March is upon us and soon, many cyclists including myself, will be dusting off our bikes and heading out on long spring rides. This means loads of exercise, lots of fun and hunger pangs galore!

My understanding is that many cyclists visit a cafe or two, whilst out for the day or longer. Which is great…. walking into a warm, aromatic cafe, flopping into a comfy chair and refueling with a meal, snack and drink, is a hugely pleasurable part of the cycling day. However regular tea shop/cafe stops can add up to lots of of spending. If you’re budgeting, even a snack and a cuppa, can add up to quite a few pounds over days and weeks. Then, there is the other scenario, that one might be hungry when there isn’t a cafe in sight and the only available alternative is junk food.

There was a lot of interest in one of my recent blog posts about foods consumed by myself whilst cycling. So I thought in this one, I’d include one a tried and tested delicous snack recipe. Perfect to take cycling, walking or even for a long distance run.


The recipe is a twist, on that trusty, old-timer powerhouse…. porridge!

Blueberry Bites.

  • ⅔ cup (80 g) fine or ground oats.
  • ⅓ cup (35 g) ground flaxseed
  • ½ tsp ground cinnamon
  • ¼ tsp or less of fine sea salt
  • 1 and ⅔ cups (375 ml) water
  • 1 cup (250 ml) mashed very ripe bananas
  • Optional: 1 to 2 tablespoons sweetener…I use warm molasses
  • 1 tsp vanilla essence
  • 2 tsp baking powder
  • 1 cup (150 g) blueberries
  • Optional: 2 to 3 tablespoons of seeds, dried dates or nuts.
  1. Preheat the oven to 375F (190C). Line an oblong loaf tin or similar, with grease-proof paper, leaving the paper overhanging on both sides.
  2. In a large bowl, combine the oats, ground flax seeds, cinnamon and salt. Stir in the water, bananas, sweetener, dried nuts/ fruit and vanilla essence until completely blended. Stand for 10 minutes.
  3. Stir the baking powder into the batter; spread evenly into the prepared tin. Scatter with blueberries, gently pressing into the batter and sprinkle with seeds.
  4. Bake in the preheated oven for 50 to 60 minutes until deep golden brown and set at the centre. Leave to cool at least 20 minutes before lifting out of the pan (use the grease-proof paper overhang). Cut into even pieces.

Perfect for packing up to take outdoors, chewy, moist, filling and healthy. Keep for up to a five days inside an airtight container/bag, in a cool place.


Coniston Summit 2015 020

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