Big Ass Oatmeal
 
Prep time
Cook time
Total time
 
Big Ass Oatmeal Author: David White
Chef:
Serves: 2
Ingredients
  • 1 ½ cup quick oats
  • 2 Tbsp maple sugar or brown sugar
  • 2 Tbsp freeze dried blueberries
  • 2 Tbsp freese dried strawberries
  • 2 Tbsp dried currents
  • 2 Tbsp chopped pecans
  • 1 tsp almond milk powder
  • 1 tsp Breakfast Blend Spice Mix
  • ½ tsp sea salt
Directions
  1. Making almond milk powder is a pain in the ass, but makes for a really tasty oatmeal. First, in a small sauce pan over medium heat add 1 cup almond milk and reduce to about a ¼ cup, remove from heat and allow to cool. On the fruit roll up sheets of you dehydrator, add reduced almond milk and dry at 135 degree setting for 4-6 hours, or until mixture is completely dry and brittle to handle. Transfer to spice grinder and grind into a fine powder.
  2. Into a high quality resalable zip top or vacuum seal bag, place all ingredients. Seal and store until ready to use.
Back Country Preparation

To prepare bring 3 cups of water to a boil. Reduce heat and simmer for 2-3 minutes. Remove from heat and serve.

NOTE: I always bring a couple ounces of real maple syrup with me when I bring Big Ass Oatmeal into the backcountry. You should too.
Recipe by Back Country Culinary at http://backcountryculinary.com/big-ass-oatmeal/