When it comes to eating breakfast on workdays, I am a grab-and-go kind of person.
Sometimes I’ll plop a big Pyrex bowl of sliced melon on my kitchen table to pick at while I get ready, but since my shift starts at 6 a.m., I ditch any and all morning activities that aren’t absolutely crucial to getting me looking socially presentable and out the door.
That includes sitting down and eating breakfast.
I do make coffee in the a.m. and drink my cup while I’m doing my hair and makeup, but a full sit-down breakfast — even if it’s just cereal and milk — is not possible. So, I usually end up bringing my breakfast to work.
I have a few go-to staples at this point. Overnight oats and smoothies are two of my favorites, but I like to keep a few things in the freezer for the days I hit snooze one too many times and don’t even have time to press “liquify” on a blender.
One of those freezer-friendly portable breakfasts? Baked oatmeal cups.