I recently discovered canned yams and I’m such a fan! They make for a delicious pretty much no prep starch that you can have by themselves or as part of a dish. I’ve made pumpkin blender bread and I don’t know how I didn’t think of this version sooner!
Recipe notes
- If you don’t have a food processor or blender, you can swap the 2 cups of oats for a cup and a half of oat flour (which you could make with a coffee grinder) or regular white or whole wheat flour.
Fueling notes
- Per serving, this recipe packs 29 g of carbs, 3 g of protein, and 6 g of fat, and 2 g of fiber
- Pre-workout: eat these in the hour leading up to your session. If more than an hour before, pair with some extra protein/fat (like a cheese stick, nut butter, yogurt, etc) to keep you satisfied.
- Post-workout: pair each serving with ~5 grams of protein (for that 3-4:1 ratio of carbs to protein) within 1-2 hours of your session
The Stuff
- 1 heaping cup of canned yam chunks
- ¼ cup vegetable oil
- ⅓ cup plain Greek Yogurt
- 1 teaspoon vanilla
- 1 egg
- 1/2 cup sugar
- 2 cups oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- Optional: ½ cup raisins
- Oats to sprinkle on muffins
The Steps
- Preheat the oven to 350 degrees and grease a 13×9 pan (you can also use a bread pan or muffin tin)
- Put all ingredients except the raisins and extra oats into food processor and blend until smooth
- Once done blending, stir in raisins. Pour batter into pan and sprinkle with oats
- Bake for 20-25 minutes or until an inserted toothpick comes out clean. Cool on rack before removing from pan
- Then store in an airtight container or freeze any extras to enjoy later
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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