Overnight oats, spinach pie and cheesy corn muffins: Alexina Anatole’s recipes for make-ahead breakfasts

Alexina Anatole’s pear and ginger overnight oats. Photograph: Louise Hagger/The GuardianThe Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Laura Lawrence.

The saying goes that you should breakfast like a king, and I’ve long found that the key to making that happen during the busy work week is to batch-prepare breakfast at the weekend. As we start a new year, the focus is back on balance, and these dishes offer both nourishment and flavour, while also being ideal for making ahead. The overnight oats are a source of fibre, the muffins are high in protein and the pie is a source of both.

Pear and ginger overnight oats (pictured top)