A Breakfast Fit For Race Day

This breakfast came together accidently.




Although I wish I could take full credit for being innovative and creative, I really just had some leftover quinoa that I didn’t want to waste and a few overripe bananas from my mom.




And a need to make a breakfast that could travel with me over the weekend.




Ta Dah!!!




The quinoa adds a hint of nuttiness, which is PERFECT for a pre-race brekkie!  And a PR!




I ate my first slice warm straight out of the oven because I had to run off to spin, and then packed two to go for my weekend race in the city.  The last slice I froze for later in he week.  It will be great to eat on the way to the gym.




On the exercise front…

I signed up for my FIRST triathlon of the year!  I will be doing the Iron Girl Sprint Triathlon on June 16th!  Can you tell I’m excited?

I probably could have stayed in bed yesterday morning!  After an active weekend in the city, including a fast 8k race, my bed was a happy place for me to stay (possibly all day).  But with a half marathon in just a few weeks, a spring triathlon, and the promise of a hot tub, I left my comfy bed despite the gray skies and pouring rain.  Although I had intended on a bike/swim medley, I ended up only going to the pool for 25 minutes of swimming and 10 minutes in the glorious hot tub, nestled in next to the jets.  It was glorious!



Banana Quinoa Baked Breakfast Oats

Makes 4 servings



1 cup uncooked oats

1 cup cooked quinoa

1 tsp baking powder

2 tbsp ground cinnamon

2 tbsp ground flax seed

3 overripe bananas, mashed

1 egg

1 cup almond milk

1/2 tsp vanilla



Preheat oven to 375 degrees.  Spray an 8×8 pan with cooking spray.

Stir together uncooked oats, cooked quinoa, baking powder, cinnamon, and flax.  Set aside.

Mash bananas until smooth.  Beat in egg, almond milk, vanilla and beat well.  Stir in dry ingredients until just blended.  Pour into prepared pan and bake for 30 minutes, until middle is set.

Eat warm or freeze for later.

33 thoughts on “A Breakfast Fit For Race Day

    • It is definitely a tasty and filling way to start the day. I froze one slice which thawed out well. I’m thinking there will be plenty of time for baking with the rainy weekend ahead.

  1. wow that breakfast looks so good and easy to make! I have to try this asap! Good job getting to the pool! Those days that you really could stay in bed all day are the hardest ! But once your done with the workout its the best feeling, then you could go straight back to your bed and not feel bad ;-)!

  2. That looks awesome! And now that you know it works you can go crazy with nuts, digs (current love of my life), CHOCOLATE, oh man possibilities are endless!

    • I have to have oatmeal…no peanut butter. It’s the only thing that works for me! I would be so cranky running on an empty tummy : ) This would be an awesome post run meal…even crumbled in yogurt. Yum!

    • The Great Western in St Charles…I did it last year and hit the wall at mile 8, which was the worst BONK I’ve ever had. I’m hoping to feel better this year but with all of this rain, I haven’t gotten in too any long runs, so we shall see. I am thinking of doing the ZOOMA in Aug!

    • I definitely will!!!
      It’s actually my first tri of the season but since I only did one last summer, almost a year ago, it feels like my first triathlon. I truly appreciate your enthusiasm and encouragement! And should tell you that I make your carrot orange green smoothie ALL of the time. I’m counting down the days until the farmer’s market opens for fresh kale!

  3. Yeah! You’re first tri of the season! Excited for you!

    And, excited about this recipe! Looks perfect for breakfast and as soon as I’m home this weekend, totally making it!

  4. Love this recipe! Making it for the second time this morning. I added a couple of tablespoons of chia seeds to up the nutritional value even more. It’s great warmed up in the morning with a little peanut or almond butter.

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