Try Out A New Twist On Oatmeal
We asked fitness bloggers what recipes they love both as runners.
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Amanda Loudin, who blogs at misszippy1.com, makes this for breakfast every couple of weeks for her family, including a 14-year-old son and a 10-year-old daughter. Loudin likes the “nutritional punch” for running, and she says, “I love sending my kids off to school with a warm, healthy meal in their bellies. I’m a big believer that nutrition and learning go hand-in-hand!”
Serves up to 8
2 cups rolled oats (not instant)
½ cup toasted walnuts, chopped
1 tsp. baking powder
1½ tsp. ground cinnamon
2 cups milk
⅓ cup maple syrup
1 large egg
2 tsp. vanilla extract
2 ripe bananas, sliced
1½ cups fresh or frozen berries
Preheat oven to 375 degrees. Grease 8-by-8-inch pan. In a bowl, mix oats, half the walnuts, baking powder and cinnamon. In another bowl, whisk together milk, maple syrup, egg and vanilla. Arrange banana slices in a single layer in bottom of pan. Sprinkle ⅔ of berries on top. Cover fruit with oat mixture and drizzle with milk mixture. Scatter remaining berries and nuts on top. Bake for 35 to 40 minutes until top is golden brown. If mornings are hectic, arrange this at night to bake in the a.m.