At the end of every summer riding season, my motivator starts to sputter. While mid-summer I thrive on long, high-altitude rides, my rides start to lose length quicker than the days lose sunlight in the dog days of August. As the race season tapers off, so does my motivation to eat well, so instead of packing my bag full of treats that will actually fuel me on all-day rides, I shove some cookies or a Snickers bar in my bag and call it good for a short jaunt around the backyard.
Then the leaves start changing and my motivator roars to life. My rides go from 2 hour ditties to 8 hour leaf-peeping adventures. Then, inevitably, I bonk 40 miles from home and realize its time to start fueling well again, which means it’s time to start cooking again. After a month of not shopping for snack cooking ingredients, my pantry was bare. Luckily, the beauty of simple, nutritious baking is that it doesn’t take a lot of ingredients and this time around, I was able to make due with what I had.
Banana Oat Bars… made with a single 1/3 cup measuring device
1 1/3 cup oats
1/3 cup brown sugar
1 tsp baking soda
2 tbsp almond butter
1/3 cup coconut milk
1 large banana
- Combine oats, brown sugar, baking soda and cinnamon in one bowl. Whisk together eggs, mashed banana, almond butter, and coconut milk in another. Combine the two and mix well.
- Pour mixture in a shallow, non-stick pan and bake in a pre-heated oven at 350 F for 35 minutes.
- Allow to cool, slice into bars, take on next riding adventure before winter hits.
By Eszter Horanyi – Crested Butte, CO – girl bike rider and ride food maker extraordinaire.