A long-known fact of the blog world: everything is better in a jar.
These little jars are a cross between a crumble bar and a yogurt parfait. They are DELICIOUS. The thick yogurt is spiked with jam, the crumble layers provide the best crunchy texture, and the fresh strawberries add a layer of goodness.
Dessert / Breakfast / Big Snack
Call them a dessert or a breakfast or a snack because I’ve had them for all three occasions. I actually did the nutrition math on these and they come in a 385 calories per jar with 3 grams of fiber, 12 grams of protein, and 28 grams of sugar. Do with that what you may!
Put A Lid On It
Because you can add a lid, these make a great picnic or portable summer treat. They will keep in your fridge for a couple of days, so make them ahead and take them with you wherever your summer travels go. I also imagine that from the same ingredients one could make a pie – a crust pressed into the bottom of a small pan, a creamy, dreamy yogurt layer, strawberries and crumble on top. I haven’t tried this (yet) but tell me if you do!
(Yes, there’s a hole in my lid, designed for a straw. But since these just went in my fridge I had to use the cutest lids I could find! These are by Mason Jar Lifestyle.)
Super simple!! And almost no bake. The crust gets a 10 minute bake to help it firm up and crisp the topping a bit.
Crumble 4 LIFE
Into the bottom of 4 mason jars (which are oven safe)
Press down with spatula
Bake for 10 mins
Watch me make these on IGTV today!!
Strawberry Crumble Jars
- 4 mason jars
Crust + Crumble Topping
- 1/2 cup rolled oats
- 1/2 cup whole wheat flour
- 1/4 cup brown sugar
- 1/4 tsp baking powder
- 1 Pinch salt
- 1/4 cup butter
- 1.5 cups plain 4% greek yogurt
- 1/4 cup strawberry jam
- 1/2 cup sliced strawberries
- Preheat oven to 350 degrees. Mix oats, flour, brown sugar, baking powder, and salt in a bowl. Melt butter to liquid and pour into oat mixture. Stir well until all combined.
- Portion 1/4 cup of mixture into the bottom of 4 mason jars and press down with spatula.
- Place jars and remaining crumble onto a sheet pan and bake for 10 minutes. Allow to cool completely.
- Meanwhile, mix jam and yogurt. Slice strawberries.
- When jars are cool, divide yogurt between jars. Top with strawberries and remaining crumble.
- Store in fridge.
Charmaine Ng | Architecture & Lifestyle Blog says
Gosh, these are so photogenic! Such a perfect breakfast or snack. 🙂
Charmaine Ng | Architecture & Lifestyle Blog
Elizabeth Barnes says
Do you know if something is wrong w Bloglovin? Your feed isn’t showing up for me. I had to come straight to the source. ? Thanks for your awesome blog. I’ve loved reading it for years now.
I think my server was down for a few – but it appears to be back!
Delicious! And off topic, but I notice in all your posts lately, how much your skin glows! Countertime for the win!
Well thank you 🙂 I hope yours is glowing too!
Recipe looks great! Would love to know where your top is from.
Thanks, it’s a Stitch Fix from a few years back
28 grams of sugar is a lot… how many grams should a healthy woman consume a day? I thought it was 25 and to consume 28 at breakfast doesn’t seem healthy?
I presented these as a treat. I wouldn’t recommend eating them daily for breakfast. 28 grams does include the natural sugars from the fruit and yogurt so the added sugar grams are less. You could probably easily cut back on the crust brown sugar (which I might try next time) to lighten them up.
More sugar than I prefer but sounds tasty