What I packed for Hood to Coast + Blackberry and Almond Butter Stuffed Oat Muffins

Right about now I’m running in Hood to Coast. This is my first year of participating and I’m filled with excitement (mostly) and a bit of nervousness.

I’m in Van 1 leaving from Mt. Hood and running legs 6, 18 and 30.

Leg 6 (6.75 hard miles) around 7:30pm on Friday
Leg 18 (5.23 hard miles) around 5:30am (my favorite time to run!!) on Saturday
Leg 30 (5.35 moderate miles) around 2:30pm on Saturday

I made a long list of things to pack, because that’s what I do, and thought it would be fun to share what I brought along. This is my first overnight race and I wanted to be as prepared as I could be.

First I baked a bit in the morning.

Zucchini banana chocolate chip bread for Jacob…

Blackberry and Almond Butter Stuffed Oat Muffins for me to take along…

Food was packed…

Clothes + necessities went in…

Random stuff could not be forgot…

All together now…

Hope it’s not too much to bring along!

Now on to these goods. I had this idea to stuff a muffin with almond butter and blackberries, because I have SO many blackberries on hand.

And it was genius.

I’m excited to see what my van buddies think!

Totally should have doubled the batch because now I only have 5 left to take along with me.

Blackberry and Almond Butter Stuffed Oat Muffins
Makes 6 muffins

Based on my microwave breakfast cakes but in muffin form, these individual oat treats are stuffed with blackberries and almond butter. Think PB + J meets muffin. Energy while on the road!

Ingredients

• 2/3 cup rolled oats, ground into a flour + 4 tbsp rolled oats (not ground)
• 1/2 tsp baking powder
• 2 tbsp sprouted omega blend (chia seed, brown rice and flaxseed) or chia seeds
• 1 tsp pumpkin pie spice
• pinch of sea salt
• 1 banana, mashed
• 2/3 cup soymilk
• 1 tsp almond extract
• 2 egg
• 2 tbsp almond butter
• 24 fresh or frozen blackberries, slightly defrosted

Directions

1. Pre-heat oven to 350 degrees. Coat muffin 6 hole muffin pan with oil, or line with muffin liners. Combine the oats, baking powder, omega blend, cinnamon and carob in a bowl. Mix together the banana, milk, almond extract and egg.
2. Stir the wet into the dry ingredients. Pour half the mixture into each muffin whole, then fill each with 1 tsp almond butter + 3 black berries. Pour on the remaining oat mixture. Top each with another blackberry.
3. Bake for 25 – 30 minutes. Allow to cool for 3-5 minutes before eating, the center will be very hot.

On Sunday I’ll let you know if I forgot anything important!

Looking for more to read? Check out my 2 guest posts…

< a href="https://thehealthyapron.com/2011/08/26/share-your-scale-relationship-series-4/">My scale relation ship over at The Healthy Apron

AND

15 Quick & Easy Recipes For Maximizing Summer Time Fun over at The Healthy Everythingtarian

Heather

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