The whole-foods, plant-based experience took on a new twist for me : camping. True, vegetables and fruit travel and store well, but they’re not the best fuel sources for sustained backcountry exertion such as the trail runs I had planned during this particular trip. Instead, I had my heart set on a twist on morning oatmeal that I discovered on Angela Liddon’s blog Ohsheglows.com. Ideally, you’d mix all the ingredients together the night before and put the bowl in the fridge, allowing the oats and chia seed to soak up the moisture. Pressed for time (we were, after all, there for a festival and not for me to make oats and hunt down containers that wouldn’t capsize among the PBRs in our cooler), I mixed a batch on the morning of our run and let it sit for about a half-hour before eating.
1 cup almond milk
1/3 cup regular oats
1 tbsp carob powder (non-roasted)
2 tbsp chia seeds
Pinch of salt
1/4 tsp pure vanilla extract
1-2 tbsp chopped almonds
1/2 cup fresh cherries, chopped
Maple syrup to taste
Mix all ingredients together and let sit for as long as you’re able.
(WildSnow.com guest blogger Jess Portmess currently lives in Boulder, Colorado. Having grown up in New York and Vermont, she’s now chasing snow covered peaks, endless trails, and a legal career in the West. She is recently fueled by chia seeds, basic survival ration of ancient Aztec warriors — and modern superfood.)