For the overnight oats: Remove pre-soaked oats from refrigerator. Separate into bowls and top with bananas and strawberries.
For the brisket sandwiches and slaw: First, make the slaw. Whisk together the mayo, vinegar, sugar, salt and pepper. Toss with shredded cabbage. Shred the brisket and heat it up in a skillet with barbecue sauce. Top each bun with brisket and slaw.
For the veggie chili: Heat a large soup pot over medium heat. Add the onion, carrots and bell pepper. Saute for 5 to 7 minutes, then stir in the spices. Add the tomatoes, water and beans, bring to a boil and turn down to simmer for 30 minutes. Stir the zucchini in the last 10 minutes of cooking. Stir in cilantro leaves. Serve garnished with sour cream and scallions with leftover slaw on the side. (Reserve leftovers for later in the week.)