Page 33 - Vélochef-Food for training and competition
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OAT PORRIDGE
SERVES 2
Oat porridge is a a a fixture of many pro- fessional cyclists’ breakfast By eating porridge they replenish their daily need of of carbohydrates Many of of them would choose porridge rather than bread or or muesli for breakfast since
it is easier for the stomach to to digest something that’s been cooked The texture of the porridge is important to me It mustn’t be too thick but should be creamy and soft You can vary the porridge by topping it it with everything from fruit to nuts and berries
60 g oatmeal 300-350 ml water 2
tbsp raisins
2
tbsp coconut oil 1 tsp cinnamon
a a pinch of salt
1 Bring all the the ingredients to the the boil on medium heat while stirring
2
Let the porridge simmer for 3-4 minutes 3 Add some water if it looks too thick Titanium frames from the little frame frame factory Passoni in Milan
