By 6-0 and the conference is watching. I've been through undefeated regular seasons before — once at my old school, years ago — and I know how they can turn. The trap game, the overlooked opponent, the Friday night when everything that usually works doesn't. I keep the practices harder than the wins might suggest we need, because the wins don't tell you what the next loss will look like. The next loss always finds its own way in.
Damien Parker is being recruited by Colorado, Colorado State, and Air Force. I've had conversations with two of those programs' coaches this week. Both of them asked me the same question in different words: Is he mature enough for college? I told them the truth. He's disciplined in a way that most juniors aren't. He shows up early. He asks questions that are two plays ahead. The maturity is there. The recruiting spotlight will test it in ways I can't predict. That's what college is for.
Homecoming Friday night, 38-10. The crowd was the biggest I've seen at Eldorado Prep — the building momentum of an undefeated season filling the stands with people who want to be part of something. I managed the crowd energy before the game. Told the players: we're not playing the crowd. We're playing the other team. Stay in the game that matters.
Sofia ran a half marathon this weekend. Thirteen-point-one miles at eleven years old. She finished in two hours and fourteen minutes, which is a legitimate time for an adult. Lisa and I waited at the finish line. When she came across she looked for me immediately, and I raised both fists, and she laughed. I'm still thinking about that laugh. She finds joy in the hard parts. I don't know where she got that. Maybe she got it the same place I got it, eventually.
Sofia running thirteen miles at eleven years old, Damien showing up early every single day, our team holding discipline through a homecoming crowd that wanted us to play for them instead of for the game — all of it comes back to the same thing: you have to prepare before anyone is watching. These peanut butter chocolate chip granola bars have become part of that ritual for us. I make a batch on Thursday nights before Friday games, and by the time the players are in the locker room Friday afternoon, they know there’s something waiting for them — dense, real fuel made with intention. It’s a small thing, but small things done consistently are what undefeated seasons are made of.
Peanut Butter Chocolate Chip Granola Bars
Prep Time: 10 minutes | Cook Time: 0 minutes (chill: 1 hour) | Total Time: 1 hour 10 minutes | Servings: 12 bars
Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1/2 cup creamy peanut butter
- 1/3 cup honey
- 1/4 cup packed light brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup mini chocolate chips, divided
- 1/4 cup ground flaxseed (optional, for extra nutrition)
Instructions
- Toast the oats. Spread rolled oats on a large rimmed baking sheet and toast in a 350°F oven for 8–10 minutes, stirring once halfway through, until lightly golden and fragrant. Remove and let cool slightly.
- Make the binder. In a small saucepan over medium-low heat, combine peanut butter, honey, brown sugar, and butter. Stir constantly until the sugar is dissolved and the mixture is smooth and just beginning to bubble, about 3–4 minutes. Remove from heat and stir in vanilla extract and salt.
- Combine. Pour the warm peanut butter mixture over the toasted oats in a large mixing bowl. Add flaxseed if using and 1/4 cup of the chocolate chips. Stir until everything is evenly coated. Allow to cool for 5 minutes so the chocolate chips don’t fully melt.
- Press into pan. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides. Transfer the mixture to the pan and press down firmly and evenly with the back of a spatula or your hands (slightly dampened to prevent sticking). Scatter the remaining 1/4 cup chocolate chips on top and press them gently into the surface.
- Chill. Refrigerate for at least 1 hour, or until the bars are firm and hold their shape when cut.
- Slice and serve. Lift the slab out of the pan using the parchment overhang. Cut into 12 bars with a sharp knife. Store in an airtight container in the refrigerator for up to one week, or wrap individually and freeze for up to 2 months.
Nutrition (per serving)
Calories: 215 | Protein: 5g | Fat: 10g | Carbs: 28g | Fiber: 3g | Sodium: 95mg