meal prep breakfast

Overnight oats in a mason jar (no cooking required)! A hearty healthy breakfast packed with fiber, vitamins, and nutrients.

Overnight Oats

quick oats (I prefer organic)

unsweetened Almond Breeze Original Almond Milk (or skim, soy)

banana (sliced (freeze the rest for smoothies!))

tbsp chia seeds

blueberries

NuNaturals liquid vanilla stevia (or your favorite sweetener)

cinnamon

tbsp chopped pecans (or any nut)

Place all the ingredient in a jar, shake, cover and refrigerate overnight.

The next morning, add your favorite crunchy toppings such as nuts, granola, etc and enjoy!

Mason Jar Overnight Oats, no cooking required! A heart healthy breakfast and perfect to make ahead for the week.

5 Freestyle Points • 243 calories
Print full recipe:
https://www.skinnytaste.com/skinny-overnight-oats-in-jar/

These Blueberry Lemon Overnight Oats are a nourishing and fresh breakfast! Make them ahead of time for an easy grab-and-go morning meal.

Blueberry Overnight Oats

plain Greek yogurt

(heaping) rolled oats

almond milk

lemon juice

blueberries (see notes)

chia seeds

vanilla extract

salt

honey

Whisk together all ingredients in a medium-sized mixing...

Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a pint or half liter jar with a tight-fitting lid.

Close and refrigerate for at least 4 hours,...

Close and refrigerate for at least 4 hours, but preferably overnight, before eating.

This Zucchini Blueberry Baked Oatmeal is the perfect weekend breakfast or make-ahead meal that makes for dreamy leftovers. Full of delicious flavors,  this healthy baked oatmeal recipe will become a breakfast staple.

Zucchini Blueberry Baked Oatmeal

oats

nutmeg

baking powder

milk of choice

maple syrup

eggs, room temperature (can sub flax eggs)

vanilla

zucchini

coconut oil (divided)

Preheat the oven to 375℉ degrees. Grease a 8x8 baking dish with 1/2 tablespoon the coconut oil.

In a medium bowl, combine oats, cinnamon, nutmeg, baking powder, and salt. Mix to combine.

Add eggs, milk, vanilla, rest of the coconut oil and maple syrup/honey to bowl. Stir to combine.

Fold in 1 cup blueberries and zucchini. Top oatmeal with the remaining 1/2 cup berries.

Spread into the prepared baking dish and bake for 40-45 minutes. Oatmeal is done baking when top is golden.

Enjoy warm topped with yogurt, a splash of milk, sliced bananas, extra berries, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.

Crustless broccoli quiche is the perfect low-carb breakfast to start your day! The recipe is easy and makes for effortless morning meal prep.

Crustless Broccoli Quiche

olive oil

red onions (¼-inch dice)

broccoli florets (about ¾-inch pieces)

garlic

cheddar cheese (packed)

eggs

heavy cream

milk

black pepper

Set the oven rack in the middle position. Preheat to 350°F (177°C).

Grease a 9-inch pie dish with baking spray or brush with olive oil.

Heat a large skillet over medium heat. Once hot, add the olive oil. Add the onions and saute until translucent, about 2 to 3 minutes. Add the broccoli and sprinkle with ½ teaspoon salt, saute until lightly browned and tender, about 4 minutes. Add the garlic, saute until fragrant, 30 seconds. Turn the heat off.

Evenly sprinkle half of the cheddar cheese into the greased pie dish. Top with the sauteed broccoli mixture, followed by the remaining cheese.

In a medium bowl, whisk together the eggs, heavy cream, whole milk, ½ teaspoon salt, pepper, and nutmeg. Slowly pour the egg mixture into the pie dish, allowing it to settle around the ingredients and to the bottom. Use a fork to move the ingredients to help the custard settle. Sprinkle the surface with some black pepper.

Bake the quiche on top of a sheet pan in the middle of the oven until the surface is lightly golden brown, the center is just set, and the edges slightly puffy, about 30 to 35 minutes. The temperature should be about 190 to 195ºF (88 to 91ºC) in the center and about 195 to 200ºF (91 to 93ºC) on the edges.

Cool on a wire rack for 5 to 10 minutes before serving. Slice or cool completely, cover, and refrigerate to serve the next day.

Healthy, easy and delicious, this Carrot Cake Baked Oatmeal is a great dish to add to your breakfast rotation! Made with rolled oats, naturally sweetened, and veggie-loaded with carrots...it will feel like you are eating your favorite cake for breakfast!

Carrot Cake Baked Oatmeal

ginger

coconut

applesauce

raisins

carrots

Preheat the oven to 375℉ degrees. Grease a 8x8 baking dish with a little oil or cooking spray to prevent sticking.

In a medium bowl, combine oats, cinnamon, ginger, baking powder, coconut, and salt. Mix to combine.

Add eggs, milk, vanilla, applesauce and maple syrup/honey to bowl. Stir to combine.

Fold in raisins and carrots. Spread into the prepared baking dish and top oatmeal with extra raisins, if desired.

Bake for 35-40 minutes. Oatmeal is done baking when top is golden.

Enjoy warm topped with yogurt, a splash of milk, sliced bananas, yogurt, chopped nuts, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.

Naturally sweetened overnight oats make for effortless, stress-free mornings ☀️

Maple Cinnamon Almond Overnight Oats

quick cooking oats

tsp nutmeg

1.5 tbsp ground flax seeds

water

unsweetened soymilk

tsp almond extract

almond butter (unsalted)

Combine the oats, cinnamon, nutmeg, salt, and ground flax seeds in a large bowl (preferably one with a lid) Mix to distrubute the spices.

Then add in the water, soy milk, almond extract, maple syrup, almond butter (it mixes best at room temp, not cold from the fridge)

Mix well, cover, and refreidgerate overnight or for about 6 hours to thicken.

Serve with vegan yogurt, fresh fruit, and almond butter on top. In the photo, I added ½ cup plain almond milk yogurt, one sliced peach, banana slices, and toasted coconut. An addiitonal drizzle of maple can be added for extra flavor if desired. Enjoy!

SERVE

This delicious Blueberry Overnight Oats recipe is an easy make ahead breakfast option.  These creamy overnight oats are bursting with blueberries and a pop of brightness from the lemon zest.

rolled oats (old fashioned)

almond milk (or milk of choice)

blueberries (see note)

lemon zest

Mix: 

Stir together all the ingredients in a jar, container or bowl.

Refrigerate

  Cover and place in fridge overnight (or at least 3-4 hours).

Add toppings

  Add some of the optional toppings, grab a spoon and enjoy!

I make something similar in my cafeteria and the students love it. It is one of my favourite breakfasts as well!

This is my kind of breakfast! I love chia seeds in smoothies but never thought to put them in overnight oats. Bookmarking so I can try this recipe tonight!

i love the pretty purple colours! so healthy and delicious breakfast idea!

I'm always a huge fan of make-ahead breakfasts! And this one is supereasy to put together. I love that I don't even have to defrost the blueberries! Thanks for the recipe :)

We are big fans of overnight oats at my house. Love the purple colour from the blueberries!

This is my kind of breakfast. Grab-and-go friendly, flavourful, healthy and I'm living for the combination of blueberry, lemon and a sprinkle of coconut flakes on top.

Blueberry overnight oats are a big fave around here, so I’ll have to try your recipe out. I love the addition of lemon zest, yum!

So easy and delicious. I love this for breakfast:-)

This is just a wonderful recipe. Pinned it to change things up a bit on our breakfast table. Plus, that color alone is a mood booster in the morning!

Meal Prep Keto Sausage, Egg, and Spinach Breakfast Casserole is the perfect quick and easy make-ahead, meal prep dish with cheese, sauteed onions, and peppers. This dish is keto friendly and perfect for keto diets. Serve this dish for your holiday breakfasts and brunch!

Sausage and Spinach Egg Bake Breakfast Casserole Recipe

sausage, casing removed*

garlic, minced

spinach

green bell pepper, diced

red bell pepper, diced

½ medium yellow onion, diced

montreal steak spice, (to taste)

salt & pepper, (to taste)

milk, any

½ cup shredded cheese, any flavour

Spray a 7x11 or 9x13 casserole dish with...

Spray a 7x11 or 9x13 casserole dish with non-stick spray. Set aside.

In a large skillet over medium heat, brown...

In a large skillet over medium heat, brown the sausage. If you are using fully cooked sausage, you may skip this step. I like to brown my sausage just a little bit, even if it is already fully cooked. Spoon the browned sausage evenly into prepared casserole dish. Set aside.

Add a little olive oil to the same...

Add a little olive oil to the same large skillet (I use about 2 teaspoons since there is some grease left from the sausage). Sauté the garlic, spinach, peppers, and onion until vegetables are tender and spinach is wilted, about 6-7 minutes. Season with salt and pepper during the last minute or so. Add the cooked vegetable mixture to the sausage in the prepared casserole dish and roughly stir together to distribute mixture evenly. Set aside.

In a medium size bowl, whisk together the...

In a medium size bowl, whisk together the eggs, milk, ¼ cup of the shredded cheese, montreal steak spice, salt and pepper. Pour egg mixture evenly over sausage and vegetable mixture. Sprinkle with remaining ¼ cup of shredded cheese and a little more salt and pepper. Cover casserole dish with plastic wrap or foil and refrigerate at least 2 hours or up to 1 day.

When you are ready to bake the casserole:...

When you are ready to bake the casserole: preheat the oven to 375ºF and bake for approximately 45 minutes or until edges start to brown. Allow to cool at least 15 minutes before serving. Store leftovers in the refrigerator up to 5 days. Reheat individual servings in the microwave as needed. Baked casserole may be frozen, up to 2 months. Thaw in refrigerator overnight and bake at 350ºF for about 20 minutes or until heated through.

To make ahead/freeze this casserole: you can freeze...

To make ahead/freeze this casserole: you can freeze unbaked casserole up to 2 months. Cover very tightly with plastic wrap and foil. Thaw overnight in the refrigerator and continue with step 5.

Jump into fall with this Pumpkin Baked Oatmeal. Easy to make, delicious and full of warm flavors. Easily gluten free and dairy-free, this is perfect to healthy breakfast or a great recipe to make as part of meal prep.

10+ Delicious Recipes with Pumpkin Puree: Pumpkin Baked Oatmeal

rolled oats (use certified gluten free if needed)

pumpkin spice

pumpkin puree (not pumpkin pie filling)

milk of choice (this works great with almond milk if dairy-free needed)

large eggs (can sub flax eggs to make egg-free)

chocolate chips, nuts, raisins

Preheat the oven to 375℉ degrees. Grease a 8×8 baking dish with oil.

In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.

Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.

Spread into the prepared baking dish. Bake for 30-35 minutes.  Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.

Let cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.

This healthy baked oatmeal is made with a mix of fresh blueberries, strawberries, and raspberries. The recipe is both gluten free and dairy free. Perfect for meal prep, this recipe is both easy and done in under 30 minutes. It features maple syrup and cinnamon combining with rolled oats into breakfast perfection!

Mixed Berry Oatmeal

oil oil

strawberries

raspberries

Preheat the oven to 375 degrees F. and slice the strawberries

In a large mixing bowl, beat the eggs together with the maple syrup, oil, vanilla extract, baking powder, cinnamon and salt

Once the eggs are beaten and the ingredients combined, mix the oats in well

Then add the almond milk to the mixing bowl and combine it with the oats

Lightly coat an 8×8 or 9×9 baking dish with a spray oil or line with parchment paper. Pour the mixed berry oatmeal mixture into the baking dish and pat down to flatten into an even layer. Place the baking dish into the oven and bake for 30 to 35 minutes, or until the middle has set

Remove from the oven and let cool for 5 minutes prior to slicing and serving

Love this!! Made great breakfasts for a few days on my way to work

This was delicious and so easy to make, I have a nut allergy and used Oatmilk as a substitute and it turned out great! Will definitely have this on repeat

I made this according to recipe and it was so easy, fast, and delicious! A great breakfast option and my toddler loved it too which is always a win in my book!

This meal prep friendly version of a classic oatmeal flavor pairing needs to be on next week’s menu plan: Baked Apple Cinnamon Oatmeal Cups. They are slightly sweet, filling, and with a smear of nut butter, the perfect no-cook breakfast. 

Meal Prep Friendly Baked Apple Cinnamon Oatmeal Cups

flaxseed

granny smith apple, diced

In a large mixing bowl, add the oats, ground flaxseed, baking powder, cinnamon, nutmeg and salt. Stir to combine. Add the almond milk, applesauce, maple syrup and vanilla extract. Mix well. Fold in the diced apple. 

Evenly divide the oatmeal mixture among 12 muffin cups that have been lightly greased with cooking spray. Top with extra apple pieces and a sprinkle of cinnamon if you like. Bake for 25 minutes, until golden brown and the oatmeal cups spring back when touched. 

Allow the oatmeal cups to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days, or in the freezer for up to a few months. 

This recipe is so delicious!! It makes me feel like it's fall even though it's 90 degrees... so so good!

These egg muffin cups are a perfect make-ahead breakfast to have ready for the week. With 3 flavors to choose from, everyone in the family is happy!

Best Ever Egg Muffin Cups

greens

tomato

cheese (like shredded mozzarella, cheddar, goat cheese,

herbs (optional) (like basil

To serve: a sprinkle of salt and pepper

Prep: Preheat oven to 350°F (180°C). Spray a 12-cup capacity muffin tin with nonstick cooking spray.

Whisk: Whisk eggs together until very smooth.

Assemble: Choose your desired add-ins (flavor combination ideas below!). Divide all add-ins evenly into your muffin tin. Pour whisked egg into each tin so that they&#39;re each about ¾ full.

Bake: Transfer to the oven and cook for about 15 minutes, or until egg is set.

Store: Remove from tin and serve immediately or store (up to 5 days in the fridge, or 1 month in the freezer).

Pumpkin Baked Oatmeal

Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil.

Breakfast lovers, jazz up your mornings with this Meal Prep Breakfast Taco Scramble, made with potatoes, turkey taco meat, scrambled eggs and salsa (cheese is optional!) perfect to make ahead for breakfast for the week!

Top 19 meal prep breakfast recipes from across the web

The most viewed meal prep breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 19 meal prep breakfast recipes from across the web

The most viewed meal prep breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Overnight Oats

Blueberry Overnight Oats

Zucchini Blueberry Baked Oatmeal

Crustless Broccoli Quiche

Carrot Cake Baked Oatmeal

Maple Cinnamon Almond Overnight Oat...

Blueberry Overnight Oats

Sausage and Spinach Egg Bake Breakf...

10+ Delicious Recipes with Pumpkin ...

Mixed Berry Oatmeal

Mixed Berry Oatmeal

Meal Prep Friendly Baked Apple Cinn...

Best Ever Egg Muffin Cups

Pumpkin Baked Oatmeal

Meal Prep Breakfast Taco Scramble

Pumpkin Overnight Oats

Chorizo Egg Bites

Chai Latte Overnight Oats

Morning Muscle Makers: High Protein...

The most viewed meal prep breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine