Spring Breakfast Jars
Happy Spring! Depending on where you live, it may not feel like it yet. So to ensure spring sunshine in all our kitchens this week, I thought you might like to have these bright and cheerful breakfast jars. Their soft golden hue from turmeric powder reminds me of warm sunshine, and eating them is like stepping out into fresh spring air.
These jars come together by layering two simple make-ahead components; Golden Millet Pudding and Strawberry Chia Mash. The two components can be stored separately, or my favorite, assembled in jars and stashed in the fridge for a delicious and sunny grab-and-go breakfast.
I love how the millet pudding mimics rice pudding, but without the effort of standing over the stove cooking and stirring. Leftover, cooked millet turns creamy by mingling overnight with plant milk, yogurt, and almond butter. The pudding is spiced with cardamom, vanilla, and lemon zest to make a light but satisfying base. Vanilla and lemon zest are echoed in the strawberry chia mash and accentuate the strawberry flavor.
First thing in the morning, I'll remove the jars from the fridge so they're still cool but closer to room temperature once I'm ready to eat. This is what spring eating is about; adding cool and raw components to meals that support the body and digestion as we approach summer. And you get both in these breakfast jars!
Spring Breakfast Jars
Serves 2
Notes: These jars come together by layering two simple make-ahead components; Golden Millet Pudding and Strawberry Chia Mash. The two components can be stored separately, or my favorite, assembled in jars and stashed in the fridge for a delicious and sunny grab-and-go breakfast.
Golden Millet Pudding
- 1 packed cup (155 gr) cooked millet*
- 1/4 cup (60 ml) plant-based milk
- 1/4 cup (60 ml) plain, unsweetened yogurt (coconut, soy, almond, or dairy)
- 2 Tbsp. almond butter (plus more for topping)
- 2 tsp. maple syrup
- 1/4 tsp. ground turmeric
- 1/4 tsp. vanilla extract
- Zest 1/2 lemon (reserve remaining for strawberry mash)
- 2 big pinches ground cardamom
- Pinch of salt
- Mix millet and milk in a medium bowl, using the back of the spoon to mash out any clumps of millet. Stir in remaining ingredients, taste and adjust for brightness + spice (lemon zest, cardamom, salt) and sweetness.
- Divide between two 8-oz / 250 ml glass jars. Top with more nut butter, strawberry jam, and chopped strawberries. For additional texture variation, add toasted, chopped almonds or walnuts.
*Grain substitution: If you don't like millet, cooked quinoa or raw oats can be used instead. Oats absorb more liquid - increase amount of milk accordingly. I haven't tried it, but a ratio of 1:1, oats to milk, might be more appropriate.
Strawberry Chia Mash
- 1 cup (130 gr.) chopped strawberries (plus more for topping)
- 1 Tbsp. chia seeds
- 1/2 tsp. maple syrup
- 1/4 tsp. vanilla extract
- Zest 1/2 medium lemon
- In a small mixing bowl, roughly mash strawberries with a fork. This works well if strawberries are soft and ripe. Otherwise blitz with an immersion blender to get a chunky puree.
- Stir in remaining ingredients. Set aside for five minutes so chia seeds have time to absorb the liquid and thicken the mash slightly.