From the Oxyburn champions, tips for proper “sports” nutrition: porridge!

It’s perhaps one of the most talked-about topics on running and fitness blogs in general… we’re talking about the perfect breakfast! Some people run on an empty stomach, others after eating a cereal bar. Still others eat pasta, some have toast, and others just eat whatever they happen to find in the fridge or pantry… the truth is thatthere’s probably no such thing as a universally perfect breakfast.

But there is one that comes very close to perfection! We’re talking about porridge, that Anglo-Saxon dish made with water and oats—it’s excellent to eat in the morning, a few hours before engaging in any kind of physical activity. Oats, in fact, are a grain extremely high in protein, rich in lysine, and help prevent thyroid disorders… after all, if you think about it, what do those lightning-fast horses eat, if not oats?

And here it is, then, in our breakfast bowl after being heated in a small saucepan or in the microwave with a little water: but that’s not all—at this point, you can let your imagination run wild, topping your porridge with honey, raisins, fresh fruit, or, for those with a sweet tooth, vanilla or chocolate chips.

Warning: Some people use milk instead of water, but if you do that, the oats won’t cook!

How much? About 30 to 35 grams of oats in a glass of water (150 to 200 milliliters).

Does that seem like too little? Although this is a very satisfying dish, it might not be enough for those who are used to eating heartier breakfasts—perhaps in preparation for an ultra race. Another tip— high in protein and low in calories—is to eat cooked egg whites, prepared like an omelet. No, don’t worry—you won’t have to juggle egg yolks and whites at dawn, since the whites are available in ready-to-use packages; just pour them into a pan and add some salt.

Try it and see for yourself!