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
- 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.
- 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
- 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.
- 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.