Are you ready for the morning of your marathon?

It’s no coincidence that the UK’s most successful distance runner – Sir Mo Farah, eats porridge for breakfast. And he’s onto a good thing. Oats are packed with carbohydrate, a key energy source for long distance runs. Better still, they are slow releasing, providing a steady stream of fuel.

This “Power-up Porridge” teams oats with a carb rich banana and a slick of honey to keep your legs moving for longer.

As with any marathon brekkie, make sure you practice eating it before a long run, to work out the ideal time for you to digest and feel comfortable – a couple of hours before the race is usually ideal.

Ingredients – serves 1

  • 50g steel cut/old fashioned oats
  • Tiny pinch of salt
  • 1 ripe banana
  • 100ml milk
  • 150ml water
  • 2 tsp. honey or maple syrup
  • 10g flaked almonds

How to

  1. If you can, soak the oats overnight in the water as this will speed up cooking time. If not, cook for a little longer and add both the water and milk at the start.
  2. Pop the soaked oats and liquid in a saucepan with the milk and bring to a simmer stirring frequently with a wooden spoon. Cook for 3-5 minutes until you have a creamy consistency and the oats are cooked, adding a tiny pinch of salt half way through
  3. Whilst the oats are cooking, peel the banana, slice half and mash the other half, then toast the almonds in a small pan and set to one side.
  4. Once the porridge is cooked, stir through the mashed banana and pile into a bowl. Scatter over the sliced banana and toasted almonds and drizzle over the honey or maple syrup.

Nutritional Information

Kcal 440

Protein 14g

Carbohydrate 70g

Fat 12g


Recipe courtesy of Laura Tilt for