overnight breakfast

Make a week's worth of this healthy, hearty, delicious breakfast in just a few minutes. Customize with nut butters, dried or fresh fruit, or your other favorite toppings.

Mason Jar Overnight Oats {Meal Prep}

Tbsp Almond Butter

tsp Chia Seeds (opt)

Milk (use any type of milk you

oz Frozen berries (any type

Honey (opt)

Set out five 8-oz Mason Jars (or other similar-sized container). Fill each jar with almond butter (2 Tbsp / jar), chia seeds (1 tsp / jar), and oats (1/2 cup / jar).

Slowly pour milk over top, giving it time to fill in the spaces between the oats. (Note: Be sure that the oats are just barely covered with milk. You may need a little more or less than the amount listed.)

Top oats with frozen berries and a drizzle of honey (if you'd like).

Put lids on the jars and transfer to the fridge. Refrigerate overnight and up to five nights.

When you're ready to eat the oats, just pull them out of the fridge and dive in. These are best served chilled.

Simply mix some oats and milk together with yogurt and a couple of other ingredients and put in the fridge overnight for an easy healthy breakfast that is good for on the go too.

Overnight Oats 10 Ways

oats

300 ml semi skimmed milk (2% milk)

tbsp plain yogurt

tsp vanilla extract

tbsp honey

Any toppings you like

Put all of the ingredients in a large bowl and mix well.

Divide between individual jars/bowls and put in the fridge overnight (or 5 hours minimum).

Add whatever toppings you like!

https://embed.mediavine.com/videos/pn2voqzwkk5omtdoazny

Overnight Oats are the ultimate prepare the night before breakfast. Simply mix some oats and milk together with a couple of other ingredients and put in the fridge overnight for an easy breakfast that is good for on the go too. This post will show you the basic recipe, and then 10 different topping options - there is something for everyone.

Overnight Oats 10 Ways (recipe, tips and toppings)

This breakfast casserole with biscuits can be made the night before and is perfect for a weekend!

Sausage, Egg and Biscuit Breakfast Casserole

biscuits

eggs

milk

shredded cheddar/jack mix

sausage

Salt and pepper

Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.

Open up a package of biscuits and cut each into 6 pieces.

Spread cut biscuits in the bottom of the greased casserole dish.

Cook breakfast sausage according to package directions. Cut into bite sized pieces and spread over top of biscuits.

Sprinkle 1/2 cup of shredded cheese over the sausage.

Beat 6 eggs with milk and pour over the biscuits and sausage.

Sprinkle remaining cheese over the top and add a shake of salt and pepper.

Bake at 350 degrees for 30-35 minutes until the eggs are set.

Overnight cinnamon rolls that are ooey and gooey and soft. Make the dough the night before and allow it to rise in the fridge overnight. Assemble the next morning!&nbsp;

Overnight Cinnamon Rolls Recipe

milk juice

yeast

all-purpose flour

sugar

salt

vanilla extract

unsalted butter

cinnamon

brown sugar

white granulated sugar

kosher salt

unsalted butter (at room temperature)

cream cheese (at room temperature)

heavy cream

To the bowl with of a stand-up mixer (alternatively, you can do this in a large bowl by hand), add the lukewarm milk. Mix in the active dry yeast and allow to stand and activate, about 8 minutes, until foamy and alive! 

To a medium bowl, whisk together the flour, sugar and salt. To the bowl with the yeast mixture, add the beaten eggs and vanilla extract; then all at once, add the flour mixture. Attach the dough hook to your mixer and mix on low until the dough starts to become cohesive. With the mixer running on low, slowly add the cubes of butter.&nbsp;

Knead on medium speed for about 5 minutes. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 10 to 15 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky. Remove the dough from the hook and the bowl and form it into a ball.&nbsp;

Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it). Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight.&nbsp;

To Make the Dough:

To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter, cinnamon, brown sugar, white sugar, vanilla and salt. Mix and mash until the filling is completely smooth.&nbsp;

*If you’re looking to save yourself a step in the morning, you can make this filling let it sit on the counter overnight so it stays softened. 

To Make the Filling:

The following morning (or after the 2-hour mark), remove the dough from the fridge. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“ x 22“ If it’s not a perfect rectangle, then that’s totally ok.&nbsp;

Add the filling to the dough and spread into a thin layer, using a butter knife or offset spatula. I smeared the filling pretty close to the edges. Starting from the edge furthest from you, roll the dough towards you, horizontally, into a firm log.&nbsp;

Slice the dough into two and transfer and carefully transfer them to a cutting board. Place them in the freezer to chill for 10 minutes. I find that slicing cold dough is WAY easier.&nbsp;

Remove from the freezer and slice the rolls into 1 1/2-inch rolls, about 12-16 rolls, trimming the ends off.&nbsp;

Transfer to a greased 9 x 13 baking sheet (or something comparable). Cover with a kitchen towel and allow to rise for an additional 45 minutes, or until doubled in size. *If you&#039;re house is particularly cold, it may take longer for the rolls to rise. I like to place my cinnamon rolls by the oven because it&#039;s usually warmer in that part of my house.

Preheat the oven to 350 degrees F. Bake for 18 to 20 minutes.&nbsp;

To Assemble the Cinnamon Rolls:

To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth. Add the sugars, vanilla paste, salt and heavy cream. Beat for about 20 seconds.&nbsp;

To Make the Cream Cheese Icing:

When the cinnamon rolls come out of the oven, pour the icing over the cinnamon rolls and smother them with icing. *See below for instructions on assembling the rolls and then allowing them to rise overnight in the fridge.

To Serve:

This Muesli Recipe couldn't be easier! A combination of nuts, seeds, and oats, this is a perfectly healthy and filling breakfast.

Easy Muesli Recipe 

Rolled Oats*

Unsweetened Coconut Flakes

Almonds

Pumpkin Seeds

Chia Seeds

Cacao Nibs

tsp Salt

Dry Muesli Mix

Non-Dairy Milk

Non-Dairy Yogurt

Add-Ins:

Preheat the oven to 350F. Spread the Oats evenly across a Baking Tray and bake on the top rack of the oven for 10-12 minutes, until golden and fragrant.

Next, remove the Oats from the oven and add to a large bowl. Pour in the remaining ingredients and stir well.

Finally, transfer the dry Muesli mix to a large jar or container, and store sealed at room temperature for up to one month.

For the Dry Muesli Mix:

Combine all ingredients in a glass jar or tupperware container and stir well; refridgerate for at least 3 hours, preferrably overnight.

Top as desired and serve chilled. If you make this recipe ahead of time, it will last for 5-7 days in the fridge.

For a Single Serving of Soaked Muesli:

I added a tsp of cinnamon to the oats before I toasted them, and it turned out delicous (plus, the kitchen smelled amazing).

i tryed my mum and dad were in a shock that i did all by my self because i have never ever made anything out of food

A make-ahead breakfast casserole that serves a crowd and is a crowd-PLEASER.

Overnight Orange Roll Casserole

(1/2 stick) butter, melted

refrigerated orange rolls, cut into quarters

heavy whipping cream

orange

orange zest

orange juice

butter, melted

When ready to bake, preheat oven to 375°F.

Pour the 1/4 cup melted butter into a 9x13-inch baking dish. Swirl to coat the bottom of the baking dish.

Arrange orange roll quarters in baking dish. Set aside.

In a medium bowl, whisk together eggs, heavy cream, brown sugar, vanilla extract, and the zest and juice from an orange.

If making ahead, cover dish with foil and chill until ready to bake, up to overnight.

When ready to bake, uncover, and bake until rolls are cooked through but still soft in the center, 30-35 minutes.

Remove from oven and let cool 10 minutes.

In a bowl, whisk together the powdered sugar, vanilla, orange zest, and orange juice, starting with 3 tablespoons.

Whisk in melted butter. If a thinner consistency is needed, add a little more orange juice. For a thicker consistency, add more powdered sugar.

Pour icing over casserole, then serve, and enjoy!

Note: To simplify this recipe, you can use the icing that comes in the roll package instead of making your own.

This versatile Chia Seed Pudding recipe is the only one you need! It&#x27;s a nutritious, deliciously satisfying breakfast you can whip up the night before, or even several days ahead. Make it exactly as written, or use the fun suggestions in our post above to customize it with delicious variations your whole family will love!

•  Make Ahead  •  Vegetarian (with Vegan options)  •  Gluten Free  •

Easy Chia Seed Pudding Recipe

unsweetened coconut milk

chia seeds

maple syrup

sugar (see note)

vanilla

Mix all ingredients in a medium bowl with...

Mix all ingredients in a medium bowl with a spoon or whisk, stirring thoroughly to combine.

Set aside briefly and stir or whisk again...

Set aside briefly and stir or whisk again after about 10-15 minutes to break up any clumps of chia seeds.

Cover with plastic wrap and refrigerate at least...

Cover with plastic wrap and refrigerate at least an hour or two, or overnight. (The pudding will be soft-set after about 1 hour. But, if possible, we recommend waiting at least 2 hours before eating, until the pudding is creamier and more fully set.)

Serve with mix-ins and toppings, if desired (such...

Serve with mix-ins and toppings, if desired (such as granola, nuts, jelly, and fruit – see post for full list of ideas).

https://mediavine-res.cloudinary.com/video/upload/qxhuvgscmzxynjb1njyp.mp4

Overnight Chia Seed Pudding is a make-ahead, meal-prep dream! It’s so delicious and really nutritious - a satisfying breakfast you can make the night before, or even several days ahead. This super-versatile Chia Seed Pudding recipe is the only one you need - use our tips to vary it in lots of ways, to suit your mood and your tastes!

Top 7 overnight breakfast recipes from across the web

The most viewed overnight breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mason Jar Overnight Oats {Meal Prep...

Overnight Oats 10 Ways

Sausage, Egg and Biscuit Breakfast ...

Overnight Cinnamon Rolls Recipe

Easy Muesli Recipe

Overnight Orange Roll Casserole

Easy Chia Seed Pudding Recipe

Top 7 overnight breakfast recipes from across the web

The most viewed overnight breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mason Jar Overnight Oats {Meal Prep...

Overnight Oats 10 Ways

Sausage, Egg and Biscuit Breakfast ...

Overnight Cinnamon Rolls Recipe

Easy Muesli Recipe

Overnight Orange Roll Casserole

Easy Chia Seed Pudding Recipe

The most viewed overnight breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine