cool your oats with refrigerated oatmeal
By Carly Bergenholtz
Weeks before the Boston Marathon, my husband was looking for the ideal breakfast: a meal that his body could get used to through the last few training runs and eat on race day to maximize performance. Most mornings he chooses oatmeal because of its gentle digestibility. But as the weather gets warmer, it’s usually not his first choice. Hence, “Refrigerator Oatmeal,” a perfect warm weather breakfast for runners was born.
Each ingredient in this breakfast has many benefits:
Oats will lower cholesterol and reduce the risk of heart disease. They are also a soluble fiber which means they are easy to digest and will jump-start your digestive system.
Chia seeds are a powerhouse of antioxidants that will boost the immune sys-tem and maintain heart function. They are high in amino acids, which help to build and repair muscle. Chia also absorbs twelve times their size in water, so they will keep you hydrated and fuller longer.
Almond milk is rich in calcium to promote bone health.
Those three ingredients area a perfect marriage of vita-mins and nutrients in one little bowl. The greatest thing about refrigerator oatmeal is that you don’t have to cook it. Mix the above items together before you finish your day, then, like magic, you wake up to a healthy and satis-fying breakfast.
Refrigerator Oatmeal Serves 2-4
1 cup gluten free rolled oats ( I like Bob’s Red Mill)
1 1/2 cups unsweetened almond milk
1 tablespoon chia seeds
Fruit of choice
Mix oats, almond milk, and chia together and refrigerate overnight in a covered bowl. When ready to serve, por-tion into individual bowls and mix in fruit, nuts and oth-er desired toppings.
* Double the recipe so you have it available for the week. It will keep in the fridge for 4-6 days.