Busy or not, there’s no better feeling than waking up to a ready-to-eat hot breakfast. The oats, fruit and spices in this homey meal bake together overnight. —Valerie Sauber, Adelanto, California
Yes, you can always use instant. But food editor Margo True swears by steel-cut: "I love it because it has a chewier texture than instant or ordinary rolled oats and a deep, nutty flavor." It also freezes well (add the fruit after defrosting), so make a big batch on the weekend.
Creamy paleo coleslaw with healthier ingredients than typical coleslaw. This recipe is Whole30 and Paleo approved and super quick with a great trick - spiralizing the cabbage!
This is my favorite breakfast during peach season! It's sweet and comforting, and so easy because it can be made the night before and just popped in the oven in the morning. This recipe is from the Churchtown Inn in Churchtown, PA, although I modified it slightly. If you use soy milk and a dairy-free margarine, it's dairy-free!
This delicious and healthy version of baked oatmeal can either have mashed bananas or apple sauce which naturally sweeten it. It has the consistency of a giant soft chewy oatmeal cookie bar!
I love omelets but hate making them one at a time because I am at the stove while everyone is eating breakfast, then I end up eating after everyone is done. This solves that.
