For the overnight oats: Remove pre-soaked oats from refrigerator. Separate into bowls and top with bananas and strawberries.
For the veggie burgers: Drain the leftover chili to remove excess liquid. In a medium bowl, mix the chili, rice, breadcrumbs, egg and shredded cheese. Form into 4 burgers and place in the freezer for 20 minutes. Heat a large cast-iron skillet over medium-high heat and add the oil. Place the burgers in the pan and cook for 5 minutes per side. Be sure that it has formed a nice golden crust before flipping. In the last few minutes place cheese on top to melt. Serve on a bun with lettuce and tomato.
For the sheet pan dinner: Preheat oven to 400 degrees. Toss the vegetables with 3 tablespoons oil, salt and pepper and spread on two sheet trays, leaving a space for the chicken thighs. Rub the chicken thighs with remaining oil and sprinkle liberally with salt and pepper. Place next to the vegetables. Bake for 35 minutes. (Reserve leftovers for later in the week.)
For the barley: Add barley and water to a pot and bring to a boil. Turn down and simmer for 35 minutes. Drain of excess water.