Alexina Anatole shares make-ahead breakfast recipes including overnight oats

Cookbook author and Substack writer Alexina Anatole has published recipes for make-ahead breakfasts, including pear and ginger overnight oats, a tortilla spinach and sesame pie, and corn, cottage cheese and dill muffins, aimed at weekend batch preparation as the new year focuses on balance.

Anatole notes the overnight oats are a source of fibre, the muffins are high in protein and the pie provides both. The pear and ginger oats are mixed, covered and chilled overnight and will keep in the fridge for up to five days; they are served with yoghurt, sliced pear and optional pistachios or a drizzle of stem ginger syrup.

The tortilla, spinach and sesame pie makes a large dish that can be halved, freezes and reheats well, and will keep for up to three days in the fridge; it is baked for an hour and left to cool for about an hour before serving. The corn, cottage cheese and dill muffins make six large muffins (with optional pancetta), bake for about 35–40 minutes and, when wrapped, will last three to four days at room temperature.

Anatole is the author of the Small Wins Substack and the book Sweet: The Secret to the Best Desserts, published by Square Peg; the source says the book is priced at £27 and can be ordered for £24.30 via guardianbookshop.com.

Key Topics

Culture, Alexina Anatole, Small Wins, Sweet Book, Overnight Oats, Spinach Pie