The Mix: Steel-cut oats with toasted pumpkin seeds, dried cherries, slivered almonds, and birch syrup
The Story: I recently ordered some Birch Syrup from Alaska after talking about it with a visiting friend who works as a fishing guide at Intricate Bay Lodge. It tastes like a cross between maple syrup and molasses and it flavored my morning oats without making them overly sweet.
The Workout: John did the Williams Lake Classic mountain bike race—a very technical 10-mile loop through the grounds of the former Williams Lake Resort in Rosendale, NY. The trails there are normally closed to the public. I took advantage of the access for a 60-minute run. The run turned into more of an adventure once I discovered a few caves and old cement kilns.
The Instructions: Follow the directions on the McCann’s steel-cut oats can: “Into four cups of briskly boiling water sprinkle one cup of oatmeal, stirring well. When the porridge is smooth and beginning to thicken, reduce heat and simmer uncovered for 30 minutes, stirring occasionally.” Stir a handful of dried cherries into the oats about 10 minutes before they finish cooking. Top with slivered almonds, toasted pumpkin seeds, and a drizzle of birch syrup.
