5 Breakfasts-In-A-Jar That Will Be Your New Obsession

Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
Eating breakfast in the morning has become something of a luxury. We're so rushed trying to get to work that even adding one more step to our routine can make us late. Maybe we'll grab a bite when we manage to find an extra 10 minutes to whip up a meal or buy something on the way to the office. But, there is a better solution to our breakfast woes — jars!

Just take a few minutes to prep (which you can even do the night before) and then bring one with you to eat at the office. Hardly any time lost and, plus, now breakfast will pair perfectly with the jars we've already been obsessively making for snacks and lunch. Ahead, find five Mason jar breakfasts that will change your mornings for the better.
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Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
What You'll Need:
Milk (any kind)
Chia seeds
Honey
Raspberries
Blueberries
Chopped walnuts
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Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
Assemble:
Mix together 1 cup milk (any kind), 2 tablespoons chia seeds, and 2 teaspoons honey. Refrigerate for 4 hours. Top with fresh berries and chopped nuts.
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Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
You can make a week's worth of chia-seed pudding on Sunday, and simply add the berries and nuts in the mornings before work.
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Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
What You'll Need:
Frozen banana
Frozen strawberries
Greek yogurt
Almond milk
Orange juice
Fresh strawberry slices
Fresh banana slices
Dried coconut
Chopped pistachios
5 of 15
Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
Assemble:
Blend together 1 frozen banana, 1 handful frozen strawberries (or more to taste), 1 to 2 heaping spoonfuls Greek yogurt, almond milk to taste, and orange juice to taste. Pour into jars and top with fresh strawberry slices, fresh banana slices, sweetened dried coconut, and chopped pistachios.
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Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
You can do this with any smoothie and combo of fruit and nut toppings.
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Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
What You'll Need:
Sliced cucumbers
Sliced lox
Cream cheese
Mini bagel(s)
Dill
Sliced red onion
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Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
Assemble:
Layer cream cheese, sliced cucumbers, lox, red onions, and mini bagels in a jar.
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Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
Sandwiches get soggy by the time we get to work, but this jar version lets you assemble whenever, wherever.
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Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
What You'll Need:
Frozen banana slices
Frozen grapes
Frozen mango cubes
Frozen blueberries
Frozen chocolate chips
Greek yogurt
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Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
Assemble:
Freeze banana slices, grapes, mango cubes, blueberries, and chocolate chips on a baking sheet for 2 to 4 hours, or until frozen. Layer Greek yogurt and mix in frozen chocolate chips on the bottom of the jar. Top with frozen fruit.

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Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
We love eating this morning treat when the fruit is still icy-cold, but you could also use the fruit as a way to keep your breakfast cold on the commute to the office.
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Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
What You'll Need:
Rolled oats
Milk or water
Grated cheddar cheese
Chopped scallions
Bacon crumbles
Salt & pepper
Salsa
Sour cream
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Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
Assemble:
Mix together equal parts oats and liquid in a jar: 1/2 to 1 cup rolled oats and 1/2 to 1 cup milk or water (depending on size of jar and how much you want!). Refrigerate for several hours or overnight. When ready to eat, microwave oatmeal (without the jar lid) until hot. Top with salt and pepper, cheddar cheese, bacon bits, chopped scallions, and other toppings, to taste.
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Photographed by Ted Cavanaugh; food styling by Brett Kurzweil at Art Department; prop styling by Marissa Herrmann.
We love this savory take on overnight oats, but you can top the equal parts oats to liquid ratio with anything you want. Sweet, savory, or even a mix of the two! Try a bunch of combos until you find your favorite.
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