7 Healthy Breakfasts You Can Make The Night Before

Each of these satisfying cups from our friends at Runner's World is like your favorite trail mix, baked into one delectable treat. Nuts, seeds, and a good dose of coconut oil deliver beneficial fats, while an insoluble fiber known as beta glucan in oats has been shown to help boost immunity and possibly improve exercise endurance. Bake these at night or on the weekend to have on hand all week long. (Hit the reset button—and burn fat like crazy with The Body Clock Diet!)

2 cups quick-cook oats
1/2 cup chopped walnuts
1/3 cup pumpkin seeds
1/2 cup dried blueberries
1/2 cup chopped dried apricots
1 tsp cinnamon
1/4 tsp salt
2 eggs
1/2 cup honey
1/4 cup melted coconut oil
Grated peel of 2 oranges

1. Mix together the oats, walnuts, pumpkin seeds, dried fruit, cinnamon, and salt. 
2. In a separate bowl whisk together eggs, honey, melted coconut oil, and grated orange peel. Stir into the oat mixture. 
3. Pack into 12 greased muffin cups. Bake at 350 degrees for 20 minutes. 

Makes 12 servings. 

Salads and oats aren't the only meals you can pack into a jar. This Mexican scramble from Runner's World is just as tasty and totally tote-able, plus it's extra hearty thanks to the protein, fiber, and healthy fat trifecta of beans, eggs, and avocado. Translation: You'll be satisfied well into the lunch hour. You can prep the avocado sauce the night before, and then add the scrambled eggs and the rest of the ingredients in the morning. 

3 eggs
1 cup salsa verde
1/2 avocado
1 chopped garlic clove
Juice of 1/2 lime
1/2 cup canned pinto beans
1/2 sliced scallion
2 Tbsp cilantro
1/2 cup crumbled baked tortilla chips

1. Scramble eggs in skillet. 
2. Blend together salsa verde, avocado, chopped garlic clove, and lime juice. 
3. Divide avocado sauce between 2 wide-mouthed jars. Layer in pinto beans, half of the scrambled eggs, scallion, cilantro, and crumbled tortilla chips in each jar. Seal and chill. 

Makes 2 servings. 

Related: 5 Foods with More Protein Than an Egg

Dessert for breakfast? Count us in. This recipe from Runner's World takes your batter up a notch by using fiber-filled whole-grain oat flour—among their other wondrous properties, oats may improve insulin sensitivity, according to a 2006 study, meaning you won't have sudden blood-sugar-drop-induced hunger attacks. Either prep the batter the night before and make the waffles in the morning, or cook a whole batch ahead of time and freeze them to have ready for a quick, on-the-go breakfast. 

1 1/4 cups oat flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ginger powder
1/4 tsp salt
1 egg
2/3 cup milk
1/2 cup plain yogurt
3 Tbsp maple syrup
1 chopped large apple
1/3 cup sliced pecans

1. Stir together oat flour, baking powder, cinnamon, ginger, and salt. 
2. In separate bowl whisk together egg, milk, yogurt, and maple syrup. Stir into flour mixture. Fold in chopped apple and sliced pecans. Cook 1/3 cup batter in a waffle maker. Cut into quarters. 

Makes 2 servings. 

These make-ahead caffeinated smoothie bases from Runner's World give a whole new meaning to the term "cold brew." Just add to the blender with some almond milk for a supremely satisfying sip full of potassium and fiber with zero added sugars.

1 cup dried figs
2 cups hot brewed coffee
1 cup plain Greek yogurt
2 bananas
1/4 cup almond butter
1/4 cup cocoa powder
1/2 tsp cardamom
2 tsp vanilla
6 cups almond milk

1. Soak dried figs in hot brewed coffee for 30 minutes. Blend with Greek yogurt, bananas, almond butter, cocoa powder, cardamom, and vanilla until smooth. 
2. Pour into 12 muffin cups and freeze until solid. Blend 1 cup almond milk with 2 smoothie cups for each smoothie. 

Makes 6 smoothies. 

Related: 8 Signs You're Not Getting Enough Potassium

If you haven't yet tried the phenomenon that is chia-seed pudding, this candy-flavored concoction is a great starting place. Despite its sweet-sounding name, it's got more antioxidants than sugar, and will help start your day off well-hydrated, thanks to the electrolytes in coconut.

3 cups coconut milk
1/2 cup chia seeds
1/3 cup shredded coconut
1/4 cup cocoa powder
1/4 cup Justin's® Classic Almond Butter
1 tablespoon honey
1/2 teaspoon almond extract
Toppings (optional): yogurt, coconut flakes, dark chocolate chunks

1. In a blender, add milk, chia, coconut, cocoa powder, almond butter, honey, and almond extract. Blend until fully combined. Refrigerate at least one hour to thicken.
2. Divide pudding among four bowls and top with a dollop of yogurt and sprinkle with coconut and chocolate chunks. 

Makes 4 servings. 

Change up your go-to overnight oats recipe by adding tart cherries, like in this version from Rodale Wellness. The pigments in the fruit may help reduce stroke risk, according to a 2013 animal study conducted by researchers from the University of Michigan Health System.

1/3 cup steel-cut oats
1/2 cup unsweetened almond milk
1 tsp ground cloves
2 tsp honey
2 Tbsp chopped dried tart cherries

1. Soak oats in almond milk in the fridge overnight. In the morning, stir in remaining ingredients. 

Makes 1 serving.

Related: 7 Foods I Prep Each Week to Make Sure I Eat as Healthy as Possible

Salad for breakfast? Yeah, you read that right. Lighten up the traditional bagel with lox by putting sliced smoked salmon on a bed of greens and veggies, and drizzle with a creamy dressing. You can prep the salad the night before and add the dressing in the morning for an easy breakfast.

3 Tbsp Greek yogurt
1/4 cup plus 2 Tbsp feta cheese
1/4 cup low-fat milk
5 cups spring salad mix
1 cucumber, peeled, seeded, and thinly sliced
3 oz. smoked salmon, cut into 1/2-inch ribbons
1/2 cup broccoli sprouts
2 tsp capers
1/2 oz bagel chips
Red onion slices
Sesame and poppy seeds
Pepper, to taste

1. In a blender or food processor, combine Greek yogurt, feta cheese, milk, and pepper. Process until smooth.
2. In a bowl, toss together the spring mix, sliced cucumber, smoked salmon, and broccoli sprouts. 
3. Drizzle with dressing, and garnish with a few red onion slices, 1 tsp each sesame and poppy seeds, 2 tsp capers, and bagel chips.

Makes 1 serving.