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“OMG” Oatmeal Recipe

Serve up this satisfying breakfast from triathlete-chef Corey Roberts before your next long ride.

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8 ounces mixed grains (rolled oats, rolled rice, rolled barley and kibbled rye)
1 tsp salt
14 ounces coconut milk
1 ounce organic trail mix (nuts and dried fruit)
1 fresh apple or pear (cored and diced into ¼-inch cubes)
3 tsp butter, divided
1 ounce mixed fresh or frozen organic berries
2 bananas
3 T golden syrup (can substitute maple syrup)
4 T vanilla Greek yogurt
2 T toasted coconut flakes


Bring 14 ounces of water in a saucepan to a boil. Add the salt and mixed grains, and stir to combine. Cover the saucepan and turn off the flame, leaving for 10 minutes. Add the coconut milk, organic trail mix and diced apple or pear to the mixed grains, place over a medium flame, stir and bring back to a simmer. Remove from the flame and stir in 1 teaspoon butter and the berries. Cover and let sit until you are ready to serve. Cut bananas in half vertically and then in half horizontally. Heat frying pan with 2 teaspoons butter. Place bananas in, flat side down, and fry 1 minute. Add the golden syrup and cook for 30 seconds more. To serve, equally divide the oatmeal among four bowls, then place the bananas in the bowls fried side up. Drizzle a little golden syrup over the oatmeal, then top with a tablespoon of vanilla Greek yogurt (per bowl) and sprinkle with toasted coconut.

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Triathlete-chef Corey Roberts. Photo: Jennifer Jagusak
Triathlete-chef Corey Roberts. Photo: Jennifer Jagusak

Meet the Triathlete-Chef

Aussie transplant Corey Roberts gave up an 18-year career as a chef when an opportunity came up to work in triathlon event management. Based in Long Island, N.Y., Roberts has been working as the athlete experience guide for EventPower for the past two years, but he had spent his life—starting as an apprentice chef in Melbourne at age 15 and most recently as the executive chef of menu development for LSG Sky Chefs (airline catering)—working in a professional kitchen. But he hasn’t given up cooking entirely—he hosts and cooks for his tri club’s annual party in his backyard, where he has a tricked-out kitchen (complete with woodfire pizza oven), which he built with his $20,000 winnings from the Bravo show “Rocco’s Dinner Party.” Triathlon became a passion even before cooking did—after an injury hurt his future as a competitive swimmer, he raced his first tri at age 11 on a BMX bike “and never looked back,” says Roberts. He did his first half-Ironman at 15, then first Ironman at 18 and now races an Ironman every other year. He plans to race Ironman Mont-Tremblant in August.

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