DIY backcountry oatmeal
Notes
Instant oatmeal is a bikepacking staple for me. But I get tired of the old oat packets that aren’t that nutritious. This recipe is satisfying, filling, customizable and full of tasty ingredients. All you do is boil water for oatmeal, coffee, and watch the sun rise for 3 minutes and your breakfast is ready. Prep for this is a snap and is way better than any packaged oatmeal. Have fun with this recipe and think of other flavours you can add to your liking.
Ingredients
½ cup oats, quick-cooking
¼ cup coconut milk powder
·2 Tbsp dehydrated berries (I prefer blueberries)
2 Tbsp nuts, toasted and chopped (almonds, pecans or walnuts work well)
1 Tbsp brown sugar
½ tsp hemp seeds
½ tsp chia seeds
½ tsp ground pumpkin seed
½ tsp ground flax seed
Pinch of cardamom, cinnamon, ginger, nutmeg (try one spice or all together)
Dried fruit for topping (banana, cranberries, raisins, apricots, apple, kiwi or whatever you have on hand)
Optional flavour boosters, 1 tsp: peanut butter powder, cocoa, espresso, turmeric (use your imagination here!)
Extra fat option: 1 tsp coconut oil
INSTRUCTIONS
At home
Optional: put oats in food processor and break them down a bit for faster cooking times. Don’t process too long or just becomes oat flour.
Put all dry ingredients (including your preferred flavour booster, PB is my go-to) in a bag or container to be used on the trail. Pack coconut oil in a separate spill proof container.
On the trail
Measure out ½ - 1 cup (250 mL) of boiling water and add to the oat mixture in a bowl until oatmeal is to your desired consistency.
Stir and let stand to allow the blueberries to rehydrate and oatmeal to thicken.
Top with more dried fruit, nuts and coconut oil of you like.
Stir to mix well and enjoy!
Note: this recipe works great at home! Make in bigger batches and store in an airtight container, then you always have it on hand.
