4 Make-Ahead Breakfasts4 Make-Ahead Breakfasts
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Making breakfast first thing can be hard. Instead, why not make these four simple and delicious meals ahead of time?
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CHIA SEED PUDDING
2 cups milk (variations: almond milk, coconut milk, chocolate milk)
3 tablespoons honey
1 cup strawberries, chopped + more for garnish
2/3 cup chia seeds
Add milk, honey and strawberries to a bowl, and stir together until honey dissolves. Mix in chia seeds. Divide the mixture into 4 jars, cover, and place in the refrigerator overnight. Top with chopped strawberries before serving.
Notes: Can be stored covered in the refrigerator up to 4 days.
BAKED BERRY OATMEAL
3 cups rolled oats
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup apple sauce
1 1/2 cups whole milk
1 large egg, beaten
1/4 cup real maple syrup
1 cup blueberries
1 cup strawberries, hulled and sliced
Heat oven to 350°F. Spray a pie dish with nonstick spray.
In a large bowl, mix together oats, cinnamon, baking powder, salt and apple sauce. Stir in the milk, egg, maple syrup and berries (reserve a few for the top).
Add to prepared baking dish. Bake for 40 minutes.
Notes: Can be stored in an airtight container in refrigerator for up to 5 days.
EASY SALSA EGG CUPS
9 large eggs
1/4 cup milk
Kosher salt and pepper
1 cup mild pico de gallo
1/2 cup shredded sharp cheddar cheese
1/4 cup sliced green onions, for garnish
Heat oven to 350°F. Spray a 12-cup muffin tin with nonstick spray.
Whisk together eggs, milk, salt and pepper. Divide among muffin tin. Top each cup with pico de gallo and cheese. Bake for 20 minutes, until eggs are set. Sprinkle with green onions.
Notes: Store in a covered container in the refrigerator for up to 5 days. Reheat in the microwave.
ALMOND BUTTER BREAKFAST BARS
3 1/2 cups plain toasted whole-grain oats cereal
1 1/2 cups freeze-dried strawberries
1/2 cup shredded unsweetened coconut chips
3/4 cup almond butter
1/2 cup honey
Line an 8x8-inch baking pan with parchment and spritz with nonstick spray.
In a bowl, combine cereal, strawberries and coconut chips, and toss together.
Add honey and almond butter to simmer in a saucepan, stirring until combined.
Pour almond butter mixture over the cereal and stir together with a rubber spatula. Add to the prepared baking pan. Place a piece of parchment paper over the top and press down firmly.
Place in the refrigerator for 1 hour to set. Cut into bars.
Notes: Store in a covered container in the refrigerator for up to 5 days.
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