We all know by now how important breakfast is for our overall health and metabolism. It is a foundation for proper health.
But, we can be in a rush in the morning, or just get bored of our breakfast routine.
So, commit to making breakfast ahead of time. You will have planned it all out, and not have to worry about what you will be eating in the morning!
Make Ahead Oats
- ¼ cup dry steel cut oats
- 1 ½ cups water, milk, or almond milk
- 1 Tbsp. almond butter or natural peanut butter
- 1 Fruit (1/2 a banana, sliced or 2 Tbsp. of a dried fruit)
- 1 Tbsp. ground flax seed optional
- Pinch of cinnamon
Directions: Stir to combine all ingredients in a bowl. Cover and refrigerate overnight. Makes 1 serving.
I recommend making a few of these and freezing them.
- 1 package low carb wraps, 100% whole wheat wraps, or Ezekiel brand wraps
- 1 cup egg whites with 3 whole eggs whisked in.
- 1 tsp. olive oil
- 1, 10 oz. package frozen spinach, defrosted and squeezed dry
- 1 tsp. garlic powder
- 1 small, 4 oz. package reduced fat or organic feta/goat cheese (depending on your preference), crumbled or diced
- Pinch of salt and pepper
- Add olive oil to a medium sauté pan on medium heat. Add the spinach, and cook about 3 minutes. Add garlic powder, and salt and pepper.
- Add the egg mixture, and stir to scramble.
- Add the cheese when the eggs are nearly cooked. Stir and heat until everything is combined.
- Divide the mixture among the wraps. Wrap up each burrito in plastic wrap after they have cooled to room temperature. Freeze.
Will make about 8-10 burritos.
Make one large air-tight container to dish out as needed for breakfast. For this one, you don’t have to measure!
Fill the container halfway with quick cooking oats. Add some chopped nuts of your choice, dried fruit, and chia seeds.
Pour out a small ¾ cup serving into a small bowl. Add a small amount of liquid to it such as almond milk, milk, or 100% fresh juice. Then, top with a small amount of fresh fruit. Let the liquid soak into the muesli while you get ready for your day. When you’re ready to go, eat up!
- 1 tsp. olive oil or cooking spray
- ¼ cup egg whites
- 1 scoop of your favorite protein powder (preferably a whey or brown rice protein)
- 1 Tbsp. ground flax seed or ground chia seeds
- ½ banana mashed or 1 Tbsp. psyllium husk (for added fiber) or 2 Tbsp. almond flour (for nutty flavor)
- 2-4 Tbsp. milk or almond milk (to get to pancake batter consistency—not too runny)
- Pinch of cinnamon
- Heat a griddle or flat sauté pan over medium heat. Add a small amount (1 tsp.) olive oil or cooking spray to the pan.
- Wisk or blend the ingredients together.
- Add a large spoonful to the pan. Cover the pan with a lid for about 3-5 minutes. Flip when the edges have firmed. Cook 3 more minutes.
You can freeze these after they have come to room temperature.
Do you have any make-ahead breakfast ideas?