Fall Weekday Make Ahead Breakfast Menu with Shopping List

With fall comes schedules, places to be, no time to dawdle like in the easy days of summer. Being on top of your game is key for success. Which is why I’m bringing you this 5 day make ahead breakfast menu with a shopping list!

I am not a morning person. What I mean, is that I just can’t do much in the morning. Wake up early and get an awesome workout in? No problem. Prepare an elaborate breakfast? Nope.

I need most things done the night before; kid’s lunches, clothes picked out, backpacks ready…I’m not sure what it is, but if I am not ready to go first thing, I am a ball of stressed out crazy. So most of the time, we’re talking a simple yogurt or cereal kind of breakfast.

But apparently the patrons of my restaurant are not fully satisfied by my boring morning presentation, (insert eye-roll) and frankly, I’m kind of sick of the negative reviews.

Which is why I’ve been practicing my brekkie game. Today I’m bringing you the ultimate weekday make ahead breakfast menu because a fun, delicious, flavorful breakfast should not always be reserved for weekends! Oh and bonus, I’m including a shopping list. Yep, you love me. I can feel it.

Also, if you’re loving the vegan meal plans and want others, I have a list of all my meal plans in one spot here.

Around here, we love our Silk Almond Milk (if you read my blog you know my Silk obsession). It’s smooth, creamy and has that perfect fall flavor.

For our morning treats, we focus on the unsweetened variety and add our own sweetener when needed. Some of these recipes are sweeter than others, so feel free to up or take down the sweet factor to fit your preference.

But I can tell you all of them are loved by my crew, even the crabby one. In fact, there are weeks that breakfast is for dinner (keep the judgment away, this mama needs a break sometimes). And all of these recipes can be prepped the night before, leaving them ready to go for a fast, smooth and easy morning. SCORE.

Fall Weekday Make Ahead Breakfast Menu

Day 1: Pumpkin Pie Chia Pudding

• 1/4 cup Silk Unsweetened Almond Milk
• 1/2 cup canned pumpkin
• 2 tablespoons chia seeds
• 2-3 tablespoons maple syrup
• 3/4 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla extract
• pinch sea salt
• 1-2 tablespoons chopped pecans
• 1/2-1 teaspoon coconut sugar (optional)
• scoop Silk Vanilla Almond Milk Yogurt as topping (optional)

Combine everything but the pecans and coconut sugar in a mason jar or bowl. Cover and set into the fridge for the next morning. When ready to eat, top with chopped pecans and coconut sugar (if using).

Day 2: Cinnamon Pecan Yogurt Parfaits

• 1 container Silk Vanilla Almond Milk Yogurt
• 1/2 teaspoon cinnamon
• 1/4 cup your favorite granola
• 1/4 cup chopped pecans

Combine the yogurt and cinnamon. In a jar or bowl, put half of the yogurt mixture at the bottom. Top with half of the granola and half of the pecans. Top with the rest of the yogurt mixture. Then finish it off with the other half of the granola and pecans. You can make this the night before or when you are ready to eat it.

Day 3: Make Your Own Fall Cereal Bowl

• 3 tablespoons rolled oats
• 2 tablespoons chopped pecans
• 2 tablespoons slivered almonds
• 2 tablespoons pumpkin seeds
• 2 tablespoons dried cranberries
• 1 tablespoon coconut flakes
• 1 tablespoon chia seeds
• 1 date, chopped
• heaping pinch cinnamon
• pinch ground cloves

Add the ingredients into a mason jar or bowl, you can alter the amounts to suit your preference, just make sure to account for it in the shopping list (this is just a guide). Store covered on the countertop until the morning. Serve in a bowl with Silk Unsweetened Almond Milk; as you allow the oats to soak in the milk, there is no need to cook them.

Day 4: Chai Pear Overnight Oats 

• 1/2 cup chopped pears
• 1/2 cup Silk Unsweetened Almond Milk
• 1 tablespoon maple syrup
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon cardamom
• pinch sea salt
• 3/4 cup rolled oats
• 1/4 cup Silk Unsweetened Almond Milk
• 1 tablespoon chopped walnuts

Place the pears, milk, maple syrup, vanilla extract, spices and salt in a small pot and cook until boiling and the pears are soft. Place in the bottom of a mason jar or bowl.

Add the oats, extra 1/4 cup milk and walnuts to the jar. Cover and shake or mix well until everything is mixed thoroughly. Place in the fridge until morning. You can eat this cold right out of the fridge, or warm in the microwave or over the stove in a small pot.

Note: to skip the cooking step, simply add all ingredients into the jar or bowl and shake or mix well. You may want to add less milk if you do this since some of it evaporates when cooking. It will still taste great just not as sweet and warm since the pears won’t caramelize like they do when you cook them.

Day 5: Apple Pie “Crepes”

• 1 cup chopped apples (peel if preferred)
• 1/4  cup Silk Unsweetened Almond Milk
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 3/4 teaspoon vanilla extract
• pinch sea salt
• tortilla of choice
• 2 tablespoons chopped pecans
• scoop Silk Vanilla Almond Milk Yogurt as topping (optional)

Place the apples, milk, maple syrup, cinnamon, vanilla and salt in a small pot. Cook over medium heat until the apples are cooked through. Warm tortilla slightly to soften if cold, fill with mixture. Put the pecans over apples.

Roll and wrap in foil or plastic wrap. In the morning, unwrap and place on plate. Warm in the microwave or if preferred you could warm in the oven (they will be crispier however). Top with vanilla yogurt (if using).

Print Recipe

5 from 1 vote

Fall Weekday Make Ahead Breakfast Menu with Shopping List

Make your mornings easy with make ahead breakfast! This fall weekday menu will turn your mornings from boring to exciting, and no morning rush!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: healthy breakfast ideas, vegan breakfast

Servings: 4 servings per breakfast recipe

Calories: 129kcal

Author: Sophia DeSantis

Ingredients

Produce:

• 1 medjool date
• 1/2 cup chopped about 1 pears
• 1 cup about 2 apples

Canned goods:

• 1/2 cup canned pumpkin

Non-Dairy:

• 2 1/2 cups Silk Unsweetened Almond Milk
• 2 containers Silk Vanilla Almond Milk Yogurt

Condiments:

• 5 tablespoons maple syrup

Bread/grains:

• 1 tortilla
• 1 cup rolled oats
• 1/4 cup granola

Nuts, Seeds, dried fruit:

• 3 tablespoons chia seeds
• 3/4 cup chopped pecans
• 1 tablespoon chopped walnuts
• 2 tablespoons slivered almonds
• 2 tablespoons pumpkin seeds
• 2 tablespoons dried cranberries
• 1 tablespoon coconut flakes

Baking and Spices:

• 3 pinches sea salt
• 3/4 teaspoon pumpkin pie spice
• 1 tablespoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon all spice
• 1/8 teaspoon cardamom
• 2 teaspoons vanilla extract
• 1 teaspoon coconut sugar

US Customary - Metric

Instructions

• Follow each individual day and/or recipe for instructions. 

Notes

• Feel free to adjust ingredient amounts to meet your flavor preference, just take note when shopping.
• Nutritional information and cook/prep times are an average calculation per recipe. Most recipes do not require any cooking time.

Nutrition

Calories: 129kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Sodium: 101mg | Potassium: 112mg | Fiber: 2g | Sugar: 6g | Vitamin A: 955IU | Vitamin C: 0.6mg | Calcium: 72mg | Iron: 0.8mg

I hope you enjoyed all these made ahead breakfast recipes. This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.