I catch loads of early flights for races, which means that I'm often getting to the airport before the sun has even thought about coming up.
ather than stumble around my kitchen in a sleepy haze looking for something to eat on the morning of a flight, I make this banana recipe the night before and pop it in the fridge so that it's ready to go as soon as I am.
40g jumbo porridge oats
¼ tsp cinnamon
a pinch of salt (optional)
1 banana, peeled and unsliced
2-3 tbsp almond butter or another nut butter of your choice
Mix the oats, cinnamon and salt together and spread out on a plate. Cover the banana with almond butter. Roll the banana in the oat mixture. Place the coated banana in an airtight container and leave it in the fridge overnight. Next morning, grab and go!
Health & Living