Healthy Breakfast Bread Pudding

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

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