I am now two weeks out from my marathon and as all runners feel compelled to say at this point, “the hay is in the barn.”
I have overcome a two-week injury set back. I have trained around a full-time work schedule. I have ran in the heat, wind, and rain. I’ve done the best I could and the time now is to stay sharp, recover, fuel, and sleep.
As always, my favorite of these is fuel.
It is important to maintain the best nutrition throughout all of a training block, but the final stretch is crucial for me. Eating to keep my immune system up and muscles recovering has been a “race strategy” of mine for years.
Since my runs are done in the morning, my post-workout meal is always breakfast. As I am a normal human with a normal job, said breakfast also needs to be fast. Overnight oats are an easy way to get in huge nutrition and amazing flavor with only a little bit of prep work.
To recognize the start of pumpkin season, I mean fall, these pumpkin overnight oats have been on repeat for me.
Pumpkin Overnight Oats
Yield: 1 serving
- ⅓ c old fashioned oats
- ½ c milk
- ⅓ c Greek yogurt
- 1 tsp chia seeds
- 1 tsp pumpkin pie spice
- 1 tsp maple syrup
- 1 scoop vanilla or unflavored protein powder
- Optional toppings: peanuts, pecans, raisins, pepitas
- Add all ingredients (except toppings) into a jar or container and stir well until combined. Add more milk if the mixture is too thick.
- Put a lid or cover the container and place in the fridge overnight. Top with additional toppings in the morning.
- 302 calories
- 38 carbohydrates
- 25 g protein
- 4 g fat