Prepare a healthy training snack...

Banana & Sultana Porridge Bars

The MoonWalk is always a fun-filled event, sure to create wonderful memories of taking on a challenge and accomplishing it! 

Whether you're taking part in The MoonWalk London or The MoonWalk Scotland, LIVE or Virtual, 6.55 miles or 52.4 miles, fuelling your body throughout training is a must! 

Walk the Walk has always promoted healthy eating and has an organic policy, making organic food delivery company Abel & Cole's recipes perfect.

They have very kindly let us share a couple of recipes they've specifically created for training for The MoonWalk... not only are these delicious and easy to make, they are healthy... pack them in your bumbag for a tasty snack.

Did you know, there is no lower age limit for the Virtual 6.55 mile walk? Why not enter your children and get them involved! It's a great way to encourage them to have an active lifestyle, have fun making healthy snacks and just imagine their faces when they receive their well-deserved medal...

Banana & Sultana Porridge Bars

These oaty porridge bars make a sustaining breakfast to go, or a tasty snack on long walks and bike rides. Made with a blend of peanut butter, bananas and a pinch of cinnamon folded with jumbo porridge oats and sultanas - they're crisp, chewy, sweet and nutty. See more here.

Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Line the base of a 25cm x 32cm baking tin with baking paper.
2. Peel the bananas and break them into a food processor. Add the peanut butter, honey, egg and cinnamon. Add a small pinch of salt, then blitz together till smooth and combined. No food processor? Break the bananas into a bowl and mash till smooth. Add the other ingredients and beat together till combined.
3. Scoop the banana mix into a bowl. Add the oats and sultanas and stir to combine. Scoop the oaty mixture out onto the baking tin, flattening it down to make a smooth rectangle. Slide the baking tin into the oven and bake for 20-25 mins till golden brown.
4. When the oats are golden brown, take the tin out of the oven and slice into 18 bars with a butter knife. Set aside to cool and when completely cold, transfer to an airtight container. The bars will keep for up to 1 week in the tub.

And when you return home just imagine if these are waiting for you....  

Chocolate & Hazelnut Fat Bombs

Fans of chocolate hazelnut spread will love these mini fat bombs, a low carb blend of hazelnut butter, dark chocolate and coconut oil. Set in bite-sized portions, they keep brilliantly in the freezer and make a tasty snack on any longer walk. See more here.

Method

1. If you have a mini muffin tin, line the holes with mini muffin cases. If not, you can pop 12 mini muffin cases on a baking tray. Or alternatively, use an ice cube tray to make the fat bombs in (no need to line, but you may want to rub a little coconut oil around the insides of the ice cube tray).
2. Scoop the hazelnut butter and coconut oil into a small pan. Break the chocolate into small pieces and add to the pan. Set over a low heat and gently warm, stirring, till the chocolate and coconut oil are smooth and combined.
3. Spoon the hazelnut and chocolate mixture into the mini muffin cases or ice cube tray. Pop in the fridge and leave for 30-40 mins, then take out of the fridge and sprinkle a little salt over each one, if you like. Return to the fridge and chill for another 1-2 hrs till set. You can transfer the fat bombs to an airtight tub and store in the fridge for a couple of weeks, or store in the freezer for up to 3 months. You can eat them from frozen, or let them defrost for 30 mins before eating.

Enjoy and happy walking!

Get ready to celebrate 'Your Hero' at The MoonWalk London 2022 and The MoonWalk Scotland 2022!

Know someone who wants to get involved and help out on the night? Ask them to join our Volunteers team!