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Delicious Meal Prep Breakfast Recipes You Have to Try

If you are anything like me, you take breakfast very seriously. But sometimes, with school, work, and life in general, it can be hard to find the time in the mornings to cook something. If I don’t plan ahead, I usually end up with a sad greek yogurt and a piece of toast. Not very exciting. 

Lately, I have been trying meal prep recipes that last for the whole week, maybe more, depending on how hungry I feel in the mornings. They are very easy and still taste great reheated. I hope you try these recipes out! I have really enjoyed branching out and trying new things to shake up my mornings. These are some of my favorites that I’ve tried so far!


Healthy Apple Pie Oatmeal Breakfast Cookies


  • 1 cup quick-cooking oats

  • ¾ cup flour

  • 1 ½ tsp baking powder

  • 1 ½ tsp ground cinnamon

  • ¼ tsp ground nutmeg 

  • ¼ tsp salt

  • 1 ½ tbsp unsalted butter – melted and slightly cooled

  • 1 large egg white

  • 1 tsp vanilla extract

  • ¼ cup maple syrup

  • 5 tbsp milk

  • ¾ cup finely diced red apple


  1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together butter, egg white, and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated. Fold in the apples. Chill the cookie dough for 30 minutes. 

  2. Preheat the oven to 325 degrees and line baking sheets with parchment paper.

  3. Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Bake for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

These cookies are so easy to make and they are absolutely incredible! Store them in an airtight container in the fridge and they are good for approximately two weeks. I like to pair one or two of these with greek yogurt. To reheat, just toss them in the microwave for 15-20 seconds or enjoy cold, depending on your preference.


Mini French Toast Casserole Cups


  • 6 eggs

  • 6 pieces of your choice of bread, cubed

  • 1 cup of any type of milk

  • 1 tbsp of vanilla

  • 2 tsp cinnamon

  • 2 tablespoons of maple syrup

  • Your choice of fruit or berries

  • Chopped nuts (optional)


  1. Preheat your oven to 350 degrees.

  2. Beat eggs and add milk, vanilla, cinnamon, and maple syrup. Mix well.

  3. Spray cupcake tin well with cooking spray, or grease with coconut oil.

  4. Evenly distribute cubes of bread into tins, then add in fruit between layers of bread.

  5. Pour egg mixture evenly into each of the “muffins” making sure all of the bread gets covered. Squish it around if necessary.

  6. Before baking, add chopped nuts if you choose. Sprinkle the tops with a little more cinnamon.

  7. Cook muffins on 350 for 25-30 minutes and enjoy warm topped with maple syrup!

These are great because they can be customized to fit your taste and dietary restrictions. You can use any milk or bread that fits your diet. You can also choose the fruit and toppings to put into them. When I make them, I like to use a frozen berry mix. I also use coconut flakes and pecans to add some more flavor. Parceled out into plastic baggies, they can last about a week. Just reheat in the microwave and enjoy!


Banana Chocolate Chip Baked Oatmeal


  • 2 cups rolled oats

  • 1 1/2 tsp. ground cinnamon

  • 1/4 tsp. ground nutmeg (optional)

  • 1/2 tsp. baking soda

  • 1/2 tsp. sea salt

  • 1 egg 

  • 3 bananas (ripe/brown), mashed

  • 1 3/4 cups milk (may sub non-dairy milk of choice to make dairy-free)

  • 1 tsp. pure vanilla extract

  • 1/2 cup chopped walnuts

  • 1/4 cup semi-sweet chocolate chips


  1. Preheat oven to 375ºF. Grease a 9×9 baking dish and set it aside.

  2. In a bowl combine all of the ingredients. Stir until well combined.

  3. Transfer batter to baking dish. Top with a few extra walnuts and chocolate chips.

  4. Bake in the oven for 35-40 minutes or until the center is cooked through.

  5. Remove from the oven and let cool for 10-15 minutes before serving.

  6. Serve topped with any nut butter, banana slices, chopped walnuts, cinnamon, and/or yogurt.

This recipe surprised me… it was so simple. You just put everything in a bowl and bake! Then you can cut the pieces as big or small as you like and keep them refrigerated. To reheat, I got the best results by microwaving for 30 seconds, then placing in the toaster oven for a minute or so to crisp up the edges. I preferred to top with peanut butter, frozen blueberries, cinnamon, and maple syrup, but the combinations are endless!


My Grandfather’s Hearty Breakfast Muffins


  • ¼ cup milk

  • 2 tablespoons vegetable oil

  • 1 egg

  • 1 ½ cup Bisquick baking mix

  • ¼ cup oatmeal

  • ¼ cup granulated sugar

  • ¼ cup packed brown sugar

  • ½ tsp ground cinnamon

  • ¼ cup shredded carrots

  • ½ cup shredded apple

  • 2 tablespoons chopped walnuts


1. Preheat oven to 400 degrees.

2. Grease bottoms of 12 medium muffin cups, or line with paper baking cups.

3. Beat milk, oil, and egg slightly in a medium bowl. Stir in remaining ingredients just until moistened. Fill muffin cups about half full.

4. Bake 20 minutes or until golden brown. Cool 5 minutes before removing from the pan. Makes about 1 dozen.

These were my favorites when I was little. My grandfather used to make them for me whenever I stayed over. They are delicious, filling, and they contain fruit, vegetables, oats, and nuts. Serve with yogurt or an egg and you’ve got a satisfying breakfast that will keep you full until lunch! Store in a freezer bag or airtight container to keep fresh.

Kallan Doyon

U Conn '23

My name is Kallan! I am a junior at the University of Connecticut. I am a Psychology major. Fun fact about me: I switch my major twice before the second week of school (thank you mental breakdowns). I have a passion for writing and am so excited to finally have an outlet to channel my ideas into. Thank you for reading my work!
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