Packed with fiber, carbohydrates and protein, Alex’s overnight oats are perfect for fueling on the go. We love the recipe because it can be prepped beforehand and it’s super versatile, making it an easy choice for anyone gluten and/or dairy free.
1 cup vanilla coconut milk (you’re welcome to use soy, whole milk, unsweetened or sweetened coconut milk as alternatives)
¼ cup steel cut oats (regular or gluten free)
1. Bring milk to scald.
2. Add oats to the milk and let simmer for approximately 1 minute.
3. Remove from heat and cover
4. Leave out on your counter for 8-12 hours
2 apricots, ¼” dice
1 tsp almond oil
½ tsp maple syrup
1. Warm almond oil in a medium skillet, on medium heat for 1-2 minutes.
2. Add apricots and sauté for 2 minutes.
3. Slowly add maple syrup and stir.
4. Remove from heat and reserve.
To assemble, place one cup of oats in the bottom of a mason jar and top with the following (in whichever order you’d like).
1/4 cup blueberries
1 tsp sprouted quinoa
1 tsp hulled hemp seeds
2 tsp sheep’s yogurt
1 tsp unsweetened shredded coconut
1 tsp cocoa beans or dark chocolate (shaved)
2 tsp dried cranberries
A great way to cool down after a run, these frozen breakfast pops are not only delicious but packed with a ton of nutrients. We’re not suggesting you share (they’re really good) but if you wanted to, the recipe will serve six.
Frozen Breakfast Pops
2 cups Greek yogurt (plain)
¼ cup milk
1 tsp honey or agave nectar
2 small kiwi (diced)
3 tsp chia seeds
½ cup fresh currants
½ cup fresh blueberries
1. Combine yogurt and milk until thin enough to pour.
2. Place ½ tsp of chia seeds on the bottom of each mold and add 1 tbsp. of yogurt on top of the seeds.
3. Layer each mold (dixie cups will work best) with yogurt and fruit (alternating different kinds) until the molds are ¾ full.
4. Cover with remaining yogurt to hold pops together.
5. Place molds into the freezer for approximately 10 minutes. Gently poke with a popsicle stick into the center of each mold.
6. Place back into the freezer for approximately 3 hours, or until frozen.
These two recipes are easy enough that we’re certain you can whip them up on your own, but just in case you don’t quite have it down, watch Alex prep them here.
Photography by Chuck Ortiz