Baked Oatmeal, Three Ways

Makes six servings
Prep time: 15 minutes
Cook time: 40 minutes

INGREDIENTS
2 cups rolled oats
1/2 tsp. salt
1/2 tsp. baking powder
2 ½ cups milk of choice, room temperature
3 tbs. ground flaxseeds or ground chia seeds

DIRECTIONS
Preheat the oven to 375 degrees F and lightly oil a 9-x-9-inch pan or 2-quart baking dish.

In a large bowl, mix the oats, salt, baking powder, and spices and flavorings for your chosen flavor. In a medium bowl, combine the milk and flaxseeds; allow the mixture to sit until it thickens, about 10 minutes.

Add the wet ingredients for your chosen flavor to the milk mixture, then pour the wet mixture over the oat mixture. Add the mix-ins and stir until combined. Transfer to the prepared baking pan and sprinkle with toppings.

Bake until bubbling around the edges and set in the middle, about 40 minutes. Let cool on a rack for at least five minutes before serving.

If desired, cool completely and store, tightly covered, in the refrigerator for up to a week.

Stovetop Broccoli Frittata

Makes six servings
Prep time: 10 minutes
Cook time: 20 minutes

INGREDIENTS
2 tbs. avocado oil
1 cup chopped shallots
3 cups chopped broccoli florets
1/2 tsp. dried red-pepper flakes
1 tsp. dried thyme
1/2 tsp. salt
6 large eggs
1/2 cup shredded sharp cheddar cheese or 1 small avocado, diced

DIRECTIONS
In a 10-inch skillet, warm the avocado oil over medium-high heat. Add the shallots and sauté until soft, about three minutes. Add the broccoli and cook until dark green and slightly softened, about two minutes more. Stir in the red-pepper flakes, thyme, and salt.

In a medium bowl, whisk the eggs. Pour the eggs evenly over the vegetables. Don’t stir. Use a spatula to pat the vegetables down into the eggs.

Reduce the heat to medium-low and cover the pan. Let cook undisturbed until the eggs are cooked through and puffed up in the center, about eight to 10 minutes. Remove from heat, then run a spatula around the sides of the pan to loosen the frittata. Sprinkle with the cheese or avocado.

Cut into six pieces and serve, or let cool and refrigerate individual servings.

Sweet Potato and Beet Hash With Sausage

Makes five servings
Prep time: 15 minutes
Cook time: 20 minutes

INGREDIENTS
2 cups peeled, diced sweet potatoes
2 cups diced beets
1 tbs. extra-virgin olive oil
6 oz. link sausage of choice (pork, chicken, or veggie) with casing removed, or ground sausage
3 cups chopped kale leaves, stems chopped and reserved
1/2 large apple, chopped
3/4 tsp. dried sage
1/2 tsp. salt

DIRECTIONS
Place diced vegetables in a steamer basket or colander, and steam over simmering water for about five minutes. Place the steamer in the sink to drain.

In a large sauté pan, warm the olive oil over medium-high heat. Add the sausage and sauté until browned and cooked through, about eight to 10 minutes. Transfer to a plate lined with paper towels; cover loosely with foil or a pan lid to keep warm.

In the same pan, add the steamed vegetable mixture, kale, kale stems, apple, sage, and salt. Cook, stirring frequently, until the vegetables are browned and the kale is softened, about five minutes.

Serve hash with crumbled sausage on top, or let cool and refrigerate individual servings.

Morning Mini-Meals

If you’re truly breakfast-averse or if you intentionally abstain from eating in the morning, consider one of these protein-and-fiber combinations for a light but satisfying fast-breaker. They’re easy to pack and transport to wherever your day takes you.

• Berries (fresh or dried) and almonds
• Apple slices and sunflower seeds
• Baby carrots and a boiled egg
• Pear slices and almond butter
• Banana and peanut butter
• Snap peas and hummus
• Cucumber slices and tahini