Pumpkin 5-grain cereal and Banana and Nut Butter Stuffed French Toast

Temperature: 4° C

Distance run/type: 16k / LSD

Clothes: Capri pants, Lululemon tank top, Adidas outer shell, Asics TrailRunners.

Feeling: Great! My hands were a bit cold for the first 8k or so, but they warmed up, and the cold wind felt amazing while running in the sun.


After yesterday’s hot cereal breakfast, I woke up extra early so that I could prepare another hot breakfast before my long run. I figure now is the time to experiment with different types of breakfasts in case I’m interested in changing up my usual morning routine. This morning, I didn’t think I had time to wait for the Red River Cereal to cook, so I cheated and used prepared 1/2 cup  5-grain hot cereal with 1 cup water. To it, I added (inspired heavily by Caitlin’s Pumpkin Spice Oatmeal):

  • 1/4 cup pureed pumpkin
  • 1 tbsp espresso powder

When it was ready, I topped it with some slivered almonds, frozen strawberries, and lots of cinnamon. The pumpkin actually added a lot of volume to this, and it yielded about 1.5 cups of cereal. Since today was my long-run day, I decided that I’d probably be okay eating this as my sole fuel for my run. It was fabulous! I didn’t even take a gel halfway through the run like I normally do and I felt energetic throughout the majority of the (pretty hilly) run.

When I got home, I refueled quickly with a small helping of Mocha yogurt before I got to work on my Banana and Nut Butter Stuffed French Toast.

Banana and Nut Butter Stuffed French Toast

I first came across this glorious sandwich on Megan’s blog (who was inspired by Caitlin’s Grilled Banana Sandwich). I finally had an opportunity to make my own version today – and am I ever glad that I did!


  • 2 slices Ezekiel 4:9 bread
  • 1 small banana
  • 1 egg
  • dash of milk (I used organic unsweetened soy milk)
  • brown sugar
  • cinnamon
  • almond butter
  1. Beat the egg and milk in a shallow bowl and soak both pieces of bread on it. Slice the banana length-wise and then cut each length in half.
  2. Preheat a non-stick pan to medium-high and coat with cooking spray.
  3. Add the bread and bananas to the pan, and sprinkle brown sugar on the uncooked, egg side. After about 2 minutes, flip the bread and bananas, and sprinkle cinnamon onto the other side.
  4. When the bread and bananas are finished, remove from pan, spread some almond butter on one of the slices of bread, add bananas and the finish it off with the other slice of bread.
  5. I didn’t have any powdered sugar or maple syrup, so I drizzled mine with some organic honey and proceeded to stuff my face for the next 10 minutes. As if this weren’t indulgent enough, I am seriously considering adding some chocolate nut butter to this sandwich next time I make it. Mmmmm

Well, now that I’m rightfully stuffed for the time being, I’m going to run some errands and enjoy the rest of my Sunday.

Happy weekend to everyone!

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6 thoughts on “Pumpkin 5-grain cereal and Banana and Nut Butter Stuffed French Toast”

  1. Can I just say that the banana stuffed french toast looks amazing? I’ve always wanted to try Elvis’s famous grilled peanut butter and banana sandwich but have always considered it too unhealthy to eat. I’ve recently watched my brother make that sandwich and have confirmed my assumption. But this banana stuffed french toast may just do the trick. Although I’m not sure its healthy I’m pretty sure it ain’t Elvis either. Great post!

  2. You had a wicked amount of energy yesterday, even at the end of the run. Looks like you may have stumbled upon a winning breakfast. Slow-release carbs; I’ve heard of the concept but was skeptical.

    1. Thanks for visiting, and for commenting! I’m going to see if the same thing happens this Sunday.. well, if I can wake up early enough to cook some cereal again. 🙂 Hopefully I’ll see you there again this Sunday?

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