I have to give most of the credit for this awesome breakfast to my best fishing mate, Andy. Now, his recipe calls for 2 cups of steal cut Irish oats, rather than butternut squash and quinoa, and skim milk instead of almond milk, but otherwise it’s pretty much the same.
Full disclosure. I’ve called this dish the “dogs breakfast” for years and thought about naming it that here. But it, unfortunately,gives a negative impression to an incredibility delicious, hearty and nutritious meal. Oh, and easy to prepare both in the kitchen and the back country.
You can’t go wrong starting the day on the trail with a breakfast like this.
- 2 cups butternut squash, diced
- 1 medium apple, diced
- ¼ cup pecans, chopped
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 1¼ cup blueberries
- 1 cup black currents or raisins
- ½ cup dried apricots
- 1 tsp vanilla
- ⅓ cup quinoa, uncooked, dry
- 2 tbsp. Breakfast Blend Spice Mix
- 2 tbsp. Coconut oil
- 3 cups almond milk
- ½ lb baby kale, finely chopped
- In a large Dutch Oven over med-low heat, melt coconut oil. Add butternut squash, apple and sauté for 3.5 minutes. Add Breakfast Blend Spice Mix, stir well.
- Add remaining ingredients. Stir to combine. Reduce heat and simmer for 45min to 1hr, or until butternut is soft and tender.
- Top with more chopped nuts, maple syrup, honey, cream or my personal favorite, goat cheese.
No changes to the original recipe are needed to make this dish Back Country Ready. Simply let cool and follow the directions below.
Place 1½ cup of the cooled mixture on the fruit roll-up tray on your Excalibur. Set the thermostat to the vegetable setting and allow to run for 8-10 hours, or overnight. Transfer mixture to zip-lock bags or vacuum sealed bags, and store in the freezer until needed.
To rehydrate, bring 2 cups of water to boil. Empty contents into water and boil for 5 minutes. Reduce heat to a simmer and continue to cook, stirring often, until water has been incorporated.
Serves 1. Enjoy
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