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
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)
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
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
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
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
Pack the spinach and fruit in freezer bags ahead of time and blend straight from frozen with milk.
Easy Shakshuka with Peppers and Feta
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.