Great On-the-Go Mini Meals

Don't let busy days lead to skipped meals! These recipes are easy to make ahead and are perfectly portable for school, work or even eating in transit. 

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Andrew Purcell

Photo By: Tara Donne

Overnight Blueberry-Almond Oatmeal

This make-ahead healthy oatmeal is super-simple to make tonight and enjoy tomorrow morning. Just refrigerate the ingredients overnight in a glass jar or another container with a lid. If you prefer a little warmth in the morning, remove the lid and microwave for about 1 minute. Pour the oatmeal into a bowl or just take the jar and a spoon to go. 

Get the Recipe: Overnight Oats: No-Cook Blueberry-Almond Oatmeal

Tropical Oatmeal Smoothie

This fruity smoothie makes a filling breakfast-in-a-cup thanks to the addition of rolled oats. You can run with this tip and add oats — and extra fiber — to any smoothie.

Get the Recipe: Tropical Oatmeal Smoothie

Mixed Berry and Yogurt Parfait 

Homemade granola is easier than it looks, so whip up a batch and use it in these portable breakfast parfaits all week. 

Get the Recipe: Mixed Berry and Yogurt Parfait

Breakfast Burrito 

It takes only 20 minutes to make this tasty hand-held breakfast. Ellie Krieger scrambles one whole egg and one egg white, then loads up the wrap with avocado, black beans and tomatoes.

Get the Recipe: Breakfast Burrito

Ham and Scallion Cream Cheese Pinwheel Sandwiches 

Liven up packed lunches by turning staple sandwich ingredients into these fun bite-size roll-ups. 

Get the Recipe: Kids Can Make: Ham and Scallion Cream Cheese Pinwheel Sandwiches

Mini Whole-Wheat Chicken Pot Pies

These high-fiber individual pot pies make the perfect healthy snack or on-the-go mini meal. Make a batch and freeze them for later, then just pop them into a preheated oven — no parbaking or defrosting required.

Get the Recipe: Mini Whole-Wheat Chicken Pot Pies

Greens-Wrapped Bean Burritos 

Quick-steamed to a pleasing bright green, collard green leaves stand in perfectly for a flour tortilla. Steam a whole head and keep the leaves stacked between moist paper towels in your fridge until you're ready to fill them with your favorite leftovers for instant veggie wraps.

Get the Recipe: Collard-Wrapped Bean Burritos

Broccoli-Cheddar Pockets

Skip the freezer aisle and savor these easy homemade pockets filled with broccoli, cheddar, sour cream and chives.

Get the Recipe: Broccoli-Cheddar Pockets

Mediterranean Farro Salad

Hearty grain salads are easy to make in big batches and pack for meals throughout the week. The olives, red pepper, chives and green beans add lots of color and texture to Giada's filling farro salad.

Get the Recipe: Mediterranean Farro Salad

Waffle-Pressed Pizza Pockets

These sandwiches are like pizza in a pinch. Pressing them in a waffle maker keeps all the cheesy goodness neatly contained, so they're easy to eat on the go. 

Get the Recipe: Waffle-Pressed Pizza Pockets

Chia Seed Pudding

Giada De Laurentiis covers and refrigerates this pudding — made with chia seeds, milk, yogurt and maple syrup — overnight for a perfect ready-to-go breakfast or snack for the next day.  

Get the Recipe: Chia Seed Pudding

Breakfast Cookies

Yep, Ellie serves cookies for breakfast — but these are a nutritional powerhouse. They also couldn't be easier to grab and go. Her secret ingredient? A jar of pureed carrot baby food. 

Get the Recipe: Breakfast Cookies

Protein Bars

Alton Brown's bars are packed with healthy grains, peanut butter and dried fruit. Store them in an airtight container for up to a week and keep on hand for satisfying mini meals in a pinch.

Get the Recipe: Protein Bars