Oatmeal Alternatives for Endurance Athletes

Pomegranate Oat Scones

Ingredients

2 tablespoons butter
1 1/4 cups rolled oats
3/4 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1/4 cup Sucanat or sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup pomegranate seeds
2 egg whites
1/2 cup plain organic yogurt (or homemade yogurt)
2 tablespoons canola oil

Preheat oven to 425 degrees F. Spray a baking sheet with nonstick cooking spray, or line with parchment paper.

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Melt butter in microwave, then set aside to cool slightly.

In a large bowl, combine oats, flours, Sucanat or sugar, baking powder, baking soda and salt. Stir in pomegranate seeds.

In a small bowl, combine melted butter, egg whites, yogurt and oil. Add wet ingredients to dry ingredients, and stir until just moistened. Turn out dough onto a clean, lightly floured work surface. Knead the dough gently to form a ball. Form the ball into a rough eight-inch circle, and cut into 10 wedges.

Place the wedges onto baking sheet, and bake until lightly browned, about 12 to 13 minutes. Remove from oven and let cool slightly. Serve warm or at room temperature.

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Apple Banana Oat Muffins

Ingredients

2 ripe bananas, mashed
3/4 cup brown sugar
1/2 cup all-natural applesauce
1/4 cup almond milk
1/2 cup plain nonfat organic yogurt
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 cup whole-wheat flour
1 cup almond flour (or almond meal; this is just finely ground almonds)
1/2 cup plus 2 tablespoons rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda

Preheat oven to 400 degrees F. Spray a regular-sized muffin tin evenly with cooking spray.

Peel bananas and break into two-inch chunks in a large bowl. Mash bananas with a fork. Add brown sugar to the bananas and whisk with fork until well combined. Add applesauce, almond milk, yogurt, and vanilla extract, and stir to combine.

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In a separate bowl, add all dry ingredients and stir to combine. Add wet ingredients to dry ingredients and stir to combine (don't overmix; if you do, muffins can become tough). Pour batter into muffin tins, and sprinkle the tops of each muffin with extra rolled oats.

Bake for 18 to 20 minutes, or until a toothpick inserted into the center of one muffin comes out clean. Remove from oven and let cool completely before removing from tin.

More: Portable Savory Breakfast Recipes for Athletes

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About the Author

Sabrina Tillman Grotewold

Sabrina Tillman Grotewold is the running editor for active.com, and the creator and author of the Active Cookbook. She runs nearly every day, enjoys cooking and developing recipes, and taking her son for long walks in his stroller.
Sabrina Tillman Grotewold is the running editor for active.com, and the creator and author of the Active Cookbook. She runs nearly every day, enjoys cooking and developing recipes, and taking her son for long walks in his stroller.

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