Healthy Breakfast Bread Pudding

Name: Healthy Breakfast Bread Pudding Recipe
Cook time: 21 min
Total time: 21 min
Yield: 12
Ingredients: 1 cup whole grain oat flour; 1/2 cup whole grain barley flour; 1/2 cup whole grain brown rice flour; 2 TBSP ground chia seeds; 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp cinnamon; 1/2 tsp salt; 1 cup low-fat buttermilk; 1/2 cup water; 2 tsp vanilla extract; 1/3 cup honey; 3 cups yogurt; 1-1/2 cups fresh blueberries; 1-1/2 cups fresh strawberries

Minutes to Cook: 21

Number of Servings: 12

Ingredients

1 cup whole grain oat flour1/2 cup whole grain barley flour1/2 cup whole grain brown rice flour2 TBSP ground chia seeds2 tsp baking powder1/2 tsp baking soda1 tsp cinnamon1/2 tsp salt1 cup low-fat buttermilk1/2 cup water2 tsp vanilla extract1/3 cup honey3 cups yogurt1-1/2 cups fresh blueberries1-1/2 cups fresh strawberries

Directions

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; 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 baking muffin in each jar. Top with enough berries to fill jar, approximately 1/4 cup.

Cover and refrigerate overnight or as long as 3 days.

Serving Size:�You will need twelve 1/2-pint wide-mouth mason jars with lids

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 177.2
Total Fat: 3.5 g
Cholesterol: 8.8 mg
Sodium: 230.8 mg
Total Carbs: 26.2 g
Dietary Fiber: 3.5 g
Protein: 6.2 g

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