The Mix: Steel-cut oats, blueberry jam, and Greek yogurt
The Story: I wake up about once a week to face an empty larder. No berries. No peaches. No melon. We always seem to have a lonely grapefruit, but on these occasions there’s nothing to sweeten a bowl of oats, yogurt, or cold cereal. Bananas are fine in winter. But in summer, I like something brighter. Enter the small-batch jam. Happy Girl Kitchen Co., Inna, and a handful of other producers are turning out jams that include big pieces of fruit or even, in Inna’s case, entire blueberries. The jams lend an intense, concentrated flavor that’s not overly sweet. While not better or certainly healthier than fresh fruit, a vibrant swirl of jam in my oats certainly brightens my empty larder mornings.
The Workout: 3ish-mile hike around Phoenix Lake in Ross, CA, with the family
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.” Top each serving with ¼ cup Greek yogurt and 1 tablespoon jam.
—Melissa
