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Ingredients
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Overnight Oats Jars (Makes 4 jars)
Egg-Muffin Cups (Makes 12)
Turkey & Avocado Wraps (Makes 4 wraps)
Snack Pack (Optional additions)
Method
Overnight Oats Jars (Makes 4 jars)
- 1
Mix base
In a large bowl, combine 2 cups rolled oats, 2 cups milk, 1 cup Greek yogurt, 2 tablespoons chia seeds, 2 tablespoons honey or maple syrup and 1 teaspoon vanilla extract. Stir until evenly combined.
- 2
Portion into jars
Divide the oat mixture evenly among 4 airtight jars or containers (about 1 cup mixture each). Leave a little headspace for toppings.
- 3
- 4
Chill
Cover jars and refrigerate at least 6 hours or overnight. They keep well refrigerated up to 4 days—grab and go when ready.
Egg-Muffin Cups (Makes 12)
- 5
Preheat and prepare pan
Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with 1 tablespoon olive oil or nonstick spray.
- 6
Combine filling
In a large bowl, whisk 10 eggs with 1/4 cup milk, 1 teaspoon salt and 1/2 teaspoon black pepper until blended. Stir in 1 cup shredded cheddar, 3/4 cup cooked bacon or diced ham (if using), 1/2 cup diced bell pepper, and 3/4 cup chopped spinach until distributed evenly.
- 7
Fill cups
Divide the egg mixture evenly among the 12 muffin cups (about 3/4 cup per cup). Fill no more than two-thirds full to allow rising.
- 8
Bake
Bake 18–22 minutes, or until the centers are set and edges are lightly golden. Test by inserting a toothpick—if it comes out clean, they are done.
- 9
Cool and store
Let the muffins cool 10 minutes in the pan, then transfer to a wire rack. Store cooled muffins in an airtight container in the refrigerator up to 5 days or freeze for up to 2 months. Reheat in microwave 30–60 seconds from chilled or 1–2 minutes from frozen.
Turkey & Avocado Wraps (Makes 4 wraps)
- 10
Prepare avocado spread
Halve and pit 2 avocados and scoop flesh into a bowl. Mash with a fork and stir in 1 teaspoon lemon juice, 1/4 cup mayonnaise or Greek yogurt, 1/2 teaspoon salt and 1/4 teaspoon black pepper until slightly chunky and spreadable.
- 11
- 12
Roll and secure
Tightly roll each tortilla, folding in the sides as you go to form a compact wrap. If packing for later, wrap each tightly in plastic wrap or parchment and refrigerate up to 2 days. For extra security, slice in half on the bias and secure with a toothpick (remove before eating).
Snack Pack (Optional additions)
- 13
- 14