Using Oatmeal
After years of playing around with oatmeal, I have come to really love its diversity in the kitchen or in the hotel room, where it can be cooked with nothing more than a coffee pot.Below is one of my all-time favorite oatmeal recipes. You can make this recipe in mason jars or in a small square pan that can be baked as oatmeal squares. I like to make it in the jars and then serve it warm with yogurt and fresh berries on top. Double the recipe and have pre-made oat jars for days. Sometimes I swap out the apples for peaches or bananas when I get overly creative. Kids will love this one too.
However you like it, oatmeal is a cyclist's best friend.
Power Oat Jars
Ingredients:
1 cup rolled oats
2 tablespoons chia seeds
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1 cup almond milk
1 1/2 teaspoon pure vanilla extract
2 tablespoon pure maple syrup
1 apple chopped into chunks or cubes
A pinch of sea salt
Pre-heat the oven to 350 degrees Fahrenheit. Take the lids off six mini mason jars or use a small square pan. Note baking time may differ in a pan. In a large bowl, mix the chia seeds, rolled oats, salt, cinnamon, nutmeg and baking powder. Next add in the vanilla, maple syrup and almond milk (you can use another type of milk here) and stir. Next add in the chopped apples (you can use banana or peaches as well). Mix well. Divide the mixture evenly between the mason jars and pour any leftover milk evenly into each jar. Give each jar a nice pat down with your hands to make the mixture more condensed. There should be a good inch left empty at the top of each jar. Bake the oat jars for 20 to 25 minutes. I like to put the jars on a cookie sheet so I can take them all out at once. The oat jars should be lightly browning on top and feel slightly dense to push down on when ready. Let the jars cool for a good 30 minutes. Top with yogurt, berries, nut butter or whatever you prefer. Store in the fridge for the next couple of days. I find these keep well for up to three days.
Nutrition Info:
Entire recipe has 703 calories, 127 grams carbohydrates, 16 grams protein, 15 grams fat. Divide based on how many jars you use or how you cut up your servings if cooking in a pan. Serve with a few soft-boiled eggs on the side for optimal protein, carbohydrate and fat ratios.
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