What kind of oatmeal do you like? My grandmother is in love with steel-cut oats, to the point that we no longer allow Quaker Oats in the house.
If I need a quick carb & protein boost, I reach for the hummus. We make our own, and the most recent incarnation is what we jokingly call “Baba Black Hummus.” It has roasted eggplant (baba ganoush), black beans, and chickpeas. I like it with whole wheat crackers or the fresh pita from my favorite Lebanese restaurant, but you can also dip it up with spinach leaves or Bibb lettuce.
We also keep cooked chicken on hand. I tend to cook 5-6 pounds of chicken all at once, either baked or pan-seared with just salt, pepper, and maybe a little cumin. I keep the spice to a minimum so the chicken will be versatile when I use it later.
Roasted garlic is another staple. Cut a head of garlic in half, drizzle the cut sides with olive oil, wrap it in foil, and bake for an hour at 400 degrees. We roast a ton of garlic at the same time and use it over the next few weeks. It’s an easy way to add a lot of flavor to any dish.