Kids’ Kitchen: Gluten-Free Mason Jar Breakfast

Jar up some fun with this Banana Nut Mason Jar Breakfast recipe!


Who knew you could have so much fun with a mason jar breakfast? But you don’t have to let mason jars have all the fun—feel free to use any clean and properly sterilized jar with a lid.

Did you know mason jars are the perfect kitchen tool? You can use them to make tons of yummy marinades and salad dressings—even to mix up your favorite drinks. Or try adding all your dry ingredients to a jar then shaking to incorporate everything the next time you are making a cake or cookies. The best part about monkeying around with mason jars is you get to SHAKE, SHAKE, SHAKE it up to mix everything together. My little nephews love to use mason jars to make salad dressing and…well, pretty much anything else they can shake on up! We will put the salad dressing ingredients in a jar and shake, then add all the salad ingredients to the jar and shake again! Voila! Each one ends up with his own salad jar personalized with his favorite fixings. It is such a fun activity to do with your kiddos.

Your little ones will have a blast with this recipe, but don’t be surprised if you adults end up making yourselves a breakfast jar of your own. They are a fantastic, healthy start to anyone’s day. Get creative with your jars, too. Try peaches and pecans or pineapple and macadamia nuts for a tropical twist. The possibilities are endless, so go grab a jar and start shaking!

Banana Nut Mason Jar Breakfast

Makes 1 mason jar


1     1½-cup mason jar with lid, cleaned and sterilized

½     cup certified gluten-free oats

1      sprinkling of cinnamon

¾-1  cup milk or any milk alternative to cover oats

1      small banana, peeled and sliced

¼     cup walnut pieces or any nuts you like, optional

1      drizzle of honey


Place oats in a mason jar and sprinkle some cinnamon on top—just a bit goes a long way.


Place the lid on the jar, securing it tightly, and shake, shake, shake the jar to mix the oats and cinnamon.

Remove the lid and pour enough milk over the oats to cover them well, between ¾ and 1 cup.

Place the lid on the jar, secure tightly, and shake, shake, shake again to mix the oats and milk.

Remove the lid and add banana slices to the jar. Next add the walnut pieces or whatever nuts you’re using, if any.

Finally, drizzle as much honey on top as desired.


Tightly secure the lid and shake again one last time to mix all the ingredients.

Refrigerate the jar overnight and enjoy for breakfast the next morning.

Jilly Lagasse began cooking as a child when her father, Chef Emeril Lagasse, gave her a set of chef’s whites and let her help in the pastry and dessert department in one of his restaurants. She was diagnosed with celiac disease in 2004 and has written two gluten-free cookbooks with her sister, Jessie Lagasse Swanson, as the duo The Lagasse Girls,

Photo: Jenifoto / Shutterstock

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