Serves 1:
50g Jumbo or Porridge oats
300ml of milk (preferably full fat)
For the topping:
1 pear, cored and sliced
2tsp maple syrup
1/2tsp ground cinnamon
2tbsp water
1tbsp pecans
To make the topping, put the pear slices, maple syrup and cinnamon in a small saucepan with the 2 tablespoons of water. Bring to the boil adding more water and maple syrup if nessissary. Cover then simmer for 4-5 minuets or until the pears are soft and the sauce has reduced to a syrup like consistancy.
Meanwhile, prepare the porridge by adding the oats and milk to a separate saucepan. Bring to the boil, then reduce the heat to a simmer and cook until the porridge has thickened to your desired consistancy.
To plate put the porridge in a bowel and top with the syrupy pears and toasted pecans.
Variations:
Chocolate Banana:
Stir 1 teaspoon of cocoa powder into the porridge, then top with banana slices and grated dark choclate.
Apple pie:
Cook the porridge with 1 grated apple, 1 tablespoon flaxseed, handful of raisins and 1/2 a teaspoon cinnamon. Serve topped with flaked almonds.
This is my usual pre race breakfast and it help me to tick my nutritional requirements for most events as i can vary the portion size depending on the demmands of the event and my fueling plan. I would aim to have this 2 and a half to 3 hours before the race.
Nutrition per serving:
Servings: 1
Calories 562
Fat 19.8g - Carbohydrate 82.8g - Protein 18.8g