Last week I shared the exciting news that I signed up for my first marathon (eeek!). If there’s one aspect of training I’m most excited for, it’s this business of carbo-loading.
I know my way around a good plate of pasta, but I’m learning that long distance running will require a little more strategy when it comes to the carbohydrates I fuel up with. Complex carbs, like whole grains, sweet potatoes and the like, will be my go-to for sustained energy throughout training.
Of course, you don’t have to be athletic to reap the benefits of a good bowl of oatmeal.
Oatmeal is packed with fiber, which takes your body longer to digest. It’s my go-to breakfast when I want something that’s going to keep me full for a long period of time. A bowl of oats is also easy on the digestion, which I’ve found to be necessary when hitting the pavement for longer periods of time.
Adding protein and healthy fats with chia seeds and coconut make this a complete meal while apples add a little sweetness and an extra dose of fiber.
These oats are made like risotto. First, the apples get sautéed in a little coconut oil. Then I add the oats and toast them up a little before slowly adding the liquid, stirring thoroughly after each addition. You’ll know it’s done when the mixture is bubbly and it’s reached a consistency you deem tasty looking.
My favorite thing about making oatmeal for breakfast right now? It’s warm. Because even though it’s mid April, there is snow on the ground and lacing up when it’s 25 degrees out is painful. Standing by a hot stove top methodically stirring ingredients is almost meditative. And there is nothing like a full, warm belly to move you out the door.
If winter is refusing to let up where you are, I hope you can find some solace in a warm bowl of oats. And if you’re training for an event, please share with me your best tips and favorite meals you fuel up with before a workout!
- 1 Tsp Coconut Oil
- 1 Medium Apple Granny Smith or another tart variety
- 2/3 Cup Rolled Oats
- 1 Pinch Sea Salt
- 1/4 Cup Maple Syrup
- 1 1/2-2 Cups Unsweetened Almond Milk Or dairy-free milk of choice
- 1/4 Cup Unsweetened Shredded Coconut
- 2 Tbsp Chia Seeds
- 2 Tbsp Walnuts (optional) For topping
- Heat a small pot over medium heat and add the coconut oil. Chop the apple and add it to the pan, stirring to coat. Let the apple sauté for 4-5 minutes. Add the oats and toast for another minute. Add a pinch of salt and the maple syrup then slowly add the milk one half cup at a time, allowing the mixture to come to a simmer and thicken between additions. Continue to stir and add the coconut and chia seeds. Bring the mixture to a simmer and add enough milk to reach your desired consistency. Separate into two bowls and top with walnuts (if using) and additional maple syrup.
