Oatmeal, porridge, cereal. Whatever you may call it, this breakfast is packed full of flavor and fuel…runner’s fuel that is. There are millions of polls online asking runners what they like to eat before a big race and this is always their go to. Their secret ingredient. Their magic potion. Exactly what the doctor ordered.
Why am I tying this scrumptious breakfast to athleticism you ask? Oh, you’re not? Well, I’ll tell you anyways. I just started training for my first half marathon about a week ago! 🙂 I’ve been using Hal Higdon’s half marathon training guide (which I linked below) and have been accomplishing four runs a week plus one day of 60 minute cross training. It’s tough stuff and in order to get my body to perform properly, it is ESSENTIAL that I give it the proper fuel it needs.
So yes, that is why oatmeal is the perfect pre-run meal. Instead of boiling my oats in water (as the title suggests) I boil it in 1 cup of almond milk for about 7 minutes which gives my oats a wonderfully smooth and creamy texture. I then top it off with my choice of fruit (typically bananas, but the ones I have are currently ripening) a handful of almonds, a dash of cinnamon, and a drizzle of honey. Can you say delish? SIDE NOTE: If I’m feeling fancy, I’ll add a 1/4 teaspoon of vanilla extract and mix thoroughly.
- 1 cup whole grain rolled oats
- 1 cup unsweetened almond milk
- half a nectarine, sliced
- 12 almonds
- Pour almond milk into pot and let sit on a stove. Set temp to high and bring it to a boil.
- Add oats. Stir occasionally for about 7 minutes.
- Pour contents into bowl. Align sliced nectarine on top. Align almonds in a circle around the fruit (optional, but makes it SO pretty…presentation is half the experience of eating after all, isn’t it? 😉 )
- Sprinkle cinnamon.
- Drizzle honey.
- Serve with a piping hot cup of joe and enjoy!
My half marathon training guide: