This is gold medalist Gwen Jorgensen’s meal of choice. She has oats for breakfast six times a week without tiring of them thanks to this recipe that's been perfected over the years. Topping her bowl with a poached egg (or two!) gives her adequate fuel to get through her morning workout, and it's sure to do the same for you!

Directions

1. Heat a pot of water to a simmer for the poached eggs.
2. Meanwhile, toast the walnuts in a nonstick skillet over low heat, stirring occasionally.
3. Cook the oatmeal in a saucepan by bringing 2 cups of water to a boil with 1/4 teaspoon of salt. Add the oats and cook for 5 minutes, stirring occasionally. If the oatmeal becomes too firm, loosen it with a little more water. Cover to keep warm.
4. Add the white vinegar to the pot of simmering water. Break the eggs into individual cups or plates. Gently stir the simmering water in a circular fashion, then drop the eggs into the water one at a time. Do not let the water boil.
5. Cook 5 minutes, until the egg whites are set. Remove with a slotted spoon and pat dry with a paper towel. Season with a pinch of salt, if desired.
6. Divide the oatmeal into 2 bowls. Top each with sliced banana, chopped walnuts, peanut butter, and a poached egg.