6 winning winter breakfasts for runners


For the base, keep it simple. To serve one, you will need ½ cup of oats, ½ cup of hot water, ½ cup of milk of your choice. If your using the microwave simply mix the above together, cook for 1 minute, stir then cook for a further minute. If using the hob, cook on a medium heat continuously stirring until the consistency is right.

Flavour and topping options

Date and apple

  • 2-3 medjoul dates
  • 1 small apple
  • ½ tsp cinnamon
  • 2 tbsp walnuts, crushed
  • honey, optional
  • 1-2 tbsp natural yoghurt
  1. Halve the apple then put in the microwave for 2 minutes or until it’s totally softened. (you can bake in the oven if you don't have a microwave).
  2. Once the apple is cooked, mash the middle with cinnamon and chopped dates.
  3. Stir the mixture through your porridge with the honey if you wish.
  4. Top with natural yoghurt.

Mocha flavoured

  • 1 tsp instant coffee
  • ½ tsp cocoa powder or raw cacao
  • ½ tsp vanilla extract
  • 2 tbsp hazelnuts
  • Honey to taste
  1. Chop and then lightly toast your nuts.
  2. Heat a little extra milk then stir in the coffee, chocolate, vanilla and honey so it blends together. Stir the whole lot into your porridge then sprinkle the nuts on top.

Banana bread

  • 1 banana
  • ½ tsp cinnamon
  • 2 tbsp raisins or sultanas
  • 1 tbsp peanut or almond butter
  1. Halve the banana and mash one half then stir into the porridge.
  2. Add the cinnamon and raisins, stir in.
  3. Top with the remaining banana slices and drizzled or dolloped nut butters.

On toast

Avocado/coconut oil on rye

  • ½ avocado
  • 2 slices of rye bread
  • Coconut oil
  • ¼ tsp crushed chili
  • Spritz of lime juice
  • ½ tsp desiccated coconut
  • Sea salt granules
  • Black pepper
  • Handful cherry tomatoes (optional) 
  1. Toast the bread.
  2. While it’s toasting mash your avocado with chili, seasoning, coconut and lime.
  3. Spread the toast with coconut oil instead of butter then spoon on your avocado mixture. Top with halved cherry tomatoes. 

Roasted tomato with poached eggs

  • 2 slices of bread of your choice
  • 2 tomatoes
  • 2 eggs
  • Butter
  • Seasoning 
  1. Halve the tomatoes then toast on high with a little olive oil and seasoning.
  2. When the tomoatoes are almost soft and cooked through, poach your eggs in boiling water and put the toast on.
  3. Butter the toast then mash tomato into it. Top with the two eggs.

Baked porridge

For the weekends when you fancy what feels like pudding for breakfast.

To serve 2 

  • 1 cup of oats
  • Hot water
  • Milk of your choice
  • 2 bananas
  • ½ cup frozen (or fresh berries, ideally blueberries)
  • 1 tsp cinnamon
  • Chopped dates or apricots
  • Chopped hazel or brazil nuts
  • Honey to taste
  • Natural yoghurt to serve
  1. Preheat the oven to 180 degrees. Pour the oats into a mixing bowl then just cover will hot water plus an extra splash of milk. Stir in the cinnamon.
  2. Slice one balance and chopped nuts and dried fruit into the mix, stir along with the berries and honey.
  3. Grab an oven dish (like you’d use for a crumble) and spoon in the mixture, pat down with a spoon. Then decorate the top with slices of the banana. Bake in the oven for around 20-25 minutes or until slightly browned. Serve with yoghurt.