Oatmeal Breakfast Recipe From The Endurance Athlete

For his new guide The Endurance Diet: Discover the World’s Greatest Athletes’ 5 Core Habits to Look, Feel and Perform Better, writer Matt Fitzgerald spent 18 months evaluating diets of elite endurance athletes from 33 nations. This fruity and nutty oatmeal recipe is certainly one of a number of that The Endurance Diet collaborator Georgie Fear created for the guide that fuels elite and on a regular basis athletes in a healthy–and attractive–means.

Related: Eat Like An Elite With Help From This New Book

Full of complicated carbohydrates and fiber, oatmeal offers an ideal dietary kick-start to your day, particularly when it consists of nuts, seeds and fruit. This model of the Scottish dish will get a protein punch from egg whites, which can make it easier to keep full longer and provides the dish an interesting custardy texture.

Fruit And Pecans Oatmeal Breakfast Recipe

Serves 1


  • half cup water
  • half cup unsweetened almond milk (any selection or fats degree will work, together with different nondairy milks)
  • Pinch of salt
  • 2 tsp. brown sugar
  • 1 banana, sliced, divided
  • half cup old style oats
  • 1/three cup egg whites (pasteurized from a carton is best, or use the whites of two eggs)
  • 1 Tbsp. chopped pecans
  • 1/four cup blueberries


Combine water, milk, salt, brown sugar and half of the sliced banana in a saucepan, and convey to a boil over medium warmth. Add oats and stir. Cook for five minutes or till oatmeal is thickened, stirring sometimes. Add egg whites and instantly start stirring for one full minute. Turn off warmth, switch to a bowl and prime with remaining banana slices, pecans and blueberries.

Nutrition information:

411 energy, 9g complete fats, 68g complete carb, 9g fiber, 17g protein


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