Meal Prep: Breakfast
Often we concentrate most of our meal prep efforts on lunches and dinners and don't give breakfast the attention it deserves. Too rushed to bother, a lot of people just grab their Starbucks and head into the office or off to run errands. Instead, there are plenty of make-ahead ideas to fuel your day while continuing to avoid excessively sugary and/or high fat items often associated with breakfast.
Here are a few great quick breakfast options you can partially or totally make ahead:
If you have a fondness for oats, you're going to love this. Grab your favorite weck jars (or mason jars will do) and fill them with all your favorites.
The base includes old fashioned rolled oats, usually about 1/2 cup will do per serving. Some people who want it a little more like pudding can add a tablespoon of chia seeds for each serving. Then add 1/2 cup almond milk or your favorite plant-based milk per serving and give it a gentle stir -- increase or decrease the amount of liquid to suit your taste.
Next, divide the base mixture into single serving jars, then have fun with toppings, such as cinnamon; drizzle of maple syrup; tablespoon of your favorite nut butter; and/or fresh fruit, such as blueberries, bananas, peaches, or strawberries (frozen fruits are a little watery and not best to use in this recipe). Pop a tight lid on each jar and refrigerate. They will keep in the refrigerator for 5 days. When ready to serve, add a few nuts on top and enjoy.
Smoothies are great fun. Use your imagination and creativity and add frozen produce (fruit and/or vegetables), chia/flax seeds, nut butters, and plant-based milks to a blender to make a fast and healthy breakfast option. Make a double or triple batch and store in the frig for up to 3 days.
Some people enjoy the act of chewing at breakfast, so they make smoothie bowls. Make a big batch of your favorite smoothies and divide between bowls or jars. Top with top with fresh cut fruit, nuts, seeds, etc. Cover and refrigerate.
Use extra firm tofu and mash with a fork or potato masher. Add a couple tablespoons of water to a pan to sauteed onions, garlic, mushrooms , green peppers or whatever you want. Add the tofu and, for flavor and to give it that yellow eggy color, add a tablespoon of turmeric or nutritional yeast. Scramble. Divide into covered storage dishes and refrigerate. This lasts about three days in the refrigerator. Just re-heat and eat.
For another example of Tofu Scramble, take a look at this Breakfast Scramble recipe we featured a while back.
If you have other good meal prep breakfast ideas, feel free to share them by leaving a comment.