What's a good make-ahead breakfast I can prep on Sunday for the whole week?

A reliable, nutrient-dense option is Baked Oatmeal. It is easy to prepare in a large batch, holds up well in the fridge for five days, and can be eaten cold, at room temperature, or quickly reheated.

Here is a straightforward way to make it:

Ingredients

• Base: 3 cups rolled oats (not instant), 1 tsp baking powder, a pinch of salt.
• Liquid: 2 eggs (or flax eggs for a vegan version), 1 ½ cups milk of your choice, ¼ cup melted butter or coconut oil.
• Sweetener & Flavor: ⅓ cup maple syrup or honey, 1 tsp vanilla extract, 1 tsp cinnamon.
• Add-ins: 1 ½ cups fruit (like blueberries, diced apples, or sliced bananas) and a handful of nuts or seeds.

Instructions

1. Prep: Preheat your oven to 375°F (190°C) and grease a 9x9 inch baking dish.
2. Mix: Combine the dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients.
3. Combine: Pour the wet mixture into the dry, stirring until just combined. Fold in your fruit and nuts.
4. Bake: Pour the mixture into the dish. Bake for 30–40 minutes, or until the top is golden and the center is set.
5. Storage: Let it cool completely before slicing it into individual portions. Store in an airtight container in the refrigerator.

Why this works

• Efficiency: You spend about 10 minutes of active time on Sunday for five breakfasts.
• Versatility: You can change the fruit or spice profile every week so it doesn't get repetitive.
• Portability: You can easily grab a square in a container to take to work or school.

If you prefer something savory, Egg Muffins—whisked eggs poured into a muffin tin with sautéed spinach, mushrooms, and a sprinkle of cheese, then baked at 350°F (175°C) for about 20 minutes—are a great alternative that follows the same Sunday prep schedule.