2 cups Rolled Oats
1 tsp Baking Powder
1.5 tsp Cinnamon
2 cups Milk of choice
1 large Egg, beaten
2 medium Apples, cored and chopped
2 tbsp Maple Syrup or Honey

1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
2. In a large bowl, mix together the dry rolled oats, baking powder, and cinnamon.
3. In a separate bowl, whisk together the milk, beaten egg, and maple syrup. 4. Stir the chopped apples directly into the dry oat mixture, then pour the wet ingredients over the top. Stir gently until all the oats are thoroughly moistened.
5. Pour the mixture into the baking dish and bake for 30–35 minutes until the top is golden-brown and the center is set. Serve warm.

Slice any leftovers into individual portions, wrap them in foil, and store them in the freezer. Reheat in the microwave for 1 minute for an instant hot breakfast.

2 cups Leftover Cooked Oatmeal
1 large Egg
1/4 cup Milk
1/2 cup Raisins or 1 mashed Banana
1/2 tsp Baking Powder

1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
2. In a bowl, whisk the egg, milk, and baking powder together. Stir in the leftover cooked oatmeal and raisins (or mashed banana) until well combined.
3. Pour the mixture into the baking dish and smooth the top.
4. Bake for 25–30 minutes until the center is firm and the edges are golden. Let cool, then cut into squares.

These squares are perfect for grab-and-go breakfasts or healthy snacks for kids. They can be stored in the fridge for up to 5 days.

1 can (15 oz) Black-Eyed Peas, drained and rinsed
1 cup Frozen Sweet Corn
1 cup Frozen Okra, sliced into rounds
1/2 Bell Pepper, diced
1/2 medium Onion, diced
1 tbsp Olive Oil or Vegetable Oil
1 tsp Smoked Paprika, salt, and pepper

1. Heat the oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 4 minutes until they begin to soften.
2. Add the frozen sliced okra and sweet corn to the skillet. Cook for 5 minutes, stirring occasionally, until the okra is tender and no longer sticky.
3. Stir in the drained black-eyed peas.
4. Season with smoked paprika, salt, and pepper. Cook for another 3–4 minutes until everything is thoroughly heated through. Serve warm.

This makes a fantastic, incredibly cheap "breakfast-for-dinner" meal that is packed with protein and fiber.

2 large Sweet Potatoes
2 cups Leftover Three-Bean Chili
1/2 cup Shredded Cheddar Cheese

1. Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and poke them several times with a fork.
2. Place them directly on the oven rack (or a baking sheet) and bake for 45–50 minutes, or until they are tender when pierced with a knife.
3. Carefully slice the baked sweet potatoes down the center and gently mash the inside flesh with a fork.
4. Warm up the leftover chili on the stove or in the microwave, then spoon it generously into the center of each sweet potato. Top with shredded cheese while hot so it melts.

Serve these alongside any bean soup or chili. They act as a fantastic, gluten-free, and incredibly cheap alternative to traditional cornbread.

Leftover Tuna Salad
4 slices of Bread
2 slices of Cheddar or American Cheese
1 tbsp Butter

1. Butter one side of each slice of bread.
2. Place two slices of bread, buttered-side down, in a skillet over medium heat.
3. Divide the leftover tuna salad evenly onto the two slices. Place a slice of cheese on top of the tuna.
4. Place the remaining slices of bread on top, buttered-side up.
5. Fry for 3–4 minutes per side, flipping carefully, until the bread is golden-brown and crispy, and the cheese inside is melted and gooey.

This smoothie is incredibly filling and acts as a perfect quick breakfast or a sweet, healthy afternoon treat.

1 cup Dry Brown Lentils, rinsed
1 cup Long-Grain White Rice
1 cup Elbow or Ditalini Macaroni
1 large Onion, sliced into thin rings
1 can (15 oz) Tomato Sauce
2 cloves Garlic, minced
1 tbsp Vinegar
1 tsp Cumin and 1/2 tsp Coriander
1 can (15 oz) Chickpeas, drained
3 tbsp Vegetable Oil

1. The Lentils & Rice: Boil lentils in 3 cups of water for 15 minutes. Add rice, salt, and another cup of water. Cover, reduce heat to low, and cook for 15–18 minutes until tender.
2. The Pasta: Boil macaroni in salted water until tender. Drain.
3. The Crispy Onions: Heat 2 tbsp oil in a skillet over medium-high heat. Fry onion rings for 10–12 minutes until dark golden-brown and crispy. Remove and drain.
4. The Sauce: In the same skillet with leftover onion oil, sauté garlic for 1 minute. Add tomato sauce, cumin, coriander, vinegar, and 1/4 cup water. Simmer on low for 10 minutes.
5. Assemble: Layer lentils and rice first, then macaroni. Pour the tomato sauce over top, scatter the drained chickpeas, and finish with a heap of crispy onions.

Any leftover bean mixture can be stored in the fridge and used as a savory spread for sandwiches or wraps at lunch.

1 cup Fine Yellow Cornmeal
3 cups Water
1 cup Milk of choice
2 tbsp Sugar
1/2 tsp Cinnamon or Nutmeg
1 tbsp Butter
1/2 tsp Vanilla Extract

1. In a medium pot, whisk together the water, milk, cornmeal, sugar, and spices while cold.
2. Place the pot over medium heat and bring to a gentle boil, stirring constantly.
3. Once it boils and thickens, reduce heat to low. Cover and simmer for 10–12 minutes, stirring occasionally.
4. Stir in the butter and vanilla extract. Serve hot in bowls.

Pour any leftover hot porridge into a greased loaf pan and let it cool in the fridge overnight. Slice it into squares and pan-fry them in a little butter until crispy.

2 cups Cooked Quinoa
1 cup Milk of choice
2 tbsp Peanut Butter
1 large Banana, sliced
1/2 tsp Cinnamon
1 tbsp Sugar, Honey, or Maple Syrup

1. In a small saucepan, combine the leftover cooked quinoa and milk. Heat over medium heat, stirring occasionally, until the quinoa is warm and has absorbed most of the milk (about 5 minutes).
2. Stir in the peanut butter, cinnamon, and sugar/honey until smooth and creamy.
3. Spoon the warm porridge into bowls, top with the sliced banana, and sprinkle with an extra pinch of cinnamon if desired.

If you have bananas that are getting too soft or brown, peel them, chop them up, and freeze them in a bag. They will be perfect for a creamy smoothie at the end of the month.

4 large Eggs
1 can (14.5 oz) Diced Tomatoes
1/2 medium Onion, diced
1/2 Bell Pepper, diced
1 clove Garlic, minced
1 tsp Cumin and 1 tsp Paprika
1 tbsp Vegetable Oil
Sliced bread for serving

1. Heat oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic for 5 minutes until soft.
2. Stir in cumin and paprika, cooking for 1 minute.
3. Pour in the canned diced tomatoes. Simmer uncovered for 10 minutes until the sauce thickens slightly. Season with salt and pepper.
4. Use a spoon to make 4 small wells in the sauce. Crack an egg gently into each well.
5. Cover and cook on low heat for 5–8 minutes until egg whites are set but yolks are still soft.
6. Serve hot directly from the skillet with toasted bread.

This is a beautiful, highly nutritious breakfast that can also double as a quick, satisfying weeknight dinner.

1 cup Rolled Oats
2 cups Water or Milk
1 medium Apple, cored and chopped
1 tsp Cinnamon
1 tbsp Sugar or Maple Syrup

1. In a small saucepan, combine the oats, water (or milk), and chopped apples.
2. Bring to a gentle boil over medium heat, then reduce heat to low.
3. Cook for 5–7 minutes, stirring occasionally, until the oats are thick and creamy and the apples are slightly softened.
4. Stir in the cinnamon and sugar before serving.

Double this recipe today! Pour the extra cooked oatmeal into a greased baking dish and let it cool. Tomorrow, you will bake it into portable breakfast squares.