The Mix: Steel-cut oats topped with yogurt and plums.
The Story: A big scoop of low-fat Greek yogurt and chopped fresh fruit is a refreshing change from my winter combination, nuts and dried fruit. The yogurt makes the oats taste creamy and rich, but adds more protein than milk.
The Workout: I rode my mountain bike up the Shawangunk Ridge to the Mohonk Mountain House's skating pavilion (40 minutes), transitioned from bike gear to skating gear and hit the ice for an hour. I warmed up with hot chocolate by the rink-side fire, and then raced down the ridge in 20 minutes.
The Instructions: Follow the directions on the McCann’s steel-cut oats can: “Into four cups of briskly boiling water sprinkle one cup of oatmeal, stirring well. When the porridge is smooth and beginning to thicken, reduce heat and simmer uncovered for 30 minutes, stirring occasionally.” Drizzle each bowl of oats with a teaspoon of maple syrup. Top with half-cup of low-fat Greek yogurt and a handful of chopped fresh plums or, if plums aren’t in season yet where you live, apples.