One of my go-to weekday breakfasts requires a bit of Sunday prep, but it’s well worth the time I save on busy mornings. I boil half a cup of steel-cut oats (Flahavan’s are the best I’ve ever had—so chewy) in two cups of water with a splash of vanilla extract, a smaller splash of almond extract, a few dashes of cinnamon, and a pinch of salt for 40 minutes, stirring occasionally. When there are about 10 minutes left on the timer, I throw in chunks of fresh apple (or sometimes peach, depending on the season). Once the 40 minutes are up, I turn off the stove, put a lid on the pot, and leave it on the burner for half an hour or so. That way, the fruit can steam and get softer, like it does when you bake a pie. (Sometimes I forgo this apple—or peach—step, though, and just add berries on top when it’s time to eat.)
Then, I refrigerate the whole thing and when I’m ready to dig in, I scoop a third of what I made into a bowl, add some yogurt (vanilla Kite Hill Greek Style forever), toasted nuts or granola (homemade, when I have my shit together), and sometimes apple butter or this incredible date-sweetened tahini, and voila!
My bowl has so many satisfying flavors and textures: creamy, chewy, crunchy, cold, nutty, sweet, tart. It’s also not too much oatmeal and not too much yogurt and it keeps me full for hours. (A full serving of just oats doesn’t have the same effect, and I think the slightly smaller portion and addition of protein-rich yogurt does the trick.) Yum—just yum. —Cathryne Keller, associate wellness director
9. Tropical Green Smoothie
After years of breakfast trial and error, I have developed a tropical green smoothie that’s delicious, filling, fast, and portable. Plus, it’s loaded with protein, fiber, and vitamins. Best of all, it doesn’t require much prep aside from keeping the freezer stocked. I buy all of the fruit in the frozen aisle, except the bananas, which I peel, cut, and freeze myself once they turn bright yellow (but before they get speckled with brown).