Healthy Make-Ahead Breakfast Recipes: Berry Oatmeal Bake, Sausage Corn Muffins

Oct 1 2015

Waking up to a breakfast that's already made ROCKS. But rather than count on family members or breakfast gnomes to do the task, make these easy recipes ahead of time!

Hungry Girl's Blueberry Strawberry Oatmeal Bake Recipe

Print Blueberry Strawberry Oatmeal Bake Print

1/6th of recipe (1/6th of bake with about 1/4 cup topping): 248 calories, 4.5g total fat (0.5g sat. fat), 336mg sodium, 39.5g carbs, 7g fiber, 8.5g sugars, 13g protein

Life-changing recipe here! This fruity oatmeal casserole is as filling as it is delicious. It's a must-make... er, must-bake. And it's HG Lisa's new favorite breakfast!

Prep: 15 minutes
Cook: 35 minutes


3 cups old-fashioned oats

1 1/2 tbsp. chia seeds

2 tsp. baking powder

1/4 tsp. salt

5 packets no-calorie sweetener (like Truvia)

1 1/2 tsp. cinnamon

1 1/2 cups unsweetened vanilla almond milk

1/2 cup unsweetened applesauce

1/2 cup egg whites or fat-free liquid egg substitute

2 tsp. vanilla extract

1 cup blueberries

1 cup sliced strawberries

1 cup fat-free plain Greek yogurt


Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.

In a large bowl, combine oats, chia seeds, baking powder, salt, 4 sweetener packets, and 1 tsp. cinnamon. Mix well.

In a medium-large bowl, combine almond milk, applesauce, egg whites/substitute, and 1 1/2 tsp. vanilla extract. Mix until uniform.

Add mixture in the medium-large bowl to the large bowl. Stir until uniform.

Gently fold in 1/2 cup each blueberries and strawberries.

Transfer the mixture to the baking pan, and smooth out the surface.

Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.

Meanwhile, in a medium bowl, combine yogurt with remaining 1 sweetener packet, 1/2 tsp. cinnamon, and 1/2 tsp. vanilla extract. Mix well. Fold in remaining 1/2 cup each blueberries and strawberries. Cover and refrigerate.

Just before serving, top each piece of the oatmeal bake with 1/6th of the yogurt mixture, about 1/4 cup.


Hungry Girl's Pancake & Sausage Muffins Recipe

Print Pancake & Sausage Muffins Print

1/12th of recipe (1 muffin): 127 calories, 2g total fat (0.5g sat. fat), 352mg sodium, 23.5g carbs, 1.5g fiber, 2g sugars, 6g protein

The flavor of a sit-down breakfast with grab-n-go portability? These muffins are savory-sweet perfection!

Prep: 15 minutes
Cook: 30 minutes


4 frozen meatless or turkey sausage patties with about 80 calories (like the kind by MorningStar Farms or Jimmy Dean)

1 cup yellow cornmeal

1 cup all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)

1/2 tsp. salt

1 tbsp. light whipped butter or light buttery spread (like I Can't Believe It's Not Butter! Light or Brummel & Brown)

1 cup low-fat buttermilk

1/2 cup unsweetened applesauce

1/2 cup egg whites or fat-free liquid egg substitute

1 tbsp. maple extract


Preheat oven to 375 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.

Prepare sausage patties in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact temperature and cook time.) Once cool enough to handle, crumble or chop.

In a large bowl, combine cornmeal, flour, baking powder, baking soda, sweetener, and salt.

In a medium-large microwave-safe bowl, microwave butter for 20 seconds, or until melted. Add buttermilk, applesauce, egg whites/substitute, and maple extract. Whisk until uniform.

Transfer contents of the medium-large bowl to the large bowl, and stir well. Add crumbled sausage, and mix until uniform.

Evenly distribute batter among the cups of the muffin pan, and smooth out the tops. (Cups will be full.)

Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.


HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.

Chew on this:

Happy World Vegetarian Day, October 1st! Chow down on these amazing meatless meals...

Everyone could use healthy bake-ahead breakfasts... Click "Send to a Friend" now to share these recipes!


We may receive affiliate compensation from some of these links. Prices and availability are subject to change.

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.

*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark.

Questions on the WW Points® values listed? Click here.

Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.