11 Make-Ahead Breakfast Ideas for Busy Mornings

2. Baked Oatmeal Cups (individual, freezer-friendly)

Baked oatmeal cups are an easy small-batch solution that feels like a muffin but eats more like a hearty breakfast. Mix rolled oats with milk or a milk alternative, an egg or flax egg, mashed banana, and your choice of spices and add-ins like nuts or raisins. Spoon the batter into a muffin tin and bake until golden. Once cooled, store a few in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a sheet tray, then transfer to a freezer bag for up to 3 months. Reheat frozen cups in the microwave for 45–60 seconds or in a toaster oven for a few minutes until soft and warm. These cups are perfect for commuters and kids’ tiffins because they’re portion-controlled and transport well. You can boost protein by stirring in a scoop of protein powder or spooning Greek yogurt on top at serving time. For a familiar taste, swap in jaggery or mashed ripe banana and a pinch of nutmeg, or add grated carrot or zucchini for an extra vegetable boost kids often accept without fuss.