Tart, juicy cherries and sweet blueberries are layered with Greek yogurt, granola, and chia seeds to make a healthy, beautiful breakfast bursting with flavor. Mason jars make this not only pretty (I love how they show the colorful layers), but they are also practical–just screw on the lid, put the jar(s) in the cooler, and you have a portable breakfast or snack.
Summer fruit really is a special treat. There is just nothing like being able to walk out the door and pick fruit right in your own yard, or pick it up from a nearby farm stand. You can taste the bright sunshine in every bite, and something with that much fresh flavor and naturally bright color has to be loaded with beneficial nutrients!
I wanted to do a post in honor of our cherry trees this week, because they have given us such great fruit this season! We planted them a few years ago as tiny little trees, and over time we have nursed them, protected them from hungry deer, and watched them grow. This is the first summer we have been able to harvest more than a handful of cherries from them, and I am so excited about it! Tart cherries have been a favorite of mine since I was a child. Lots of good childhood memories are mixed in with the pursuit of good cherries and cherry pies. To have them now growing in my own yard feels like a huge luxury, and I know how my dad would love it.
Our two cherry trees, though still not large, are just loaded with bright red tart cherries! So far, we have been eating them too quickly to make a pie filling, but these easy breakfast jars are perfect. The sweetness of the blueberries helps balance the tart flavor of the cherries, and really, you could substitute any seasonal fruit if you don’t have cherries or blueberries.
This recipe is so simple, yet it is so delicious and so pretty that it is worth remembering and sharing. My kids, who were definitely in a breakfast rut, have been loving these jars the past couple of mornings. I think it has to do with the freshness of the fruit and the novelty of the layers instead of everything just mixed up in a bowl. You can use your favorite yogurt and favorite granola, and sweeten it all with honey if you are using unsweetened yogurt.
I hope you are all enjoying some summer air and summer fruit! We went camping last weekend, and it was just what we needed. To be away from routines and to be surrounded by nature, getting back to the basics. It felt like time kind of stood still for us for a couple of days, and we had some good family exploring new territory and sitting around the campfire, roasting marshmallows and listening to the fire crackle and pop. The trees, the lakes, the fresh air and stars at night all soothed my soul. And the juicy, tart cherries give vitality and hope. I hope you are all having a good week! I am going to share this tasty recipe at Angie’s Fiesta Friday, where lots of great food bloggers gather to trade recipes and inspiration.
Cherry Berry Breakfast Jars
Ingredients:
- 1 cup of fresh tart cherries, washed and pitted
- 1 cup of fresh blueberries, washed
- 2 cups of Greek yogurt
- 2 cups of your favorite granola
- 1 teaspoon of chia seeds (optional)
- 1/4 cup of honey (use if your yogurt is unsweetened)
- 4 half-pint sized mason jars
Directions:
Wash the fruit and remove the pits from the cherries. Set out the yogurt, granola, chia seeds, and mason jars. In each mason jar, spoon in a layer of yogurt, fruit, granola, and a 1/4 teaspoon of chia seeds. Repeat the layers. Serve immediately or cover with the mason jar lids and refrigerate or take with you in a cooler. Enjoy!
I have been making this recipe for many years. In fact, I made it so often awhile back that I had to take a break from it for a time, and just tonight I made it again. No wonder I used to make it so often! It is so tasty and so easy! It’s easy, but it tastes like something special. I think it’s the baking of the chicken in the foil packet. The foil keeps in all that moisture, and the lemon juice, olive oil, and tarragon blend together so nicely. This recipe is very loosely adapted from a cookbook called 365 Ways to Cook Chicken by Cheryl Sedaker. Over the years I have tweaked it here and there to fit our tastes.
One thing I love about this recipe is that there is minimal prep work, and then it bakes in the oven for twenty minutes. During that twenty minutes this evening, I also put some asparagus, mixed with garlic and Parmesan cheese, in the oven to roast along with the chicken, and then threw together some mashed potatoes. It all came together pretty quickly, yet it tasted like a real meal that took lots of time to prepare. Super-satisfying, yet easy on the one doing the cooking.
Potatoes and asparagus are not only in season right now, but they are also a great combination. If you have never tried potatoes on flatbread, you should give it a try. The creaminess of cooked potatoes with melted cheese, all on top of a warm flatbread–it is delicious, especially when the tender-fresh crunch of asparagus is added. While at first the thought of pairing of potatoes and flatbread may sound like a carb overload, it really isn’t in this case, since the naan flatbread is thin and the layer of potatoes is also thin.
This is a great summer meal when you are in a hurry and need to make something nourishing, or if you have guests over and want to serve them some fun, seasonal appetizers, out on the porch or deck, with a cold beverage and great conversation. Can you tell I am wanting to invite some people over for dinner soon? I am. It has been a hectic spring, and we haven’t had much time to relax over our food and drinks. Now the kids are out of school (as of today!) and their sports schedules are in somewhat of a lull for a month or so. Our evenings and weekends are opening up. It’s time to slow down and linger outside, letting conversations develop and quiet moments blossom.
