I ran in the Broad Street Race on Sunday, which is the country’s largest 10 mile race. There were over 40,000 people there. Needless to say, it was kind of a zoo. It was the farthest I’ve ever run and I never thought I would do it, but I loved it! I think a half marathon is next, but I’m going to wait for cooler weather in the fall.
While training for Broad Street over the past month or so I have experimented with what foods give me the most energy and prevent me from cramping up during the longer runs. Not surprisingly, oats are at the top of the list. I try to avoid fat as well since it doesn’t metabolize very well in the body and I think is a big cause of the side cramps I sometimes get.
I was pretty pumped when Silk sent some of their products since I knew the soy milk would be the perfect addition to my overnight oats.
I first made these latte overnight oats the night before my longest Broad Street training run and they held me over perfectly. The nutritional profile for this recipe is pretty stellar- under 300 calories and with 11 grams of protein from the soy milk (no protein powder here for those who are not a fan). My favorite part, though, is that the recipe calls for coffee in addition to the soymilk so you can eat and drink your coffee all at once!
The oats are creamy and sweetened from the Original Silk Soymilk, so I only added 1 teaspoon of turbinado sugar to mimic the flavor of a latte. If you use an unsweetened milk I would recommend increasing the sugar by 1-2 teaspoons. The chocolate chips on top are optional…except not really.
- 1/2 cup rolled oats, gluten free optional
- 1 tablespoon chia seeds
- 1 teaspoon turbinado sugar or brown sugar*
- 1/2 cup Original Silk Soymilk
- 1/4 cup brewed coffee, hot or cold
- 1 teaspoon vanilla extract
- Add all ingredients to a bowl or jar and stir to mix completely.
- Place, covered, in the fridge for at least 3 hours, or overnight.
- Add extra soymilk in the morning if you want to thin it out a little bit.
- Serve cold.
Chocolate chips are not factored into the nutritional information.
This conversation is sponsored by Silk. The opinions and text are all mine.