If your family is anything like mine, getting everyone out the door in the morning is a major task. And getting them out the door with breakfast inside them is even more tricky.
Over the years, I’ve collected a few favourite make ahead breakfasts. Some are savoury, some are sweet (although not too sweet, because I can’t do sweet at breakfast!). But all of them are easy, and they’re all delicious.
Bircher Muesli is where it all started for me. I first came across it years ago, at a hotel breakfast buffet in Germany. It was so good I ate it everyday while we stayed there. And then I looked it up when I got home, and I still make it. There’s something about the combination of apple and yoghurt with the creamy oats that makes this a winner for me. I add heaps of nuts for the extra protein and it keeps me going until lunchtime.
All I can say about this is: Yum! If you’re a peanut butter and banana fan, that is. Inexplicably, my kids do not like banana, so Peanut Butter and Banana Overnight Oats was never going to be a win for them. But I can tell you – it’s good. And it’s so simple to get ready the night before. And even simpler to grab and go the next day. What’s not to love?
Ages ago, I discovered that you can make small pancakes, freeze them and then toast them back to life. Yes, it’s a bit of an effort at the weekend (although I usually make my husband do them!). But it’s so worth it when you’re in a rush, as we seem to be every morning in our house. They also make good lunchbox snacks.
My husband is the best at making basic pancakes, I’m best at fluffy buttermilk pancakes. Both freeze well, and I’ve found that you can even make the batter the night before and then cook them in the morning. But that never happens at our house during the week. So we make and freeze, and then we throw them into the toaster in the morning!
Muesli bars (or granola bars) are great as snacks. But they’re just as good as a breakfast on the run. Sour cherries aren’t that easy to get hold of, although you can sometimes find them in health food or bulk food stores. Cranberries substitute perfectly, though.
I went a bit over the top recently and bought 2 kgs of puffed rice, and then had to find a heap of ways to use it up. These peanut butter and chia muesli bars were a good way to do it! If your kids’ school has a nut free policy, try making them with No Nut butter instead.
I am a huge fan of chia seeds. I throw them into porridge oats and smoothies for extra protein, and I love them in chia pots. This mango, raspberry & fig chia pot is really overnight oats and chia seeds, and I love the combination of mango and raspberry!
Mango anything is divine, so combining mangoes with my favourite chia seeds is a sure fire winner for me. Make it the night before (although I’d leave out the dates because mangoes are sweet enough for me) and you’ve got a tropical-icious breakfast ready to go the next morning.
This is another take on chia puddings, but I love the combination of banana with the chia seeds, and then the cinnamon and nuts on top. Nuts are a great addition to breakfast, because they’re full of protein to keep you going until lunch!
Muffins are really cakes in disguise, so I’m not a big fan of them for breakfast. But halve the sugar and increase the chia seeds and these lovely lemon chia seed muffins are perfect for breakfast on the run!
An oven omelette is great on Sunday, and then you can eat the leftovers for breakfast on Monday. It’s endlessly adaptable, too, so you can throw in whatever you’ve got in the fridge.
I love potatoes for breakfast. So a potato and bacon breakfast casserole is right up my alley. Make it on Sunday, and you’ve got breakfast for at least a few days (depending on how greedy you are in the morning!).
This overnight egg and cheese strata is like baked eggy bread. It’s simple, and it’s very tasty. And a little secret? You can make it Sunday morning, bake it Sunday night and eat it Monday morning. Easy. Oh, and I’ve never seen fontina cheese here in Australia, so just use gouda or gruyere instead.
Scones are super easy to make. In our house, it’s my husband who makes scones, and he often keeps a batch in the freezer. They’re great for breakfasts, because they’re not too sweet. And they’re delicious with cream and golden syrup. Or raspberry jam and cream. I’m very taken with these lemon blueberry scones, though, and I think I might have to make a batch of these!
What are your favourite make ahead breakfast ideas? Give me some more ideas for easy mornings, below!