For the brisket dinner: Preheat oven to 300 degrees. In a roasting pan, add onions, carrot and broth. Place brisket on top and bake for 5 hours. Add potatoes to the pan and cook for 1 hour further.
For the pinto beans: Cover the beans with twice as much water as beans, bring to a boil and simmer for 1 1/2 to 2 hours.
For the rice: Add rice and water to a saucepot and bring to a boil. Turn down and simmer for 20 minutes. Fluff with a fork.
For the hard-boiled eggs: Place eggs in a large pot and cover with water. Bring to a boil and boil for 1 minute, then cover and remove from heat. Let sit for 12 minutes, then drain.
For the overnight oats: Divide oats into 3 containers. The night before eating, stir in 4 teaspoons brown sugar, 1 teaspoon cinnamon, 1 cup yogurt and 1 cup milk. Refrigerate overnight. Divide into 4 bowls and top with sliced bananas before serving.
For the peanut butter banana muffins: Preheat oven to 350 degrees. Fill a 12 cup muffin tin with liners. Mix together the flour, oats, sugar, baking powder and salt. Stir in banana, peanut butter, milk and eggs. Divide the batter evenly in the muffin tin. Place in the oven and bake for 20 minutes.