Make Breakfast Better and Get a Hearty Start

For a quick, make-ahead breakfast that’ll get you through the work week, mix 2½ cups rolled oats with 2½ cups unsweetened almond milk, 5 tablespoons cocoa powder, 5 tbsp. maple syrup, 1¼ teaspoon cinnamon, ¼ tsp. vanilla extract, and a pinch of sea salt in a Tupperware or other covered container. Stick it in the fridge, and in the morning you’ll have a creamy, no-cook oatmeal. For the topping, stir 1 cup Greek yogurt, 1 shot espresso (about 2 ounces), and 1 tbsp. maple syrup in a separate container until no lumps remain.

“The richness of the dark cocoa is brought out by the espresso yogurt,” says chef Nicole Votano, who serves a version of the recipe at her new restaurant Dirt in Miami Beach. The fiber and healthy fats will keep you full and productive all morning.