The Mix: Steel cut oats, dried cherries, hazelnuts and shredded coconut
The Story: Reading the local paper while fueling up on this hearty bowl of oats last Saturday morning, I came across a listing for a local 5k race. Always up for impromptu exercise, SJ and I decided to throw on our running shoes and jump in the race.
The Workout: Rosendale Zombie Run. A zombie-dodging 5k run through the Williams Lake Resort caves and trails. Costumes encouraged. In typical fashion, SJ finished on the podium. I walked the course with Maya, "winning" the dog division.
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 pinch of salt and a handful of unsweetened dried tart cherries into the oats about 10 minutes before they finish cooking. Top with toasted hazelnuts and shredded coconut.