I’ve slowly been compiling my marathon diet having been given an initial framework to work from. Since then, I’ve been breaking it down into the different meals so here’s what I’m concentrating on for breakfast.
This may sound crazy but at the age of 35 I don’t ever remember eating porridge! And on my first morning of following the instructions of making porridge, it exploded in my microwave so I spent more time cleaning than I did eating.
Then I remembered a friend of mine had mentioned overnight oats. Having researched these on websites like BBC Good Food and the Quaker Oats website, I set about making my own overnight oats with my own recipe.
- 40g porridge oats
- 200g fat free natural yogurt
- Mixed blueberries, strawberries and raspberries
- Honey or maple syrup as a natural sweetener
- Layer the porridge, yogurt and fruit in a jar or bowl. Cover and put in the refrigerator overnight so the porridge absorbs all the yogurt.
- In the morning stir so all the layers are mixed together and top with more fruit.
Thankfully this will last in your fridge for the entire week, so you can make it on a Sunday evening for practically a week’s worth of breakfast, especially if like me, you rush around in the morning and don’t want to waste time.
|Servings||Porridge oats||Natural yoghurt|
If you get bored of this flavour, feel free to swap out some of the ingredients. Maple syrup and honey are natural sweeteners, maybe use vanilla extract instead.