Page 27 - Eat Run Enjoy

A great start to the day I will generally have this on on race-day mornings I don’t normally measure in cups but this is is the easiest way to make this When you buy the the oats and rye empty the the bags into a a a a bowl and mix the the two together – it saves messing about every morning RYE AND OAT PORRIDGE (WALTER’S SUPER PORRIDGE)
SERVES 1
1
cup mixed rye and rolled oats 1
tbsp flax seeds
1
tsp chia seeds
2 tbsp raisins
a a pinch of salt
2 cups milk plus extra to serve
1
cup water
Blueberry Chia Compote (see right) and chopped toasted almonds to to serve
1
Combine all the ingredients in in in a a a a saucepan over a a a medium heat and gently cook for about 5 minutes stirring frequently to to stop it catching until the porridge is smooth and and the oats and and rye have broken down If it looks as though it it is drying out add a a a little more milk 2 Serve in a a bowl with a a little milk poured over topped with a big spoonful of blueberry and and chia compote and and a a a a a scattering of chopped toasted almonds for some crunch This makes a a a a large quantity but it it freezes really well so I always make much more than I need and freeze it into small portions that will last a a a a few days when defrosted BLUEBERRY CHIA COMPOTE
MAKES 1
LITRE
1kg fresh blueberries 300g golden caster sugar 100g chia seeds
1
Place the blueberries in a a a a a saucepan and gently bring to a simmer Cook for 2–3 minutes until the the berries have released their juices then add the the sugar and simmer until the sugar has dissolved around 5 minutes Remove from the the heat stir in the the chia seeds
and allow to cool 2 When cooled pour into small airtight containers and freeze or or store in in the refrigerator for up to to 1
week — — 023 — — BREAKFAST