The Mix: Steel-cut oats with leftover blueberry crisp
The Story: Last night I made individual blueberry and peach crisps in mini cast-iron Dutch ovens. This morning the two leftover crisps stared at me from the counter, challenging my willpower. On the one hand, I thought, I had packed the crisp topping with two superfoods, coconut oil and pumpkin seeds. But on the other hand, this sort of insubstantial sugary breakfast would surely leave me starving just a few miles into my run. A quick scan of the fridge presented the solution: I microwaved some leftover steel-cut oats and scooped most of the remaining crisp into my bowl. It was sweeter than my usual breakfast, but just as stick-to-the-ribs.
The Workout: 7-mile run on the Undercliff/Overcliff traill in the Mohonk Preserve
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.” Top each serving with 1/2 cup of blueberry peach crisp.