7 Make Ahead Breakfast With Oats Easy Recipes

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7 make ahead breakfast with oats easy recipes! 

Read this post to get inspiration for easy and cheap breakfast ideas to make your mornings smooth and stress free.

These recipes use nutritious and healthy rolled oats …..but are not plain porridge!

Enjoy!

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Hello lovelies, how are you all? I hope you are well.

So, here in Ireland we are into our first week of “remote learning”. 

How is that going for you?

I’m not sure if it’s because we had done it before, and consequently had learned from our mistakes, but it hasn’t been too bad for us. We are trying, as much as possible, to stick to our usual routine, making sure to get showered and dressed early in order to be ready for whatever the day throws at us.

One thing that I find is really helpful, is to make sure everyone has a good and filling breakfast before starting the daily activities and sitting in front of a screen for work or school.

BUT I DON’T HAVE TIME TO COOK BREAKFAST IN THE MORNING!

As the saying goes: ”breakfast is the more important meal of the day”, and I do agree 100%.

During the week though, on any school and work day, it’s easy to get sidetracked and just settle for whatever takes the shortest amount of time to prepare: old plain porridge and boring toasts anyone?

We simply don’t have the time to prepare anything else for breakfast, right?

But what if I told you that I can give you 7 nutritious and delicious make ahead breakfasts recipes, made using oats but that are not just porridge?

WHY OATMEAL FOR BREAKFAST?

Oatmeal is a very versatile grain, and I love eating porridge.

But if taste and flavour alone were not a good reason for you to consume it daily, I have some information that will most definitively convince you to give it a try.

From the website “healthline.com“:

“Oats are among the healthiest grains on earth. They’re a great source of important vitamins, minerals, fibre and antioxidants. […] Studies show that oats and oatmeal have many health benefits. These include weight loss, lower blood sugar levels and a reduced risk of heart disease”.

Easy Make Ahead Breakfast Ideas For Busy Mornings

Although I love porridge, the idea of eating it every morning sounds a bit boring to me. That’s why I came up with this list. 

The following recipes are quick, easy and nutritious, and they will keep you full until lunch!

The best part is that you can prepare them the day before, or at the weekend, and just eat them cold, or warm them up in the microwave if you prefer a hot breakfast instead.

No prep and clean time in the morning. Simply open the fridge, and grab your breakfast.

Even on the busiest of mornings, you will have a crowd pleaser meal on the table, in no time! 

No fuss, no stress! Sounds good to me!

Why make ahead breakfast?

Apart from the obvious health benefits, preparing your own breakfast will help you in so many ways:

1. You will save money: no more relying on those expensive and sugar loaded cereals and breakfast bars that kids love.
2. It will help you to eat a nutritious meal first thing in the morning: let’s not forget that most of the store bought “breakfast foods” like cereals or bars or snacks are far from “healthy”. All those options are in reality only empty calories, and will leave you hungry and grumpy by mid morning, and you will most likely reach for something equally as unhealthy to keep you going until later.
3. No more stress in the morning, cause breakfast is ready for your family in the fridge.
4. If you are very busy during the week, and can’t face meal prepping in the evening, these recipes can be prepared at the weekend, and stored in the fridge or the freezer.

GETTING THE KIDS TO HELP YOU

These recipes are so easy to make that even your children can help.

Now more than ever we have so much time at home, and it’s hard to fill the long hours of boredom. 

Cooking and baking are excellent activities for families, and they are also educational. 

cooking and baking are educational activities

When the children are involved in cooking and baking, they will learn:

• Maths skills (measuring ingredients);
• Language skills (teaching new terms like simmering, sieving, room temperature, etc.);
• Hand-eye coordination, particularly important for children with additional needs (stirring and pouring);
• Sensory stimulation which, again, is beneficial for children with additional needs (exploring new textures, smells, tastes and colours);
• Improving self confidence (children will be proud of what they have achieved).

And, if that wasn’t enough, you will make incredible memories that your little ones will cherish for ever. And you too.

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Looking for more breakfast ideas?

Check these posts:

BEST COCONUT FLOUR PORRIDGE RECIPE

CAN YOU MAKE A SMOOTHIE IN A FOOD PROCESSOR?

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MY TIPS FOR PREPPING YOUR BREAKFASTS

1) START SMALL:

If you have never meal planned and meal prepped before, I’d advise you to start small. Have a look at the recipes below and read through them. Pick one or two that sound good to you and then sit down and write a complete shopping list of all the ingredients you need to prepare them. While all the recipes listed only use simple and very common ingredients, you don’t want to realise mid cooking that you have just run out of honey or raisins!

2) MAKE SURE YOU HAVE THE RIGHT CONTAINERS:

It is very important to make sure you have the right containers to store your food in the fridge or freezer. Mason jars and glass trays with plastic lids work best for me and I highly suggest you invest in a few of them if you don’t already own them. They will last a life time. Glass is such a versatile material cause it can be safely used in the refrigerator, the freezer, the microwave and the oven, so there’s no need to use multiple containers (especially when you are rushing in the morning).

3) Make good use of your freezer:

As mentioned earlier, if you have a very busy schedule during the week, and just can’t face cooking in the evening, when everybody else is already relaxing on the sofa and you’d rather watch Netflix, why not get organised at the weekend? The majority of the recipes can be made on a Saturday or Sunday afternoon, when you might have more time to cook. Simply put what you have prepared in the freezer once it’s sufficiently cooled down, and take it out the night before you need it. Let it slowly defrost overnight in the fridge. Before starting cooking though, just check if the recipe you want to prepare is suitable for freezing (overnight oats, for example, cannot be frozen, and will only last for a couple of days in the fridge).

4) COOK DOUBLE BATCHES:

The following recipes can easily be double up, so, in order to save you time and money, why not cook large batches at the same time? Just like mentioned above, check that the recipe can be frozen before starting cooking.

A NOTE ABOUT THE INGREDIENTS

OATS: the oats mentioned in these recipes are old fashioned, rolled oats. Don’t use quick oats or pinhead (steel cut) oats, as they might not work. 

MILK: you can use cow’s milk, or substitute it for any non-dairy milk, like almond, macadamia, oat or soy.

HONEY: if the recipe calls for honey, you can substitute it for maple syrup if you prefer.

EGGS: buy local and free range if possible. Eggs help ingredients to bind together. If you are vegan, you can substitute them with a flax egg.

GLUTEN FREE DIET: if you need to stick to a gluten free diet, simply use GF certified oats, available in all supermarkets and health stores.

NUTS AND SEEDS: nuts and large seeds (such as pumpkin or sunflower seeds) present a risk of chocking to young children, so they are NOT RECOMMENDED for use in children under the age of 5. In any case, regardless of what the children are consuming, NEVER LEAVE CHILDREN UNATTENDED WHEN THEY ARE EATING!

A FEW MORE NOTES BEFORE YOU START COOKING ANY OF THE FOLLOWING RECIPES.

If you need to follow a specific diet, due to health concerns and allergies (like coeliac disease, nut allergy, lactose intolerance, or diabetes, to name just a few), always consult with your doctor before preparing any of the following recipes. Never try something new unless you know it’s safe to do so. 

Be extremely careful when cooking using the stove, the oven or the microwave oven, to avoid scalding. Pay particular attention to keep children away when handling hot foods and drinks.

Always allow hot foods and beverages to cool down completely before serving and/or place in the refrigerator and the freezer.

7 make ahead breakfast recipes 

I’m going to share with you my 7 make ahead breakfast recipes that are all tried and tested by my family. 

They are nutritious and filling, and will make everybody happy and ready to start the day with a positive attitude.

I hope you enjoy them.

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1) OVERNIGHT OATS

Overnight oats are probably the easiest and most popular recipe you could make using oats (aside from porridge). Its popularity is due not only to their simplicity, but also to the fact that they can be flavoured to suit every taste, and to please the entire family.

You could choose different toppings for different people in your home. My children for example like chocolate chips in them, while I like to add seeds and nuts.

This is my trusted and tested recipe, that I’ve made time and time again.

Ingredients:

• 2 1/2 cups of rolled oats
• 2 cups of milk 
• 1/4 cup each of ground flaxseeds and whole chia seeds
• 1/4 cup of honey
• 1 tsp of ground cinnamon (optional)

TOPPINGS IDEAS: chocolate chips, nuts, seeds, raisins, dried fruit, fresh fruit, shredded/flaked coconut….or whatever you like really! 

To make, simply add all ingredients to a large bowl and mix well. The mixture will be wet, but don’t worry cause the milk will be absorbed overnight. Divide the mixture equally in single portion containers. Make sure those containers have an airtight lid and can be used in the fridge. Sprinkle the toppings of your choice on top. Close the containers safely, and store in the fridge overnight. In the morning, just grab one container and eat cold or warmed up in the microwave. If you find the mixture too dry for your taste, just add a little bit of milk and mix well before consuming. Overnight oats will last for a couple of days if kept in the fridge.

This recipe is not suitable for freezing.

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2) BAKED OATMEAL 

If you search through Pinterest, you will find a million recipes on how to make baked oatmeal. It can be very confusing.

The following one is my own recipe, and I’ve used it countless times, always with excellent results.

INGREDIENTS:

• 3 cups of rolled oats
• 2 Tbsp of chia seeds/flax seeds (optional) 
• 1 tsp of baking powder 
• 1 tsp ground cinnamon
• 1/2 cup of honey or maple syrup
• 1 mashed banana
• 2 eggs
• 1 1/2 cup of milk 
• 50g melted unsalted butter
• 1 1/2 cup of frozen berries of your choice (use straight from the freezer)
• Flaked almonds and/or flaked coconut to sprinkle on top (optional).

INSTRUCTIONS

Preheat the oven to 180° C degrees. In a bowl, combine rolled oats, chia/flax seeds (if using), baking powder, and ground cinnamon. In a separate bowl, combine the honey, mashed banana, eggs, milk and melted butter. Mix well. Gently pour the wet mixture onto the dry ingredients, and stir well till all oats are evenly coated. Place the mix into an oven proof dish. Gently add the frozen berries, making sure they are well distributed. Sprinkle flaked almonds and/or coconut on top (optional). Bake for about 30 minutes, or until the centre is set. Let it sit for about 10 minutes before serving, if using immediately. If not, wait till the oatmeal has cooled down, cover with a lid and store in the fridge. If kept in an air tight container, it will last for up to a week in the fridge. To use, eat straight from the fridge or warm up.

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3) GRANOLA

Home made granola is one of the few guilt free pleasures in life.

I have tried many different recipes in my adult life, but none comes even closer to the one I found in one of the books published by the Irish duo of chefs “The Happy Pear”.

This is the recipe:

INGREDIENTS:

• 400g rolled oats
• 50g each of flaked almonds, sunflower seeds, pumpkins seed, desiccated coconut
• a pinch of sea salt
• 120g coconut oil
• 90g honey/maple syrup/agave syrup
• 100g dried fruit of your choice
• 50g ground flaxseeds
• 30g of goji berries or freeze dried berries

INSTRUCTIONS:

Preheat the oven to 140° C degrees.

Mix all the dry ingredients (oats, flaked almonds, sunflower and pumpkin seeds, coconut, salt) in a large bowl. Melt the coconut oil in a small pan and then leave it to cool down slowly. Add the honey and stir well. Pour this wet mixture in the bowl with the dry ingredients and mix thoroughly. Lay out the mixture in a thin layer on two large baking trays. put hem into the oven and bake for about an hour. While the granola is baking, assemble your dried fruit in a bowl and add the flax seeds. once the granola is baked, leave it cool on the baking trays for about 20 minutes, then transfer to a clean mixing bowl and stir in the dried fruit, ground flax seeds and the goji berries.

Store in an airtight container. Use with milk or by itself as a healthy snack whenever you are hungry!

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I have talked about these guys before, as I really love their cooking style.

You can read my post here:

HAVE YOU ALREADY ORDERED THIS BOOK?

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This recipe is part of their incredible cooking book “THE WORLD OF THE HAPPY PEAR”, and you can order it on Amazon for the cheapest price and fastest delivery:

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4) YOGURT POTS

This is such a life saver of a recipe. It couldn’t be easier and faster to put together a yogurt pot!

All you need is a glass jar with a lid, and a few ingredients.

In a glass jar, layer:

• GRANOLA (see recipe above) or ROLLED OATS;
• YOGURT of your choice;
• JAM or FRUIT COMPOTE (optional, but recommended);
• FRESH FRUIT; 
• SEEDS AND NUTS (optional).

Do not stir the ingredients, but let them sit one on top of the other. Close the lid of the jar and store in the fridge till needed.

To make this yogurt pots, you could use fresh berries or any fruit you like. Just bear in mind that some fruits like bananas and apples will brown quickly, so if you want to use them, it’s better to add them when you are just about to consume the yogurt pots. 

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5) EASY BAKED OATMEAL MUFFINS

I came across this yummy recipe while scrolling through Pinterest, and I have made it a few times already, with good results consistently.

This recipe is from the blog “sweetpeasandsaffron.com“.

Once again, this is an ideal recipe for those mornings when you really are running and have very little time to sit down…..never mind cooking breakfast! You can make these muffins whenever you have time, and store them in the fridge (in an airtight container) for up to 5 days, or place them in the freezer. They are super simple to make, only require a few pantry staples, and you will only use 1 bowl to mix the ingredients!

Here you will find the base recipe, and some suggestions to create different flavours to suit all the family.

INGREDIENTS FOR THE BASE RECIPE:

• 1 1/2 cup of rolled oats
• 1/2 tsp of cinnamon
• 1 tsp of baking powder 
• 1 large egg
• 1/4 cup of maple syrup or honey
• 1 cup of milk

Mix all ingredients in a large bowl till they are well combined.

This is the base for any type of baked oatmeal muffins, then you can add any topping you would like to it. 

For example, you could make:

1. Blueberries (or any berry you like) almond muffins: to the base recipe, add 1 cup of berries (fresh or frozen) and 1/4 cup of sliced/shredded almonds;
2. Zucchini and chocolate chips muffins: to the base recipe, add; 1 cup of shredded zucchini and 1/4 cup of chocolate chips;
3. Morning glory muffins: to the base recipe, add: 1/4 teaspoon ground ginger, 1/2 cup applesauce unsweetened, 1 carrot finely shredded, 1/4 cup chopped pecans, 1/4 cup of shredded coconut, 1/4 cup of raisins or dried cranberries.
4. Super seed muffins: to the base recipe, add: 1/4 cup chia seeds, 1/4 cup pumpkin seeds, 1/4 cup sunflowers seeds, 2 tbsp ground flax, 1/4 cup whole almonds.

Heat the oven to 180° C. Line a muffin tray with silicone or parchment liners. In a large bowl, mix together all ingredients (the base recipe ingredients, and the ones of your choice). Spoon the mixture evenly into the prepared muffin liners. Bake for 20-25 minutes, until lightly golden.

Let the muffins cool completely before serving or before storing them in an airtight container. They can be store in the refrigerator for up to 4 days, or in the freezer for up to 1 month.

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6) OAT COOKIES

This is one of my children’s favourite recipe. Of course it is: it’s a cookies recipe!

The original recipe can be found on the blog “sallysbakingaddiction.com“.

I bet this recipe will soon become a family favourite in your home too, as these cookies are ideal not only as a breakfast option, but also as a quick snack any time during the day. They are very filling and therefore ideal for hungry tummies, growing bodies, active muscles and studious brains!

You could bake them on a Sunday afternoon, and make a double batch, so you could consume some straight away, and put the rest in the freezer, where they will last for up to 4 months.

These cookies can be customised to your taste, so you could add any of the following ingredients to them, to make them exactly how you like them: dried cranberries, raisins, pumpkin seeds, sesame seeds, honey-roasted peanuts, pecans, sunflower seeds, dried apples, or chocolate chips, etc.

Ingredients:

• 2 cups rolled oats 
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup almond butter, peanut butter, or sunflower seed butter
• 1/4 cup (60ml) pure maple syrup (or honey)
• 1 large banana, mashed (about 1/2 cup)
• 1/2 cup each of dried cranberries, pumpkin seeds and raisins (optional)
• 1/4 cup (28g) ground flax, whole flaxseeds, or chia seeds (optional)

Instructions:

Preheat the oven to 180°C. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside. Combine all of the ingredients into a large bowl and mix until all of the ingredients are combined. The dough will be thick and heavy. Using a couple of spoons, place the dough on the baking mats, shaping it into cookies. Use the back of the spoons to slightly flatten out the dough. These cookies will not spread in the oven, like regular biscuits do, so don’t worry about placing them too close to one another.  Bake for about 15 minutes and until the edges are slightly brown. The cookies will harden a bit as they cool down, so be careful not to overcook them. Let the cookies cool down completely before consuming.

They can be stored in an airtight container, at room temperature, for up to 5 days. If storing in the fridge, discard after 10 days max.

I’m warning you though: they are so good that they will not last for long!

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7) OATMEAL SMOOTHIES 

Smoothies are my idea of convenience and fast food…..the healthy way!

So easy to make and so healthy, they provide the ideal tool for mummies to “sneak” as many fruits and veg into a meal without the children even realising it!

Smoothies can be stored in the fridge for a couple of days (although I prefer to make them daily, to retain the highest vitamin content as possible), so you could prepare them in the evening and just grab one as you head out the door in the morning.

They are also ideal as a post work out snack, so you could store them in a thermal bottle and bring them with you in your gym bag.

This particular recipe for Oatmeal Smoothies will provide you with a complete meal in a glass, thanks to the combination of oatmeal, chia seeds, yogurt and fresh fruits (or veg). 

Packed full of flavour and nutrition, they will keep you full till lunch time, saving you from reaching for unhealthy, sugar loaded, convenience snacks. 

MY RECIPE

I never used a specific recipe to make my own smoothies. Quantities of specific ingredients will vary every time, depending on what ingredients you use, the amount you are making, and the consistency you prefer.

I do follow a method though. Every smoothie I make must contain at least one ingredient from each of the following categories:

• ROLLED OATS
• SEEDS: Chia seeds, Flax seeds, Pumpkin, Sunflower.
• NUTS (optional, and only if not allergic to them): pecans, almonds, brasilian, macadamia, cashew.
• MILK, YOGURT OR COCONUT MILK: any non-diary substitute milk will work as well. When choosing a yogurt, I prefer to add a plain one, but you can use any flavour you like.
• FRUIT JUICE: this is optional, if you are not using milk or yogurt already. You could use water if you prefer.
• FRUIT AND VEGETABLES: the choice is yours here, as long as you add some! You can use either fresh or frozen, as they both work well. Good ideas are: mangos, bananas, any type of berries, carrots, spinaches, cherries, apricots, pineapples, peaches, any type of dried fruit.

There are also some optional add-ins that you might like to use: cocoa powder, ground cinnamon, protein powder, spirulina, cacao nibs, nut butters (like peanut or almond butter), honey or maple syrup. These are entirely optional.

TO MAKE A SMOOTHIE

In a high power blender, add the oats, nuts and the seeds. Blend on high until you have the consistency of a fine flour. Add the liquids (milk, yogurt, juice or water) and blend again. Add the fruit and vegetables and any optional add-in you choose to use. Blend well until you reach the consistency desired. Pour the smoothies in your containers and consume immediately or store in the fridge (if using an airtight lid).

CONCLUSION

I hope you like my 7 make ahead breakfast recipes. 

They are widely used in my home and have proven successful every single time so far.

As always, let me know if you try them. Feel free to leave a comment below.

You can contact me at dee@shemamswithoils.com should you need any help!

Happy cooking!

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If you are looking for more inspiration for healthy breakfasts, you could check my friend Errika’s blog. She has a fantastic post on Dairy free blueberry muffins, made with sprouted wheat.

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