Pumpkin Apple Oatmeal Cakes Are the Perfect Pre-Workout Bite
Prep your breakfast with pre-made portions and a healthy maple-yogurt topping.
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Good news! You don’t have to listen to your hungry stomach growl through yet another early-morning swim workout. Instead of training on an empty tank, fuel up with these quick and easy Pumpkin Apple Oatmeal Cakes. Make one batch of this simple recipe on Sunday, and you’ll have a healthy grab-and-go breakfast option for the entire week—perfect for the time-crunched triathlete.
This is one of the recipes from our guide to meal planning to help you manage your meals efficiently and deliciously. Be sure to check out the full: Busy Triathlete’s Guide to Meal Planning.
- 1 cup steel-cut oats
- ½ cup oat flour
- ½ cup walnuts, chopped
- 1 tsp cinnamon
- 1 tsp ginger powder
- ¼ tsp salt
- 2 large eggs
- 1 cup pumpkin puree
- 2 apples, chopped
- ½ cup milk or unsweetened non-dairy alternative
- 1 ½ cups plain Greek yogurt
- 2 Tbsp pure maple syrup
- In a bowl, cover oats with water and soak for four hours or more.
- Preheat oven to 350°F. Drain oats and add to a large bowl along with oat flour, walnuts, cinnamon, ginger powder, and salt. In a separate bowl, lightly beat eggs and mix with pumpkin, apples, and milk. Add wet ingredients to dry ingredients and stir to combine.
- Divide oat mixture among 10 standard-sized greased or paper-lined muffin cups. Cook for 20 minutes, or until set. Let cool for several minutes before unmolding.
- Stir together yogurt and maple syrup. Serve cakes topped with dollops of maple syrup and yogurt.