11 Easy Breakfast Recipes You Can Prep the Night Before

A calm morning starts the night before. When breakfast is ready to go, the first decisions of the day feel lighter. These 11 make-ahead ideas keep the work simple and the flavors steady, so you can eat well without rushing. Each one chills overnight, travels easily, and holds up through a busy week.

Overnight Oats, Three Ways

A jar of oats softens in the fridge and waits for you. Use old-fashioned oats, milk or a plant milk, and a spoon of yogurt for body. Sweeten lightly with honey or maple syrup and add a pinch of salt. For mix-ins, try sliced banana with peanut butter, grated apple with cinnamon, or frozen berries with chia seeds. Stir, cover, and refrigerate. In the morning, add crunch with nuts or a splash more milk.

Ingredients (Base)

• 1/2 cup old-fashioned oats
• 1/2 cup milk or plant milk
• 2 tablespoons plain yogurt
• 1 to 2 teaspoons maple syrup or honey
• Small pinch of salt

Mix‑In Combos

• Banana Peanut: 1/2 banana sliced, 1 tablespoon peanut butter
• Apple Cinnamon: 1/2 small apple grated, 1/4 teaspoon cinnamon
• Berry Chia: 1/2 cup frozen berries, 1 teaspoon chia seeds

Instructions

1. Stir base ingredients in a jar. Add one mix-in combo.
2. Rest 10 minutes, stir again, then cover and refrigerate overnight.
3. In the morning, loosen with a splash of milk and top with nuts if you like.

Chia Pudding with Berries

Chia seeds gel into a cool, spoonable pudding. Whisk seeds with milk, a touch of vanilla, and a small amount of sweetener in a lidded container. After 10 minutes, whisk again to break up clumps, then refrigerate overnight. Top with fresh berries, a few toasted almonds, and a squeeze of lemon to brighten the flavor.

Ingredients

• 3 tablespoons chia seeds
• 3/4 cup milk or plant milk
• 1 teaspoon maple syrup or honey
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup berries, toasted almonds, lemon wedge for serving

Instructions

1. Whisk chia, milk, sweetener, vanilla, and salt. Rest 10 minutes.
2. Whisk again to smooth. Cover and refrigerate overnight.
3. Top with berries, almonds, and a squeeze of lemon.

Make-Ahead Egg Bites

These are compact, high-protein, and easy to reheat. Whisk eggs with a dash of milk, salt, and pepper. Stir in chopped spinach, finely diced bell pepper, and shredded cheese. Pour into a greased muffin tin or silicone molds and bake until just set. Cool, then refrigerate. In the morning, warm a few in the microwave. A drizzle of hot sauce helps them wake up.

Ingredients

• 8 large eggs
• 1/4 cup milk
• 1 cup chopped spinach
• 1/2 cup small-diced bell pepper
• 3/4 cup shredded cheese (cheddar, Jack, or feta crumbles)
• 1/4 teaspoon salt, black pepper to taste
• Oil or cooking spray

Instructions

1. Heat oven to 325°F. Grease a 12-cup muffin tin.
2. Whisk eggs, milk, salt, and pepper. Fold in spinach, pepper, and cheese.
3. Fill cups about 3/4 full. Bake 14 to 18 minutes, just set in centers.
4. Cool 10 minutes, release, and refrigerate up to 4 days.
5. Reheat 20 to 30 seconds per bite. Add hot sauce if you like.

Yogurt Parfaits with Crunch

Assembly is simple: spoon thick yogurt into jars, add a thin layer of jam or fruit compote, then a handful of granola or crushed crisp cereal. Repeat the layers. If you like your granola very crisp, keep it in a separate bag and sprinkle just before eating. A pinch of flaky salt and a few pumpkin seeds give the jar a satisfying finish.

Ingredients

• 2 cups thick yogurt (Greek or skyr)
• 1/2 cup jam or fruit compote
• 1 to 1 1/2 cups granola or crisp cereal
• 2 tablespoons pumpkin seeds
• Pinch of flaky salt

Instructions

1. Layer yogurt and jam in 3 to 4 small jars.
2. Add granola and pumpkin seeds. Sprinkle a little flaky salt.
3. If you prefer crisp granola, pack it separately and add just before eating.

Baked Oatmeal Squares

This is oatmeal you can slice. Mix oats with baking powder, a little brown sugar, cinnamon, milk, eggs, and melted butter or coconut oil. Fold in blueberries or diced pears. Bake in a small pan until set and golden at the edges. Chill overnight. Cut into squares and reheat, or eat cold with a spoon of yogurt.

Ingredients

• 2 cups old-fashioned oats
• 1 teaspoon baking powder
• 1/3 cup brown sugar or maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 3/4 cups milk
• 2 large eggs
• 3 tablespoons melted butter or coconut oil
• 1 cup blueberries or diced pear

Instructions

1. Heat oven to 350°F. Line or grease an 8-inch square pan.
2. Mix dry ingredients. Whisk wet ingredients separately.
3. Combine, fold in fruit, and pour into pan.
4. Bake 30 to 35 minutes until set and lightly golden.
5. Cool, refrigerate overnight, then cut into squares.

Breakfast Burritos to Freeze

Work once, eat many times. Scramble eggs until just soft. Sauté onions and peppers, warm black beans, and shred cheese. Lay out tortillas, spread with the fillings, and fold into burritos. Wrap each tightly in foil and freeze. Thaw in the fridge overnight, then reheat in a skillet or oven to restore a bit of crispness.

Ingredients

• 8 large eggs
• 1 tablespoon oil
• 1/2 onion, small diced
• 1 bell pepper, small diced
• 1 1/2 cups black beans, drained
• 1 1/2 cups shredded cheese
• 6 large flour tortillas
• Salt, pepper, hot sauce

Instructions

1. Sauté onion and pepper in oil until tender. Scramble eggs, season.
2. Warm beans. Lay out tortillas and divide eggs, veg, beans, and cheese.
3. Fold into burritos. Wrap in foil. Freeze up to 2 months.
4. Thaw overnight, then reheat skillet 5 to 8 minutes, turning, or bake at 350°F for 15 minutes.

Muesli with Apples and Nuts

Muesli sits between cold cereal and overnight oats. In a container, combine rolled oats, chopped nuts, raisins, and a small handful of seeds. Add milk and grated apple. A spoon of yogurt makes it creamy. Refrigerate overnight. In the morning, finish with a dusting of cinnamon and a few extra nuts for texture.

Ingredients

• 1 1/2 cups rolled oats
• 1/2 cup mixed nuts, chopped
• 1/3 cup raisins or dried fruit
• 2 tablespoons seeds (sunflower, pumpkin, or flax)
• 1 3/4 cups milk
• 1 small apple, grated
• 1/3 cup plain yogurt
• Cinnamon, to serve

Instructions

1. Combine oats, nuts, raisins, and seeds.
2. Stir in milk, grated apple, and yogurt.
3. Refrigerate overnight. Serve with cinnamon and extra nuts.

Cottage Cheese Fruit Bowls

For a quick, savory-sweet bowl, spoon cottage cheese into a container and top with pineapple or melon, a drizzle of honey, and a sprinkle of toasted coconut. If you prefer savory, swap fruit for halved cherry tomatoes, cucumber, olive oil, and black pepper. Pack herbs like dill or chives to stir in right before eating.

Ingredients

• 2 cups cottage cheese
• 2 cups pineapple or melon, cubed
• 2 teaspoons honey
• 2 tablespoons toasted coconut flakes
• Optional savory swap: cherry tomatoes, cucumber, olive oil, black pepper, fresh herbs

Instructions

1. Portion cottage cheese into bowls or jars.
2. Top with fruit, honey, and coconut. For savory, add veg, oil, and pepper.
3. Cover and refrigerate up to 3 days.

Savory Oatmeal with Greens

Oats are not only sweet. Cook oats in vegetable or chicken broth, stir in grated Parmesan, and fold in a handful of chopped greens while still hot. Portion into containers and chill. In the morning, reheat and top with a soft-boiled egg or a spoon of pesto. Black pepper and a squeeze of lemon sharpen the bowl.

Ingredients

• 1 cup old-fashioned oats
• 2 1/4 cups vegetable or chicken broth
• 1 cup chopped greens (spinach, kale, or arugula)
• 1/3 cup grated Parmesan
• Black pepper, lemon wedges, optional soft-boiled eggs or pesto

Instructions

1. Simmer oats in broth until creamy, 8 to 10 minutes.
2. Off heat, stir in Parmesan and greens to wilt. Pepper to taste.
3. Portion, chill overnight. Reheat and finish with egg or pesto and lemon.

Peanut Butter Banana Freezer Muffins

Blend ripe bananas, eggs, peanut butter, a bit of maple syrup, oats, baking powder, and a pinch of salt until smooth. Fold in chocolate chips if you like. Fill a muffin tin and bake until set. Cool completely and freeze. Move a few to the fridge the night before. They’re tender, not too sweet, and pair well with coffee.

Ingredients

• 2 ripe bananas
• 2 large eggs
• 1/2 cup peanut butter
• 1/4 cup maple syrup
• 1 1/2 cups quick oats
• 1 teaspoon baking powder
• Pinch of salt
• 1/2 cup chocolate chips (optional)

Instructions

1. Heat oven to 350°F. Line a 12-cup muffin tin.
2. Blend bananas, eggs, peanut butter, syrup, oats, baking powder, and salt.
3. Fold in chips. Divide batter.
4. Bake 16 to 18 minutes. Cool, then freeze. Thaw overnight in the fridge.

Smoked Salmon Bagel Boxes

Turn a deli favorite into a tidy kit. Pack a halved bagel, whipped cream cheese, sliced cucumber, red onion, capers, and a few pieces of smoked salmon. Add lemon wedges in a small cup. In the morning, assemble and squeeze lemon over everything. If you prefer less heavy bread, use thin bagels or high-fiber sandwich thins.

Ingredients

• 2 bagels, halved (or thin bagels)
• 6 ounces smoked salmon
• 1/2 cup whipped cream cheese
• 1 small cucumber, thinly sliced
• 1/4 small red onion, thinly sliced
• 2 tablespoons capers, drained
• Lemon wedges

Instructions

1. Pack each component in a lidded container.
2. In the morning, toast bagel if you like, spread cream cheese, and layer salmon, cucumber, onion, and capers.
3. Finish with lemon.

How to Keep It Easy

• Choose one base for the week. Oats, yogurt, or eggs cover most needs.
• Store in clear containers so you can see what’s left.
• Keep one topping that wakes up flavor: lemon, hot sauce, or toasted nuts.

These recipes aim for steady energy. Most include protein, some fiber, and moderate sweetness. Adjust portions to your day. If mornings run long, add fruit or a slice of toast. If you need less, save a few bites for later.

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