Getting back into a regular routine is easier when meals are simple, satisfying, and prepared ahead of time.

These three recipes offer variety throughout the day, from a convenient breakfast to a savoury lunch and a portable snack.

Apple Crumble Oat Pots

These creamy oat pots combine grated apple, yoghurt, and cinnamon with a crunchy almond topping. Preparing them in advance makes breakfast easier on busy mornings.

Ingredients

80 g jumbo oats

200 g Greek yoghurt or Skyr

1 large apple, grated

1 tbsp chia seeds

1 tsp ground cinnamon

1 tbsp honey or maple syrup

For the topping:

1 tbsp ground almonds

1 tsp crushed oats

2 tsp cold butter

½ tsp ground cinnamon

1 tbsp brown sugar

½ tsp vanilla extract

1 pinch of salt

Instructions

1. Mix the oats, yoghurt, grated apple, chia seeds, cinnamon, and honey in a bowl.

2. Divide the mixture between two jars or bowls.

3. Rub the ground almonds, crushed oats, butter, cinnamon, sugar, vanilla, and salt together until crumbly.

4. Sprinkle the topping over the oat mixture, cover, and refrigerate overnight. Keep chilled and consume within three days.

Spinach and Cottage Cheese Quiche

This quiche combines leafy greens, eggs, cottage cheese, and herbs in a crisp filo pastry shell. It works well for lunch and can be divided into portions for later.

Ingredients

A little cooking oil spray

300 g cottage cheese

100 ml milk

5 medium eggs

100 g baby spinach, wilted and chopped

10 g fresh chives, chopped

Zest of 1 lemon

4 sheets filo pastry, halved

50 g feta cheese, crumbled

Salt and black pepper, to taste

Instructions

1. Preheat the oven to 180°C, or 160°C for a fan oven. Lightly grease a 20 cm springform tin.

2. Blend the cottage cheese and milk until smooth. Whisk in the eggs.

3. Stir in the spinach, chives, lemon zest, salt, and pepper.

4. Layer the filo sheets inside the tin, lightly spraying each with oil. Cover the base and sides.

5. Pour in the filling, scatter the feta over the top, and fold the pastry edges inward.

6. Bake for approximately 60 minutes, until the centre is set. Cool slightly before slicing.

Savoury Seed and Oat

These homemade combine oats, quinoa, seeds, and herbs for a crunchy snack. Chickpea flour helps hold the mixture together, while Parmesan and olives provide savoury flavour.

Ingredients

200 g rolled oats

100 g cooked quinoa

50 g chickpea flour

100 g grated Parmesan

50 g pitted green olives, chopped

2 tbsp fresh rosemary, chopped

50 g sunflower seeds

50 g pumpkin seeds

2 large eggs

3 tbsp olive oil

2 tbsp honey

½ tsp salt

½ tsp black pepper

Instructions

1. Preheat the oven to 200°C, or 180°C for a fan oven. Line a 23 x 33 cm baking tray with baking paper.

2. Combine the oats, quinoa, chickpea flour, Parmesan, olives, rosemary, and seeds in a large bowl.

3. Beat the eggs with the olive oil and honey in a separate bowl.

4. Pour the wet ingredients into the dry mixture. Add salt and pepper, then stir thoroughly.

5. Press the mixture evenly into the prepared tray.

6. Bake for 25–30 minutes, until golden and firm. Cool before cutting.

A little preparation can make everyday meals more enjoyable and convenient. These recipes offer three different options for a weekly menu, combining familiar ingredients with appealing flavours. Preparing breakfast in advance, making lunch in batches, and keeping homemade snacks ready can help simplify a busy schedule without sacrificing variety.