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Run Fast Eat Slow; Shalane's Race Day Oatmeal Recipe January 24, 2018

Troy, Miami
Run Fast Eat Slow; Shalane's Race Day Oatmeal Recipe, Troy, Ohio

     If you’ve ever wondered what the pros eat before a big race, look no further than Shalene Flanagan’s race day oatmeal from her book Run Fast Eat Slow. She has been preparing this breakfast before races for the past eight years, including before her win at the New York Marathon in November. If it can fuel such a powerful performance for Shalene, it can equip you to be the best runner possible!

     Not only is it delicious, it is easily digested. When your body is under stress, either because of intense running or nerves, digestion is often compromised and slowed down. This recipe is the perfect solution to soothe an uneasy stomach and provide essential nutrients. Shalene’s method of adding the banana before cooking the oatmeal creates a banana-bread like flavor and a sweet touch without added sugars.

     At home, you can cook the oats using your stovetop or microwave. However, if you are on the road for a race you can use boiling water from your hotel’s coffee maker or an electric tea kettle. All of the ingredients travel well and can do not need to be refrigerated, as long as you opt for raisins instead of fresh berries.

     At Up and Running, we do not recommend trying a new form of nutrition, whether it be a Gu or a new meal, on race day. Instead, do a “test run” of your nutrition with a training run.

Ingredients:

½ cup instant oats (gluten-free if sensitive)

1 banana, sliced

Pinch of sea salt

¼ cup of almond milk or other milk of choice (Run Fast Eat Slow has a Hazelnut Milk recipe!)

Walnuts or almond butter

Raisins or fresh berries

Ground cinnamon

Honey (optional)

 

Method:

-Combine the oats, banana, salt, and ¾ cup water in a microwave safe bowl.

-Microwave on high power for 1 to 2 minutes, or until thickened

-Mash the banana slightly and stir in your choice of milk

-Stir in the walnuts or almond butter and raisins or berries to taste

-Top with a sprinkle of cinnamon and a drizzle of honey if desired


Recipe originally published in Run Fast Eat Slow by Elyse Kopecky and Shalene Flanagan

 

     For more satisfying and delectable meals to fuel your active lifestyle, purchase Run Fast Eat Slow at Up and Running in Dayton or Troy. Thank you for supporting local!

 

Blog post written by Meg Schwieterman

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