Make-Ahead Breakfasts

Mornings are easier when breakfast is already mostly done. Each of these recipes can be made, or at least set up, the day before or in a batch at the weekend: some sit in the fridge overnight, some go in the freezer, and some just need their ingredients measured into a jar or blender ahead of time.

• 

  Overnight Oats with Organic Berries, Four Ways

  5 min total

  Stir the base together in two minutes before bed. The recipe gives four flavor ideas so the week does not feel repetitive.

• 

  Homemade Organic Granola (Less Sugar, More Crunch)

  55 min total · Serves 10

  A big batch keeps for weeks in an airtight jar. Serve it with yogurt or milk, or eat a handful straight from the jar.

• 

  Freezer-Friendly Breakfast Burritos

  55 min total · Serves 8

  Roll a batch of eight, wrap and freeze. Reheat from the freezer for a hot breakfast with no cooking in the morning.

• 

  Fluffy Buckwheat Pancakes

  30 min total · Serves 4

  Cook the whole batch at the weekend, then refrigerate or freeze the extras with parchment between them and reheat in a toaster.

• 

  Strawberry Yogurt Smoothie

  5 min total · Serves 2

  Measure the berries, oats and other dry ingredients into the blender jar the night before; add the liquids and blend in the morning.

• 

  Green Smoothie with Spinach, Banana and Mango

  5 min total · Serves 2

  Pack the spinach and fruit in freezer bags ahead of time and blend straight from frozen with milk.

• 

  Easy Shakshuka with Peppers and Feta

  30 min total · Serves 3

  Make the tomato and pepper sauce up to three days ahead, then reheat it and add the eggs for a quick weekend brunch.

A simple routine

On Sunday, bake a tray of granola or roll the breakfast burritos. On weeknights, take one minute to set up overnight oats or a smoothie bag for the next morning. That small habit takes care of most breakfasts with very little effort.