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Mason Jar Ancient Grains Breakfast

Double, triple and quadruple this recipe in individual jars to make breakfast for every family member. Make it with or without nuts. This recipe is gluten-free (ensure you buy oats labeled gluten-free if you require it).

Serves 1

½-pint (1 cup) mason jar with lid

2 Tbsp steel-cut oats

1 Tbsp amaranth seeds

1 Tbsp teff (buckwheat groats)

1½ Tbsp raisins

1 tsp chia seeds

pinch cinnamon

¾ cup boiling water

2 Tbsp milk (optional)

1 Tbsp (15 mL) nuts, your choice (optional)


Measure oats, amaranth, buckwheat and teff into the mason jar. Add raisins, chia and cinnamon. Pour boiling water into the jar. Secure the lid tightly and shake. If time permits, leave jar on the counter for 15 to 20 minutes. Shake again and place in the refrigerator for 7 hours or overnight. Remove from the refrigerator and eat. Heat if desired. Stir in milk, sprinkle with nuts and sweetener if desired. Serve.

Carolyn Hemming  (and co-author, Patricia Green) are the authors of seven bestselling cookbooks in three languages with easy recipes and accessible ingredients. Carolyn is an active mother and businesswoman who lives with her family in London.


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