• In a medium saucepan, toss strawberries with cornstarch. Stir in 1/4 cup water and 3 tbsp honey. Cook 15 min over medium, breaking up berries with a spoon. Cool, then refrigerate until layering.

  • Meanwhile, beat cream cheese with sour cream, milk and 2 tbsp honey. Layer spoonfuls of strawberry and cream cheese mixtures in 4 small jars. Top each with 2 tbsp gluten-free granola. Overnight Prep: Alternate layers of strawberry sauce and sweetened cream cheese and refrigerate until the a.m. Top with granola just before heading out.

Nutrition Facts

420 calories; 24 g total fat; 192 mg sodium. 46 g carbohydrates; 8 g protein;