Make-Ahead Breakfast Power Bowls: 4 Ways to Prep Your Morning Right

Ingredients

• 1 cup steel-cut oats
• 4 large eggs
• 2 cups baby spinach
• 1 medium sweet potato, diced
• 1 cup blueberries
• 1/2 cup Greek yogurt (plain, 2%)
• 1/4 cup almonds, sliced
• 2 tbsp chia seeds
• 1 tbsp olive oil
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• Salt and pepper to taste

Instructions

1. 1

   Prep your base

   Cook steel-cut oats according to package directions (about 20 minutes). While they're cooking, roast diced sweet potato with olive oil at 400°F for 20-25 minutes until tender.

2. 2

   Cook the eggs

   Hard-boil eggs for exactly 7 minutes, then transfer to ice water. This gives you that perfect jammy yolk that'll make your bowls Instagram-worthy.

3. 3

   Wilt the greens

   In the same pan you used for sweet potato, quickly sauté spinach until just wilted (about 1 minute). Season with salt and pepper.

   

4. 4

   Mix your yogurt base

   Combine Greek yogurt with vanilla extract and a pinch of cinnamon. This becomes your creamy layer that ties everything together.

5. 5

   Assembly time

   Divide oats among 4 meal prep containers. Top each with yogurt mixture, roasted sweet potato, wilted spinach, halved eggs, blueberries, almonds, and chia seeds.

Substitution Ideas

Storage Tips

These keep beautifully in the fridge for up to 4 days. Store the nuts separately if you want them to stay crunchy, or mix everything together if you don't mind softer textures. Reheat for 30 seconds in the microwave, or eat cold—both ways are delicious.