make ahead breakfast overnight oats

Skipping breakfast is a recipe for disaster. Being hungry has never made any decision easier, no matter how small. Still, sometimes busy mornings make it hard to commit to frying up a fresh plate of eggs and bacon. That’s why we rely on make-ahead breakfast recipes.

When it comes to breakfast, a little meal prep can go a long way. These three easy recipes will make mornings less painful for sweet and savory breakfast lovers.

Overnight Oats

Serves 2:

Prep: 5 minutes

  • 3/4 cup milk*
  • 1 cup old fashioned rolled oats
  • 1 5.3-oz container vanilla yogurt (regular, greek, or skyr)

Suggested Stir-Ins: fresh or dried fruit, nut, nut butter, granola, coconut chips, jam or jelly, cinnamon, honey, maple syrup

In a small bowl, mix together the milk, oats and yogurt. Cover and refrigerate at least 6 hours or overnight. In the morning, add your desired stir-ins. If desired, add a little more milk if you’d like the oatmeal thinner. Enjoy!

*Note: Any milk of your choice will work here, including alt milks like almond milk, oat milk or soy milk. 

feta egg muffin breakfast

Spinach & Feta Egg Muffins

Makes 12 muffins

Cook Time: 30 to 35 minutes 

  • ½ lb turkey breakfast sausage
  • 2.5 oz baby spinach
  • 8 eggs
  • ½ cup crumbled feta cheese
  • 2 to 3 Tablespoons kalamata olives, roughly chopped, optional

Preheat the oven to 400°F. Lightly grease the 12 cups of a muffin pan. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breakfast sausage and cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until browned. Add the spinach and cook, stirring frequently, 1 to 2 minutes, or until wilted and the turkey is cooked through. Turn off the heat and set aside to cool. 

Meanwhile, evenly divide the feta and, if using, olives among the 12 prepared muffin cups. In a medium mixing bowl, beat the eggs. Once the sausage & spinach mixture is cool enough to handle, evenly divide among the 12 muffin cups. Lastly, evenly distribute the beaten eggs among the 12 muffin cups. 

Bake 15 to 20 minutes, or until the eggs are set and lightly browned around the edges. Set aside to cool. Transfer to an airtight container and either refrigerate or freeze. If refrigerated, rewarm in the microwave 1 to 2 minutes. If frozen, reheat in the microwave 2 to 3 minutes, or until heated through. 

make ahead granola bars

Soft & Chewy No-Bake Granola Bars

Makes 8 bars

  • 1 cup creamy nut butter
  • ½ cup honey or maple syrup
  • 2 cups old fashioned rolled oats
  • ½ chopped nuts (pecans, peanuts, almonds, pistachios, cashews, etc)
  • ½ cup dried fruit (raisins, cranberries, cherries, chopped apricot)
  • 1 teaspoon ground cinnamon (optional)

Line an 8×8 or 9×9 inch baking pan with parchment paper. In a large mixing bowl, combine the nut butter and honey. Stir to combine. (If it’s helpful to get the mixture to come together, microwave for 15 second intervals until it’s able to mix.) Add the oats, chopped nuts, dried fruit, and if using, cinnamon. Stir to combine. Transfer to the prepared pan. Use the bottom of a flat glass or a measuring cup to flatten into an even layer. Chill for 30 minutes to 1 hour, or until set. Cut into bars. Wrap each bar in plastic wrap. Eat within 2 to 3 days or freeze. If frozen, thaw before eating. Enjoy!

Breakfast might be important, but it’s not the only meal of the day. Try a Blue Apron Meal Prep kit for lunch and dinner meal prep made easy.