Breakfast meal prep

for the weeks when you don’t want to think about breakfast at all

Apr 12, 2026

To be honest, I usually don’t mind making breakfast every morning. It’s actually a part of my routine that I enjoy.

After I wake up and get ready, I head to the kitchen, make myself a cup of warm tea, turn on a podcast, unload the dishwasher, and start prepping breakfast. At that point, it feels like me time, since I’m usually alone.

BUT I also get that not everyone has the time or energy for that. You might have early shifts, busy mornings, kids to take care of, or you simply don’t feel like cooking first thing. And that’s completely okay. Life comes in seasons, and sometimes we just need to adapt. If your mornings are extra busy, you can still eat well, you just need a bit more planning. And that’s where this post comes in.

I’ll be sharing 4 recipes you can prep ahead, so you always have a breakfast or snack ready to go. ✨

Chia Pudding

2 tbsp chia seeds
1/2 cup oat milk (or more)
1 tbsp maple syrup
1 tsp vanilla extract

Combine all ingredients in a bowl or jar and mix well. Let it sit for 5 minutes, then stir again to prevent clumps. Refrigerate for at least 1 hour or overnight, until thickened. Stir before serving (add more milk if needed) and add toppings of choice such as granola, fruit, nuts and seeds, or Greek yogurt.

Macros (per serving, without toppings): ~220 kcal | 5 g protein | 18 g carbs | 14 g fat

Cinnamon Homemade Granola

3 cups oats
1/3 cup pumpkin seeds
1 cup walnuts
1/3 cup cashews
1/3 cup maple syrup
2 tsp cinnamon
3 tbsp coconut oil (hardened)

Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper. In a large bowl, combine oats and pumpkin seeds. Roughly chop the walnuts and cashews, add them to the bowl, and mix in the cinnamon.

In a small saucepan, heat the coconut oil and maple syrup until melted, fully combined, and just starting to bubble. Pour over the dry ingredients and mix well until everything is evenly coated.

Spread the mixture onto the prepared tray in an even layer. Bake for 25 to 30 minutes, stirring once halfway through. Start checking around the 20-minute mark, as it can brown quickly. Let it cool completely before storing, it will crisp up as it cools.

Banana Bread

3 ripe bananas
2 eggs
1 1/2 cup flour
2 tbsp maple syrup
2 tbsp olive oil
1/3 cup coconut sugar
1 tsp cinnamon
1 1/2 tsp baking powder
pinch of salt
1 tsp vanilla extract
handful chopped walnuts, plus more for topping

Preheat the oven to 200°C (390°F). In one bowl, mix all dry ingredients. In a separate bowl, mash the bananas and whisk in the eggs, maple syrup, olive oil, and vanilla extract. Add the dry ingredients to the wet mixture and stir until just combined, then fold in the chopped walnuts.

Lightly grease a baking dish, pour in the batter, and top with extra walnuts. Bake for about 35 minutes, or until a toothpick comes out mostly clean. Let cool completely before slicing. Store in the fridge for up to one week.

Macros (per slice, assuming 10 slices): ~190 kcal | 4 g protein | 26 g carbs | 8 g fat

Tajin Corn Muffins

1 cup finely ground oats
1 cup corn flour
150 g spinach, chopped
5 eggs
salt and seasonings of choice
150 g Greek yogurt
150 g cheese
3 tbsp olive oil
1 1/2 tsp baking powder
a few tbsp kefir

Preheat the oven to 180°C (350°F). Add all ingredients to a bowl and mix until well combined. If needed, adjust the texture with a little kefir so the batter is thick but scoopable.

If not using silicone muffin tins, lightly grease them. Divide the mixture evenly between 15 muffin cups.

Bake for 25 to 30 minutes, or until golden on top and a toothpick inserted comes out clean. Let cool slightly before removing from the tins.

Macros (per muffin): ~140 kcal | 7 g protein | 9 g carbs | 8 g fat

Note: Nutritional values are approximate and can vary depending on the specific ingredients and brands used. Use these as an estimate, and if you are following a specific diet or have particular goals, make sure to double-check the calculations based on the exact products you use. ✨