What I Ate on Saturday + How I Make Overnight Oats

Let’s do today’s food post in the traditional What I Ate Wednesday style by looking at what I ate on Saturday. Saturday was my boardwalk run day during which I ran 10 miles. Some people assume that running 10 miles means you become extra hungry but I didn’t feel any different than any other day appetite wise. The only thing I noticed was that once I was hungry later in the day, I needed to eat even more immediately than usual.

Pre-Run Breakfast

So we already know that I’m still eating the exact same pre and post-run breakfast as I have for years. For this reason, I don’t even bother to discuss my oatmeal anymore. Like, how repetitive would that be? Even more repetitive than talking about pizza, you know?

This oatmeal picture is old but it’s exactly what I had. See, I don’t even need to take new oatmeal pictures to show you what I ate! It’s the same exact bowl (and even the mug is the same!) for years.

Water, coffee in my Henri Bendel mug, and a small amount of oatmeal with (frozen) blueberries and peanut butter. I still go with frozen blueberries over fresh unless somehow someone else brings fresh blueberries into the house. This trend started a few years ago after a stomach virus when I stopped having the ability to look at fresh blueberries.

After my run at the beach, I had oatmeal in a jar just like old times. Cold (cooked) oatmeal with blueberries, strawberries, cinnamon, and peanut butter. I think because it wasn’t as hot for this run, watermelon wasn’t my first craving. Two bottles of water and a cool down walk did happen though before I was ready to eat.

Note Most people like overnight oats in a jar but I like to just have regular oatmeal cold mixed with fruit and peanut butter. My son, however, has recently decided he loves overnight oats so I’ve been preparing it for him at night so it’s ready in the morning.

Here’s how I make traditional overnight oatmeal…

In a bowl, I combine and mix together:

1/3 cup organic old-fashioned rolled oats
1/3 cup organic yogurt (any kind you like, he does plain yogurt but you can do greek yogurt)
1/2 cup organic skim milk
berries
cinnamon

Place that mixture (covered) in the refrigerator overnight and then in the morning, I add peanut butter and mix it up.

A few hours later after I was home and showered, I headed out for errands and shopping, picking up a salad from Chopt. Same Chopt creation as last week which is super easy to reorder when I order online since it’s saved in my account. Romaine, spinach, quinoa, avocado, spicy peppers, tomatoes, cucumbers, and I think corn with tahini (and bread) and the side.