Pre-ride Oatmeal with
Maple Brown Butter Apricots

Pre-ride oatmeal with Maple Brown Butter Apricots2


I am a creature of habit when it comes to breakfast. For years I ate Luna bars forbreakfast. That was all. One singular Luna bar–and a cup of coffee. Then, from about 2007-2009, I was all about Kashi GoLean cereal. Starting in 2010, and for the three years following, I ate oatmeal. Old fashioned oats, maple syrup and berries. Since trying, and failing, at the Whole 30 challenge, I’ve taken to eating scrambled eggs with sautéed spinach and a side of fresh fruit–usually pineapple or mango.

It’s funny that, for as adventurous as I am with food and flavors, I would stick to eating the same thing, day, after day, after day. I blame the time of day. It’s breakfast–I’m starving when I wake up and I need to eat and eat something quickly! I don’t want to waste time whipping up some elaborate omelette or waiting for bacon to fry (don’t get me wrong–I love me some bacon). It’s the off-season and I don’t need a ton of carbs right now so the egg scramble is helping keep the extra LBs at bay. But the lack of carbs also causes me to bonk on my long weekend rides.

On Saturday I whipped up an amazing bowl of carb-o-licious oats, cooked the old fashioned way on the stove top (which was surprisingly fast). I added some hearty protein with a couple of tablespoons of hemp hearts and some Omega-3s with chia seeds. Apricots are in season right now and when tossed with a couple of tablespoons of brown butter, they taste like toffee. I kid you not. So BOOM–maple brown butter (and vanilla) apricots were invented. For extra nuttiness, I toasted a cup of shelled and chopped hazelnuts and sprinkled them on top of the whole mess with a pinch of ground cinnamon. O.M.G! Bonk begone and oh so tasty!

Pre-ride oatmeal with Maple Brown Butter Apricots

Pre-rde Oatmeal with Maple Brown Butter Apricots

Serves two

1 cup old fashioned oats
1 cup water
Pinch of salt
1/2 cup almond milk
2-3 Tablespoons hemp hearts (shelled hemp seeds)
2 Tablespoons chia seeds
1 1/2 Tablespoons unsalted butter
1 vanilla bean, seeds scraped or 1/2 teaspoon vanilla extract
6 firm but ripe apricots, pits removed and sliced
2 Tablespoons maple syrup
Ground cinnamon to taste
Shelled, chopped, toasted hazelnuts (optional) 


Heat a saute pan over medium heat. Add butter to the pan and allow it to melt. Watch the butter carefully and begin to stir. When the butter begins to smell “toasty” and turn slightly brown, remove from heat and continue to stir. The heat from the pan will continue to cook the butter but you won’t risk burning it. Add the vanilla bean seeds, maple syrup, and apricots. Combine and set aside.

In a  medium saucepan, bring water and salt to a boil over medium-high heat. Add oats and stir. Continue to cook for about three minutes, stirring constantly. When oats become thick, add almond milk a little at time, still stirring, until desired constancy is achieved. Add hemp hearts and chia seeds. Stir to combine.

Spoon into two bowls. Top with apricots, a sprinkle of cinnamon and toasted hazelnuts. Enjoy!