Running in the early morning is magical!
Starting your day with a run gives you so much energy for the rest of the day
it makes you feel like you’ve already accomplished a lot before breakfast
it gives you time to think and get everything straight before you have to face your day and you get to see the world at its most beautiful!
The only downside to morning runs, in my opinion, is the fact that when I return from my runs I’m not hungry at all. I know I should refuel after running but nothing seems appetizing at that moment, as soon as I start to eat, however, my belly turns into an insatiable beast and I’d like to consume everything in sight.
This breakfast tackled those 2 problems
1.It takes some time to prepare this breakfast.
Add to this the time it takes to stretch and shower and my tummy has enough time to get back to normal,
and it’ll make your kitchen smell like a bakery, hunger will follow soon, that I guarantee 😉
2. It’s a very filling and fluffy breakfast.
Because the oats have cooked a bit before they go into the oven they have a bigger volumes: more baked oats with the same amount of ingredients, I’m not complaining!
And did I already mention it tastes a bit like cake?!
‘Caramelised Pumpkin Baked Oats’
- half a cup of oats
- a cup of soy milk
- half a cup of pumpkin
- nutmeg, cinnamon and a dash of salt
- 2 tablespoons of plain yoghurt
- 1 teaspoon of butter
- chopped walnuts
- 1/2 teaspoon of baking powder
- 2 teaspoons of brown sugar
Preheat the oven to 200°C and grease an oven-proof bowl, transfer your mixture to this bowl. Bake it for 12 minutes.
After those 12 minutes add the rest of the nuts and the sugar on top of your bake, set the oven to high broil and bake the mixture for another 7 minutes. Make sure your nuts don’t burn though!