Healthy Breakfast Bread Pudding


This is my new favorite easy, make-ahead breakfast. Yummy, healthy goodness in a jar, and 156 calories!  I try to limit my carbs; but sometimes I’ve just gotta have something sweet and bready for breakfast. This is a way to do that with low calories, low fat, low (or no) added sugar, 100% whole grains, and all kinds of nutrition. Plus I can make these up several days ahead, so they’re ready for a quick grab-and-go breakfast on those busy mornings. 


I kind of stumbled into this recipe. I had a batch of my Magic Muffin batter in the fridge–you can read about how fantastically nutritious and convenient it is in my previous post. I tried baking a Magic Muffin in a mason jar, just for kicks. That worked great. There was some extra room left in the jar, so I tried topping it with yogurt and fruit. Had to run, so I put a lid on the jar and put it in the fridge. Didn’t get back to it until the next day. IT WAS SOME KINDA WONDERFUL! The yogurt on top had added a slight sogginess to the muffin–in a good way! It was similar to when you make dessert bread pudding by adding milk/eggs/butter to stale pieces of bread, except this breakfast bread pudding was much easier and made with all healthy ingredients. The berries on top put it over the top. I made up a few more, stuck them in the fridge, and 4 days later they were still good. Voila! Another make-ahead, healthy breakfast, to go along with my refrigerator oatmeal, oatmeal smoothies, and healthy Egg McMuffin copycats. These four make-ahead breakfast recipes make it possible to have a quick, healthy breakfast every day with plenty of variety.

Nutritional Info (for one jar with 1/4 cup magic muffin batter, 1/4 cup low-fat sweetened vanilla yogurt, 1/4 cup fresh blueberries/raspberries/blackberries):

  • 156 calories, 1.6g fat, 29.4g carbs, 3.6g fiber, 5.7g protein
  • Weight Watchers PointsPlus: 4 points

Step-by-step photos for making
Healthy Breakfast Bread Pudding

Skip the photos – Go straight to the recipe

Step 1. Assemble the ingredients for the Magic Muffin batter: buttermilk, baking powder, baking soda, honey, salt, cinnamon, vanilla, plus these seeds and whole grain flours (available at many grocery stores and Whole Foods):

  • ground chia seeds–grind your own in a blender or food processor, or buy them ground 
  • oat flour 
  • brown rice flour
  • barley flour 

view on Amazon:  ground chia seeds, whole chia seeds, oat flour, brown rice flour, barley flour

Read about flour, buttermilk, and sweetener substitutions in my Magic Muffin post. You’ll also find more detailed nutritional information there, along with an explanation of the role of chia seeds in replacing oil/butter and eggs in the muffins.


Step 2. Combine the dry ingredients in a large mixing bowl. Whisk together.

Step 3. Combine the wet ingredients in a medium mixing bowl. Whisk together.

Step 4. Pour wet ingredients into dry ingredients and stir just until moist. Don’t over mix; batter should be lumpy.

Step 5. Allow batter to rest for at least 30 minutes before baking in jars. (This is necessary to allow the chia seeds to soften and form a gel, promoting moister muffins.) OR… Cover batter and refrigerate overnight or up to 5 days.

view on Amazon:  mixing bowl with lid,  wire whisk


Step 6.  Add 1/4 cup muffin batter to individual ungreased half-pint, wide-mouth mason jars. These can be covered and refrigerated, or baked right away.  Use plain batter (that’s what I did) or add nuts and fruit to make a flavored batter. (See my Magic Muffin post for fruit flavor ideas.)

  • half-pint, wide-mouth mason jars are available at Walmart and some grocery stores
    click here to view mason jars on Amazon 

Step 7. To bake, place jars with batter on a baking sheet. Bake for 21-24 minutes, until toothpick inserted in center comes out clean.

Step 8. Move to cooling rack and cool completely.

MAKE-AHEAD & FREEZE: At this point, the cooled muffin jars can be covered and frozen for up to 1 month, if desired. So, you could bake a bunch & freeze them; then thaw them and add the yogurt and fruit whenever you like.


MICROWAVE OPTION. You can also cook these in the microwave. As you can see, the muffin doesn’t brown in the microwave, but the texture and taste is good. It only takes 1 minute to microwave one jar. You can microwave up to 4 jars at one time, adding 20-30 seconds to the cooking time for each additional jar. NOTE: Microwaves vary, so you may have to experiment with the exact time it takes in yours. These times are based on my 1100-watt microwave.

I prefer the oven-baked ones, but the microwave method is fast and convenient.


Step 9. Assemble supplies for the toppings:

  • Yogurt — You can use any kind you like; Greek or regular; flavored or plain; sweetened or not.  I used regular, sweetened vanilla yogurt for convenience. You can flavor plain yogurt by adding a touch of honey (or preferred sweetener) and vanilla. Cinnamon is good mixed in, too.
  • Fruit — If you want to make this ahead to last for 1-3 days in the fridge, I recommend uncut berries like blueberries, raspberries, or blackberries that are firm and unblemished. I used a combination of all 3. Once fruit is cut, it begins to release juices and will deteriorate more quickly. If you prefer to use some kind of cut fruit, I recommend adding it to the jars right before eating.
  • Optional toppings — There are many possibilities, depending on your personal taste. Trying adding nuts, dried fruit, drizzling with maple syrup, or sprinkling on ground flax seed.


Step 10. Spoon 1/4 cup yogurt on top of baked muffin in jar.

Step 11. Add 1/4 cup berries to top, or enough to fill the jar. 

Step 12. Put a lid on the jar, and refrigerator overnight or up to 3 days. The mason jars stack compactly in the fridge. I use white plastic jar lids sized to fit canning jars–they last longer than the metal tops and rims that come with the jars, and they are easier to screw on and off; some Walmarts carry them.

  • Wide-mouth plastic mason jar lids, click here to view on Amazon


The next morning, the jars are ready to open and eat at home, at work, or on the go. You can top them off with more fruit, if desired. 

MAKE THEM MINI SIZE. These would be fun and easy to serve on a breakfast or brunch buffet or take to a pot luck. You could make even smaller versions in 4 oz. mason jars.  Just fill the small jars with half of the ingredient amounts (bake 1/8 cup batter, add 1/8 cup yogurt & 1/8 cup fruit)

  • view on Amazon:  mini 4 oz. mason jars;  plastic lids for jars 

Whether full-size or mini-size, these are sure to please.


These colors happen to be perfect for 4th of July or Memorial Day, too!


The texture and flavor is amazing. Like I said, dessert for breakfast! What a concept.


Make it a Yummy day!

You might also enjoy my other make-ahead, healthy breakfast recipes:
♦Overnight, No-Cook Refrigerator Oatmeal (6 flavors) 
♦8 more Refrigerator Oatmeal Flavors
♦Make-Ahead Healthy Egg McMuffins 
♦Make-Ahead Oatmeal Smoothies 
♦Make-Ahead Magic Muffins 

Link directly to this recipe

Healthy Breakfast Bread Pudding

By Monica        
     Servings: 12 servings


  • 1 cup whole grain oat flour
  • 1/2 cup whole grain barley flour
  • 1/2 cup whole grain brown rice flour
  • 2 tablespoons ground chia seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup low-fat buttermilk**
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • 1/3 cup honey
  • 3 cups low-fat vanilla yogurt (may substitute fruit flavored, plain, unsweetened, or Greek yogurt)
  • 3 cups ripe berries, firm, unblemished, & uncut (blueberries,raspberries,blackberries recommended)


You will need twelve 1/2-pint, wide-mouth mason jars with lids.

MAKE MUFFINS IN JARS: 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 ingredients; 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 baked muffin in each jar. Top with enough berries to fill jar, approx. 1/4 cup. Cover and refrigerate overnight or as long as 3 days.

*MICROWAVE OPTION: Microwave 1 jar for 50-65 seconds (microwave times will vary). To microwave multiple jars at one time, increase cooking time 20-30 seconds for each additional jar.

**To make buttermilk substitute: Add 1 tablespoon vinegar with enough low-fat milk to total 1 cup. Let rest for 10 minutes before adding to batter.