In anticipation of a hard mountain trail run tomorrow, today was 10 easy miles followed by some “cookies”. I’ve put quotation marks around cookies because, well, they’re actually just toasted mounds of my oatmeal leftover from breakfast. Yep. Recycle, recycle, recycle.
I can never finish a whole bowl of oatmeal, so I just stick the leftover portion in the fridge. Then when I get home, I spoon it out onto a cookie sheet, bake it in a 350 degree toaster oven, go grab a quick shower, and there’s a delicious treat waiting when I’m done. I top them with a few more fresh blueberries, because, well, can you really get too many blueberries?
This morning, my oatmeal consisted of oats (I buy GF), soy milk, coconut milk, pecans, blueberries, a touch of maple syrup and a pinch of salt, plus more fresh blueberries for the top when they came out of the oven.
Carbs + Protein + Healthy Fat + Antioxidants
Gluten Free, Dairy Free, Vegan
Mom, ultrarunner, four-time US 24 Hour National Team member, adventure athlete, food writer. Graduate of the Pro Cooking Program at the New School of Cooking, Los Angeles. Will run for food.
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