Who here eats breakfast every morning? I do! It’s really not an option for me. I’ll turn into a shaking, starving, mumbling mess a few hours into the day if I skip it. Since my breakfast is mandatory (and I don’t like cereal, I know I know), I’ve found quite a few staple grab-and-go breakfasts over the years.
I’ve learned that breakfast “sweets” are not all created equally. Simple carbohydrates like all-purpose flour pancakes and pastries give me the shakes. Whole grains like oats keep me going for hours, especially when combined with nuts (or nut butter), yogurt and/or eggs.
You’ll find a variety of healthy options below, and you can view all of my breakfast recipes here. What are your favorite make-ahead breakfast recipes? Please let me know in the comments!
Food Storage & Reheating Tips
- Muffins, quick breads, pancakes, waffles and granola all freeze well. Just let them cool and transfer them to freezer bags, squeezing out as much air as reasonably possible before sealing them up.
- How to reheat muffins and pancakes: I warm them up in the microwave (don’t overdo it, or they’ll get tough). If you have the foresight to let them defrost at room temperature or in the refrigerator, you can warm them in a low temperature oven.
- How to reheat quick breads, like banana bread: Slice them before freezing. To defrost one at a time, gently warm in your toaster until heated through. They can be tricky to get out of the toaster, so I like these toast tongs (affiliate link) for that. Or, you can microwave or warm your slices in the oven.
- How to reheat waffles: Waffles are best reheated in the toaster (again, don’t overdo it or you’ll burn your waffles).
- Homemade granola: Granola stays fresh in the freezer a lot longer than it will in your pantry. It doesn’t require any defrosting, but you might let it rest for a few minutes before eating because sometimes dried fruit freezes rock-hard.
Gluten free and easily vegan
These steel-cut oats are so simple and so delicious. They taste like apple pie for breakfast.