate the recipe be sure to tag me on instagram! I hope you enjoy it and I wish you all a beautiful summer!
Xx Katie