There has never been a sadness that can't be cured with breakfast food. - Ron Swanson
Two of the most common questions we receive from customers are, “What can I do with my leftover jar?" and "Are you able to reuse them if they’re returned?” Unfortunately, it’s too costly and labor-intensive for us to de-label, wash, and reuse jars.
However, the good news is that our custom glass jars are extremely versatile. They make excellent spice containers, candle votives, and cocktail glasses. I’ve also found them to be the perfect size and shape for a make-ahead, on-the-go breakfast. One of my absolute favorites is this PB&J inspired breakfast parfait. It’s easy to make the night before and grab on the way out the door.
INGREDIENTS
- 1 cup cooked quinoa
- ½ teaspoon cinnamon
- 8 ounces yogurt
- 1 cup granola
- 1 jar Peanut Pecan Butter
- Fresh berries
- 1 12oz bag frozen raspberries
- 3 tablespoons honey
- ½ lemon (zest & juice)
PREPARATION
- Quinoa – follow package instructions to cook quinoa. Or you can use these helpful instructions from HealthAmbition.com. Once complete, stir in cinnamon.
- Raspberry Compote – pour frozen berries in small saucepot. Simmer on low or med low for 10-15 minutes. Bring to medium and allow berries to reduce for 30 minutes, stirring occasionally. If it seems a little too thick, add a couple tablespoons of water. Stir in honey, lemon juice, and zest; cook for 1-2 minutes.
- Pour compote into a metal mixing bowl to cool. Distribute components evenly into four Big Spoon jars, starting at the base, in the following order: Quinoa, Raspberry Compote, Yogurt, Peanut Pecan Butter, Granola, Fresh Berries
- Enjoy immediately, or attach top and save for the following morning!