The Best Overnight Oats Recipe for Not-Morning People

I’m likely not the first person to have this thought, but: New Year resolutions should start in February. January is too busy and stressful. After recovering from and packing up the holidays, we have to get back into the swing of work and school. January, to paraphrase Jim Hopper, should be for coffee and contemplation, for recharging the batteries and thinking about what we want to do in the coming year. Then, in February, we can get down to doing those things.

So now is the time to wholeheartedly dive into my “make sure to eat breakfast” goal, using this collection of 14 easy healthy breakfasts as a checklist. Cathy Lo, one of our brilliant recipe editors here at New York Times Cooking, put together this list to suit all sorts of breakfast needs. Want a rush of vitamins in the morning? Have a green smoothie. Looking for a savory breakfast that isn’t eggs? Hetty Lui McKinnon’s butternut squash congee comforts and fortifies.

As for myself, I need something I can assemble the night before that uses up the odds and ends of my bulk bin escapades and is good eaten cold. (I don’t have a microwave and I’m far too lazy to take out a saucepan before 10 a.m.) Hello, Genevieve Ko’s overnight oats.