Surely the ultimate fuel for a long day in the saddle – eaten for breakfast a few hours before setting out – the slow release energy in the oats will keep you turning the pedals well into your ride. 

Porridge – the ultimate breakfast ?

For each rider – You need –

  • 1 x cup of Scottish / rolled / porridge oats
  • 1 x cup soya ( or other ) milk
  • 1 x cup water
  • optional – raisins – sultanas – honey – chopped banana – cinnamon – maple syrup – chopped apple – chia seeds – salt – whiskey – brown sugar

To make in a pan –

  • put 1 x cup of oats – 1 x cup of milk – 1 x cup of water into pan
  • put pan over a medium heat
  • stir mix as it warms
  • after 2 minutes add any optional seeds, fruit, salt or whiskey
  • keep stirring until porridge thickens to your taste
  • tip into bowl and cover with any optional sweeteners or spices

To make in a microwave –

  • put 1 x cup of oats – 1 x cup of milk – 1 x cup of water into a microwavable bowl
  • cook on full power – 2 1/2 x minutes for 800w – 2 x minutes for 900w
  • remove bowl – stir mix and add any optional seeds, fruit, salt or whiskey
  • cook for a further 2 x minutes
  • leave bowl to stand for 1 x minute
  • add any optional sweeteners or spices

A simple to make, classic start to any day – that can be tweaked in many a way.  Experiment by adding things you might not have had before – we had real porridge in Scotland when canoeing The Great Glen.  A B & B owner (known as “Drunken Duncan” !!) insisted in making everyone’s porridge with a tot of Whiskey and it makes a real creamy treat.

Vegan Flapjack

The best tasting and easy to make version of this timeless favourite – great fuel on the go – as well as a pre and post ride snack.

vegan flap jacks
Vegan Flapjacks

You need –

  • 150g coconut oil
  • 90g brown sugar
  • 90g maple syrup or agave nectar
  • 170g porridge oats
  • 75g rasins or mixed fruit
  • 75g mixed chopped nuts – sunflower, chia, linseeds, mixed seeds, pistachio nuts can be included
  • 1 x peeled and mashed banana

To make –

  • Pre heat your oven to 160o C or 140o C if its fan assisted
  • Line a medium sized – 20 cm square or 18 cm x 28 cm baking tray with grease proof paper (top tip – scrunch it up 1st – then it covers the tray better)
  • In a pan over a moderate heat – melt the coconut oil, brown sugar and maple syrup / agave nectar together (don t overheat)
  • Remove pan from the heat and mix in the oats, fruit, nuts and mashed banana
  •  Tip the mix into the lined baking tray and spread / flatten the mix with back of spoon
  • Put baking tray into oven to bake for 30 – 35 minutes (till golden on top)
  • Remove baking tray from oven and allow to cool
  • Place a chopping board on top of tray, tip over to remove flapjack
  • Remove grease proof paper and chop flapjack into squares
  • Store in an airtight container (best for around 3 days if they last that long)

*These don t last long in our house – lovely with a coffee – 1st thing in morning – heading out the door to ride – foil wrapped in our jersey pockets for fuel while out on the bikes or to kick start the re fuelling process  on our return.*