Baked oatmeal is a great breakfast option. Make a batch on Sunday and simply reheat with a splash of milk for a quick, nutritious breakfast throughout the week. This recipe calls for blueberries, but can be easily substituted with your favorite fruit. Swap for cranberries, and maybe a few apples, to make a delicious fall-inspired oatmeal.

Leftover baked oats are even more nutritious as they contain resistant starch, which acts as a prebiotic for beneficial gut bacteria. Resistant starch forms when cooked oats are cooled. The process occurs when the starch (carbohydrate) within the oats realigns into a less digestible form. When you eat leftover oats, the undigested resistant starch travels down to the gut bacteria, where it gets converted into short-chain fatty acids, which offer many health benefits. Resistant starches are not impacted by heating, so feel free to eat your leftover oatmeal hot or cold.

Get the Recipe: Baked Oatmeal