When it comes to performance fuel, it鈥檚 hard to go wrong with oatmeal. And one major perk of the old standby is that it鈥檚 a blank canvas. , 2014 Western States 100-Mile Endurance Run聽champion, prefers her oats savory, loaded with avocado, eggs, and butter. The combo sits well in her stomach and provides ample slow-burning calories for adventures in the mountains. A 36-year-old coach and nutritionist, Violett logs up to 20 hours a week on the trails near her home in Bend, Oregon, and she rounds out her winter training with long days skiing. After nearly two decades of high-level competition, Violett鈥檚 fueling philosophy is simple: 鈥淓at real food. Don鈥檛 deprive yourself of any nutrients. I eat everything. Food should be enjoyed.鈥
滨苍驳谤别诲颈别苍迟蝉听
(Serves one)
- 1 cup whole milk, water, or milk alternative聽
- 陆 cup steel-cut oats
- 1 tablespoon butter
- Salt and pepper to taste
- Turmeric powder to taste
- 1 egg
- Half an avocado, sliced
Instructions
In a small pot, bring the milk to a boil over medium heat. Add the oats and simmer for 10 to 20 minutes, stirring occasionally, until the oats are close to your desired consistency. (If you鈥檙e short on time, make the oats in advance or soak them overnight before cooking.) Add salt, pepper, turmeric, and butter in the final few minutes of cooking. While oats finish, fry the egg and slice the avocado. Spoon the oats into a bowl, top with the fried egg and avocado, and eat immediately. Add flavor with extra toppings like fresh pesto, cilantro, feta cheese, sesame seeds, or hot sauce.