by Cassie Story, RD, Nutrition Subject Matter Expert
Mornings have a way of filling up quickly and breakfast can easily become whatever you grab on the way out the door. Making something ahead gives you another option without requiring much extra work. These three breakfasts can be prepared the night before or earlier in the week and reheated or assembled when you are ready to eat.
Apple Cinnamon Baked Oatmeal Cups
*Makes 12 oatmeal cups
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups milk
- 2 large eggs
- ½ cup plain Greek yogurt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 medium apple, finely diced
- ⅓ cup chopped walnuts or pecans
Directions: Heat the oven to 350°F and lightly grease a 12-cup muffin pan. Combine the oats, cinnamon, baking powder and salt in a large bowl. In a second bowl, whisk together the milk, eggs, yogurt, maple syrup and vanilla. Stir the wet ingredients into the oats, then fold in the apple and nuts. Divide evenly among the muffin cups and bake for 22 to 25 minutes.
Refrigerate cooled oatmeal cups in an airtight container. Reheat two in the microwave for an easy breakfast, and pair them with yogurt, cottage cheese or fruit if you want something more substantial.
Spinach and Turkey Sausage Breakfast Bake
*Makes 6 servings
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 8 ounces cooked turkey breakfast sausage, crumbled
- 2 cups baby spinach, roughly chopped
- 1 cup diced bell pepper
- ¾ cup shredded cheddar cheese
Directions: Heat the oven to 375°F and coat an 8-by-8-inch baking dish with cooking spray. Whisk the eggs, cottage cheese, garlic powder and pepper until combined. Stir in the sausage, spinach, bell pepper and half of the cheese. Pour into the baking dish, sprinkle with the remaining cheese and bake for 30 to 35 minutes, until the center is set.
Cool and cut into six portions. Store them in the refrigerator and reheat individual servings for about one minute in the microwave.
Maple-Pecan Overnight Oats
*Makes 4 servings
Ingredients
- 2 cups old-fashioned rolled oats
- 2 cups milk
- 1 cup plain Greek yogurt
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- ½ cup chopped pecans
- 1 cup berries or chopped apple
Directions: Stir the oats, milk, yogurt, chia seeds, maple syrup, cinnamon and vanilla together. Divide among four containers and refrigerate overnight. Add pecans and fruit just before eating.
Breakfast does not have to become another project. A little preparation can mean starting a busy morning with something satisfying before the rest of the day begins.
