Author Matt Fitzgerald shares an oatmeal breakfast recipe from his book The Endurance Athlete that's popular with Scottish elite athletes
For his new book The Endurance Diet: Discover the World’s Greatest Athletes’ 5 Core Habits to Look, Feel and Perform Better, author Matt Fitzgerald spent 18 months comparing diets of elite endurance athletes from 33 countries. This fruity and nutty oatmeal recipe is one of several that The Endurance Diet collaborator Georgie Fear created for the book that fuels elite and everyday athletes in a healthy–and tasty–way.
Full of complex carbohydrates and fiber, oatmeal provides a great nutritional kick-start to your day, especially when it includes nuts, seeds and fruit. This version of the Scottish dish gets a protein punch from egg whites, which will help you stay full longer and give the dish an appealing custardy texture.
Fruit And Pecans Oatmeal Breakfast Recipe
- 1/2 cup water
- 1/2 cup unsweetened almond milk (any variety or fat level will work, including other nondairy milks)
- Pinch of salt
- 2 tsp. brown sugar
- 1 banana, sliced, divided
- 1/2 cup old-fashioned oats
- 1/3 cup egg whites (pasteurized from a carton is easiest, or use the whites of 2 eggs)
- 1 Tbsp. chopped pecans
- 1/4 cup blueberries
Combine water, milk, salt, brown sugar and half of the sliced banana in a saucepan, and bring to a boil over medium heat. Add oats and stir. Cook for 5 minutes or until oatmeal is thickened, stirring occasionally. Add egg whites and immediately begin stirring for one full minute. Turn off heat, transfer to a bowl and top with remaining banana slices, pecans and blueberries.
411 calories, 9g total fat, 68g total carb, 9g fiber, 17g protein