How one rider rescued her relationship with this hearty morning staple

My bae (breakfast I always eat) and I had been going steady for three years. Each morning, the same routine: peanut butter, frozen raspberries, chia seeds, and ground flaxseed swirled into a cozy bowl of oatmeal. I’d come to rely on that hearty concoction of fat, carbs, and protein to fuel my body for a packed schedule of college classes and cycling training sessions. Yep, oatmeal and I had a thing.

But over time, the spark began to fade. One day, out of nowhere, the oats tasted gluey, the fruit mushy, the peanut butter too sticky. I pushed the bowl away. Maybe I’m sick, I thought. But the sensations persisted. Could it be that I’d been stringing along my bae, unwilling to accept that I was bored? And so I did it. I broke up with oatmeal.

I hit the breakfast scene in search of a new love—and found that my options were limited. I have an allergy to eggs and an aversion to cereal. Bagels buried in cream cheese sat in my gut like a lump. Yogurt didn’t satisfy my hunger, but PopTarts did—until the sugar high wore off and left me a cranky mess. My riding suffered, too. I’d finish workouts fatigued, with my stomach grumbling. Perhaps it was time to give oatmeal a second chance.

To avoid falling into the same rut, I had to step outside my comfort zone. So I asked friends and scrolled Pinterest for ways to liven up this breakfast staple. I began with the less risky: I replaced the typical berries with the tropical surprise of pineapple, coconut, and macadamia nuts. So good! Then I experimented with the unusual: An avocado and cheddar combo was too fatty for my taste, but I found a savory hit with sausage, asparagus, and roasted red pepper. I also discovered the mouthwatering salty-sweet combo of real maple syrup and crisp bacon.

As with any relationship, sometimes you just need a little break to figure out what’s missing. I’m happy to say that oatmeal and I are back—and we’re better than ever.

Sow Your Wild Oats: 3 Ways

Maple-Bacon

• 2 slices bacon
• 1 Tbsp pure maple syrup
• ¼ tsp kosher salt

Cook the bacon in a skillet over medium heat until crisp, then transfer to a paper towel–lined plate. Stir the maple syrup and salt into prepared oatmeal*, then top with crumbled bacon.

Sausage, Asparagus, and Roasted Red Pepper

• 1 4-oz sweet Italian sausage link, cooked and sliced
• 3 asparagus spears, cut into 1-inch lengths
• ½ roasted red pepper, sliced into strips
• ¼ tsp black pepper
• ⅛ tsp kosher salt

Combine the sausage, asparagus, and roasted red pepper in a skillet and cook over medium heat until the asparagus is bright green, about 2 minutes. Stir black pepper and salt into prepared oatmeal, then top with sausage and veggies.

Pineapple, Coconut, and Macadamia Nuts

• 1 Tbsp shredded unsweetened coconut
• 2 Tbsp macadamia nuts, chopped
• ⅓ cup crushed pineapple, drained

Toast the coconut in a skillet over medium heat until golden, about 5 minutes. Remove. Repeat with the nuts, about 2 minutes. Top prepared oatmeal with the coconut, nuts, and pineapple.

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