Three Make Ahead Breakfasts

Tell me I'm not the only one who struggles to eat breakfast everyday!? I find that as soon as I wake up I hit the ground running, grab my coffee and go which really isn't the healthiest habit to get into. So, with that in mind I've been quite consciously trying to make sure that I start my day with a healthy breakfast in addition to my jumbo coffee. I love 'make ahead breakfasts' for so many reasons... I always prefer to meal prep ahead rather than cook every meal plus, it's great to make meals ahead and know that you always have something yummy and healthy to reach for. 

Today with The Brick, I thought I'd share three of my go to make ahead breakfast recipes that are healthy, simple and filling so you won't find yourself getting hangry before noon! 

Now I'm no stranger to make ahead breakfasts, in fact you might remember these healthy no bake energy bars, my quinoa breakfast bake, my favourite make ahead breakfast casserole and this yummy chocolate espresso chia seed pudding (hellooo digging through the archives on this one! haha); but today I thought I'd share a few other options that aren't your average overnight oats or make ahead egg cups. 

The first make ahead recipe is definitely my favourite - these cookies are filled with all kinds of amazing ingredients, they're healthy, yummy, customizable to your own taste and they're great for taking on the go....

Healthy Breakfast Cookie

(Just try to tell me I didn't have you at 'cookie'!) These cookies are great to make on a Sunday to last you through the week. This recipe makes about 8 so double the batch if you want them to go farther or if you plan on sharing but they're so simple and quick to whip up and then you just bake them in the oven and they're good to keep fresh in the fridge or freezer to take on the go!

Confession time: I eat these cookies throughout the day. They're my breakfast, snack and sometimes even lunch too haha!

Here's What You Need.... (but let's be honest, as with all of my recipes, these do not have to be made to a tee this way, get creative and bring in ingredients you love!)

  • 1 cup old fashioned oats

  • 1/2 cup quick  oats

  • 1/2 cup shredded coconut (I use unsweetened but if you like things a bit more sweet, use sweetened!)

  • 1/2 cup whole wheat flour

  • 1/3 cup dried cranberries

  • 1/4 cup pumpkin seeds

  • 1/4 cup sunflower seeds

  • 1/4 cup dark chocolate chips

  • 2 TBSP chia seeds

  • 2 eggs

  • 1/3 cup honey or maple syrup (use up to 1/2 cup if you like things on the sweeter side!)

  • 1/4 cup virgin coconut oil , melted

  • 1 tablespoon vanilla extract


  1. Preheat oven to 350 F 

  2. Cover a cookie rack with parchment paper. Set aside

  3. In a large mixing bowl combine all the dry ingredients then add the eggs, honey, coconut oil and vanilla

  4. Combine until it forms a sticky batter

  5. Shape the mixture into 8 equal sized balls 

  6. Place them on the cookie rack and press them with our hand to flatten them 

  7. Bake for 15-20 minutes when the sides turn a crispy golden brown

  8. Enjoy! These are delicious!! 


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Next up, not too dissimilar to the breakfast cookie is a breakfast oatmeal bake. Think less cookie like and more cake like but dense, filling and satisfying with just the right amount of sweetness, I've been eating this recipe all week

Baked Carrot Cinnamon Oatmeal

This breakfast is a great one to warm up and eat in a bowl drizzled with extra honey and cinnamon or you can keep it cold and take it on the go and eat it more like a loaf (which I've definitely done on the go in my car, no judging! haha).  This recipe makes 6 servings so it's perfect to last you through the week!


  • 2 1/2 cup rolled oats

  • 1 tsp baking powder

  • 2 tsp cinnamon

  • 1 tsp ground ginger

  • Pinch salt

  • 1 1/2 cups grated carrot

  • 1 tbsp vanilla extract

  • 1/2 cup honey or maple syrup

  • 1 cup of milk (I used almond but you can use regular also!)

  • 1 egg


  1. Preheat oven to 350 F 

  2. Spray an 8x8 square pan 

  3. In separate bowls combine all of the wet ingredients and all of the dry ingredients

  4. Mix together the wet ingredients and pour into the bowl of dry ingredients and stir until mixed evenly

  5. Pour ingredients into baking dish and bake for 35-40 minutes 

  6. Enjoy!


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DETAILS: ABOVE: Oven || BELOW: Refrigerator // Counter Stools

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Make Ahead Smoothie Packs

Lastly, I couldn't share a make ahead breakfast post without talking about my make ahead smoothie packs. I've spoken before about how smoothies are my usual go-to for breakfasts because there's kind of no right or wrong when it comes to finding the combinations you like best! What's especially great about smoothies is they're so easy to prep ahead of time. These smoothie bags are a great way to prep ahead to make sure you can get in your protein and vitamins even if you find yourself in a morning rush!



  • 1/2 bananna 

  • 3/4 cup frozen fruit of choice (I love pineapple and mango!)

  • handful of spinach

  • 1 tbsp collagen powder

  • 1 scoop protein powder

  • 1/2 cup - 1 cup of liquid of choice (coconut water and almond milk are my go-to's!)


  1. the first step is to prep the bananas (This step isn't necessary but avoids clumping and makes the whole process easier*): Slice your bananas and place them on a tray then let them freeze in the freezer for a few hour. This way, when you add them to the ziploc with everything else they'll be less likely to all stick together in a frozen clump!

  2. Place your frozen bananas and frozen fruit in a plastic ziploc bag then add the spinach, collagen powder and protein powder

  3. repeat until you have as many smoothie packs prepped as you like then place the ziploc bags in the freezer

  4. when you want to make your smoothie, empty the contents of the ziploc bag into your blender, add about 1/2 cup - 1 cup of the liquid of your choice

  5. blend + Enjoy!

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When it comes to breakfast are you a make ahead or make at the time kind of person? What are some of your go to breakfast meals? Let me know in the comments below, I'm always looking to try new recipes!

Photos by Edmonton Photographer Tracey Jazmin

This post was made in partnership with The Brick. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that support this blog, without them I wouldn't be able to do what I love!