3XSport

Winter Fuelling: Porridge Blocks

As the cold bites, those long rides are getting ever so slightly less appealing. The thought of having to wrap up in every item of cycle wear that you own, and you even consider that old trick of wrapping your feet in kitchen foil (it really does work a treat!) is depressing. You spend hours defrosting under the shower on your return and you start to contemplate the real need to go out next time. Yep, that’s winter training! What’s more, as it starts to get colder, you begin to get more hungry as your body works not only to keep you moving, but to keep that core body temperature above freezing too!

Last week a friend and I were having the ‘shall we go out or shall we turbo?’ debate while toasting our feet on the radiator. Of course, riding out has the added benefit of fresh air and a little Vitamin D, and the turbo is getting a tad tedious already! But the thought of chilly toes and numb fingers was not at all appealing. As such, we needed a plan and something to tempt us out! What about FLAPJACKS (cyclist style!)

Whenever you want to enjoy these sneaky snacks: pre-ride, during ride, or for breakfast and dessert, they seem to go down a treat. Simple, quick and healthy, these little blocks of energy are easy to make and sit perfectly in the back pocket of a winter jersey!

 

Ingredients:

Makes 12-15 (or about 8 if you eat as much mixture as me!)

4 large very ripe bananas

1kg porridge oats

4 tbsp salted crunchy peanut butter (or more if you fancy!)

2 tbsp golden syrup

Optional additions: 4 tbsp raisins, 3 tbsp seeds, 3 tbsp coconut flakes, 2tsp cinnamon

 

Method:

  1. Set the oven to 180°C. Lightly grease or line one medium sized flat baking tray.
  2. Heat the 4 bananas and peanut butter in the microwave for 1.30-2minutes or until the bananas become soft and the peanut butter melted.
  3. Mash the bananas and peanut butter together with a fork until smooth.
  4. Mix the golden syrup into the banana mix and set aside.
  5. Put the oats into a large mixing bowl along with any of the additions you fancy.
  6. Mix the wet ingredients into the dry and mix well with a fork until combined.
  7. Bake for 15-18 minutes before scoring and leaving to cool.
Jemima Cooper

Written by Jemima Cooper

Jemima is an Age Group triathlete, Pilates instructor and psychology undergraduate student at the University of Bath. After 16 years of classical ballet training, Jemima took a completely new direction when she went off to university in 2017, where she began training and competing in triathlon. Jemima is a true lover of endurance sport and she is always in search of a new challenge. She has big dreams and aspirations to become a professional athlete and is ready to work hard to achieve this.