When I am burnt out of muffins as our make-ahead breakfasts, this oatmeal is great. First off, you can absolutely prep it the night before and bake it in the morning so it’s warm and fresh. Or, it can be reheated with a splash of milk.

The idea is originally from 101 Cookbooks where she uses old fashioned oats. I have some steel-cut to get through, but a blend of both like we’ve done in the past would be ideal if both are on hand and you love texture as much as I do! If you do not do egg, I’ve tried it with a small, overripe, smashed banana and that helps it hold some shape. Just know the bake will be looser.