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Makes 12 servings
1/2 cups quick-cook oats
1/3 cup wheat germ or ground flaxseed
1/2 cup chopped pecans or almonds
1/2 cup hemp seeds (hemp hearts)
1/2 cup dried cranberries
1/2 cup chopped dried apricots
1/3 cup unsweetened dried shredded coconut
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1 large egg
1/2 cup honey or brown rice syrup
1/4 cup melted coconut oil
Preheat oven to 350 degrees. In a large bowl, stir together oats, wheat germ, pecans or almonds, hemp seeds, cranberries, apricots, coconut, cinnamon, ginger and salt. In a separate bowl, lightly beat egg and stir in honey or brown rice syrup and oil. Add wet ingredients to dry and mix until everything is moist. Divide mixture among 24 greased or paper-lined mini-muffin cups and make sure to pack it down tightly to help hold everything together. Bake for 15 minutes, or until the edges begin to brown. Cool several minutes before un-molding. Chill in refrigerator for up to 1 week and transport in a small zip-top bag.
Per serving: calories 243, protein 8g, fat 12g, carbs 32g, fiber 3g, sodium 106mg
Republished with permission of Velopress from Rocket Fuel: Power-Packed Food for Sports and Adventure by Matt Kadey, RD. See more recipes at rocketfuelfoods.net.
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