4 Make-Ahead Breakfasts

4 Make-Ahead Breakfasts

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.

Heat oven to 350ºF. 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.

Heat oven to 350ºF. 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.

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.