On days that I run in the morning, I like to grab a piece of fruit about 30 minutes before I run, and have a bigger breakfast when I get back home. Oatmeal is one of my favorite ways to refuel after a run. This is an almond-y twist on classic oatmeal; adding wheat germ gives dimension to the oats and contributes to the nutty flavor. It’s a creamy and satisfying breakfast, and the slivered almonds on top add just the right amount of crunch.
Fluffy Almond Oatmeal
Adapted from The Novice Chef
1/3 cup water
2/3 cup fat free milk
1/4 cup applesauce
1/3 cup old fashioned rolled oats
2 Tablespoons toasted wheat germ
Pinch of salt
1 teaspoon cinnamon
1 tablespoon slivered almonds
1/2 teaspoon almond extract (or vanilla extract)
Combine the first 6 ingredients in a medium saucepan, and bring to a boil over high heat, stirring occasionally.
Reduce heat to medium-low and cook for 10-15 minutes, stirring occasionally. Remove from heat. Stir in cinnamon, nutmeg, and sweetener of choice. Pour into bowl and top with berries, sliced banana, or more applesauce. Sprinkle slivered almonds and more cinnamon on top.