Triathlon Magazine Canada - - FEATURES - BY SEANNA THOMAS

AS A HOLIS­TIC nutri­tion­ist and mom of three, my days can be pretty busy, but since my hus­band be­came a triath­lete, I’m be­gin­ning to un­der­stand how busy a day can be that in­cludes a full-time job and train­ing for three dif­fer­ent sports. Brick work­outs and try­ing to fit three sports into a sched­ule, all while work­ing and tak­ing the kids to swimming lessons and hockey prac­tice is ex­haust­ing – and I’m just watch­ing. That’s where I come in. We all know nu­tri­tion is in­cred­i­bly im­por­tant, but some­times it gets for­got­ten when the fo­cus is on ex­er­cise and proper train­ing. We for­get that food doesn’t only come in gel/bar/shake form. Some break­fasts claim to keep you full for a ridicu­lous amount of time with­out con­tain­ing any pro­tein, but we know that’s just not pos­si­ble. I’ve added some pro­tein pow­der into this baked oat­meal recipe, but feel free to leave it out if you would pre­fer. It’s de­li­cious ei­ther way.

1 ba­nana ½ cup ap­ple­sauce 2 eggs ¼ cup maple syrup 1 tsp vanilla 1 cup but­ter­milk

(or add 2 tbsp ap­ple cider vine­gar to reg­u­lar milk and let sit)

¼ cup hemp hearts 1 tsp cin­na­mon 2 tsp bak­ing pow­der cup orig­i­nal hemp pro­tein 3 cups rolled oats


This baked oat­meal packs a pro­tein-punch that will keep you full and en­er­getic un­til lunch. (OK, at the very least, un­til your mid-morn­ing snack.) Not only that, but you can make it the night be­fore and throw it into the oven in the morn­ing and you’ve got a de­li­cious, warm and sat­is­fy­ing break­fast in 20 min­utes.

You’re a busy ath­lete. This recipe saves you the time it takes to think about proper nu­tri­tion first thing in the morn­ing. Also, if you’ve got kids, they’ll love it too.

These oats can also be made in muf­fin tins for in­di­vid­ual cups that are great to grab and go. It keeps well in the fridge for up to a week, or can be frozen (es­pe­cially the cups) for months.

This recipe is soy and nut free. For a dairy-free ver­sion, use co­conut milk in place of but­ter­milk and omit yo­gurt.

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Grease a 9 x 13 pan with co­conut oil (or what­ever you have). If you have to make your but­ter­milk, add the ap­ple cider vine­gar to milk and let sit while you pre­pare the other in­gre­di­ents. In a medium bowl, mix oats, hemp hearts, hemp pro­tein (if us­ing), cin­na­mon, bak­ing pow­der and salt. Set aside. In a large bowl, mash ba­nana. Add ap­ple­sauce, eggs, maple syrup and vanilla. Mix well. Add but­ter­milk and com­bine. Add dry to wet all at once. Don’t over mix. Pour into pan and spread un­til even. Cover and leave in fridge overnight.

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