Upgrade Your Oatmeal Like a Pro Athlete

Robert S. Hays

When it arrives to performance gasoline, it’s difficult to go mistaken with oatmeal. And just one significant perk of the aged standby is that it’s a blank canvas. Stephanie Howe Violett, 2014 Western States 100-Mile Stamina Run champion, prefers her oats savory, loaded with avocado, eggs, and butter. The combo sits nicely in her abdomen and provides ample sluggish-burning energy for adventures in the mountains. A 36-yr-aged mentor and nutritionist, Violett logs up to twenty several hours a 7 days on the trails around her home in Bend, Oregon, and she rounds out her winter season schooling with extensive times snowboarding. After just about two a long time of superior-amount level of competition, Violett’s fueling philosophy is straightforward: “Eat serious meals. Don’t deprive you of any nutrition. I eat every little thing. Food stuff should really be loved.”


(Serves just one)

  • one cup total milk, water, or milk alternative 
  • ½ cup steel-minimize oats
  • one tablespoon butter
  • Salt and pepper to style
  • Turmeric powder to style
  • one egg
  • Fifty percent an avocado, sliced


In a tiny pot, provide the milk to a boil about medium warmth. Add the oats and simmer for ten to twenty minutes, stirring at times, until finally the oats are close to your desired consistency. (If you’re brief on time, make the oats in progress or soak them overnight just before cooking.) Add salt, pepper, turmeric, and butter in the remaining number of minutes of cooking. While oats complete, fry the egg and slice the avocado. Spoon the oats into a bowl, major with the fried egg and avocado, and eat promptly. Add flavor with further toppings like clean pesto, cilantro, feta cheese, sesame seeds, or scorching sauce.

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