It’s Saturday morning and I’m getting ready to hit the snowy, slushy, muddy, wet trails today. I actually have no idea what the trail conditions will be, as I haven’t ventured out on them since we got a foot of snow earlier this week. If they are anything like my yard or driveway right now, it’s going to be difficult! The snow has been melting and it’s soft and just a mess right now, but I’m prepared.
Oats to Power You Through
I grew up eating oatmeal made with just a little sugar and milk. I veered away from it as an adult because it was boring and unappealing to me. However, as a runner, I find oats to be a great base to make a nutritious, fueling breakfast to power me through a morning on the trails or a morning teaching my students. The trick is what you add to it. I like to play around with different toppings, but here’s what I had today.
Ingredients other than quick cooking oats are shown below. I cooked 1/2 cup of oats in 1 cup of unsweetened vanilla almond milk. Then I added 2 chopped dates, a spoonful of chia seeds, and a squirt of agave (you can sweeten with honey, maple syrup, mashed banana, or even sugar of you want). I think the dates add a nice sweetness! Then sprinkle with unsweetned coconut for extra flavor and texture. I always add a little more almond milk too because I like it creamy. When I plan to run farther than the 8 miles I have to do today, I add more dates and some chopped walnuts.