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A Gold Medal Recipe: What the Olympians Are Eating for Breakfast

The balance of proteins and carbs in this recipe helps athletes fuel up for the day. (Photo courtesy of Chobani)

As the Olympic trials wrap up and athletes prepare for the last month of training, their diets will become more important than ever. To help naturally power Olympians like soccer player Lauren Cheney, track and field star Lashinda Demus and Paralympian cyclist and skier Allison Jones, Chobani has shared its winning breakfast recipe, which was created by the chefs at the U.S. Olympic Training Centers and served in the dining halls.

Read below for the recipe, no medal required to enjoy this tasty morning treat!

Bruléed Banana Waffles (serves 4)


  • 2 1/4-cups 0% Vanilla Chobani
  • 1/4 cup instant oatmeal
  • 1 cup buttermilk
  • 4 tablespoons canola oil
  • 1 large egg
  • 2/3 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 4 bananas, halved and chopped
  • 3/4 cup orange juice
  • 1/4 cup toasted, slivered almonds


Mix 1/4-cup Chobani with oatmeal, buttermilk, oil and egg. Mix flour, cornstarch, baking powder, baking soda and salt. Add to Chobani mixture. Cook in greased waffle iron. Brown bananas in a greased nonstick pan on medium heat, 2 min. Flip, add orange juice and cook 30 seconds. Serve over waffles with 1/4-cup Chobani and almonds.

Nutrition Information: Calories 360, total fat 17 g, saturated fat 2.5 g, trans fat 0 g, cholesterol 50 mg, sodium 870 mg, carbohydrate 42 g, dietary fiber 2 g, sugar 11 g, protein 9 g

More from FITNESS: 10 Diet Tips from Olympic Nutritionists