Lemon Blueberry Oatmeal
Bright lemon and tart blueberries give this creamy oatmeal a fresh flavor, while almonds add a satisfying crunch. It’s a hearty trail breakfast that’s just as good at home.
EQUIPMENT
- leakproof container, for coconut oil
- camping stove, optional
- insulated meal cozy, optional
INGREDIENTS
- ½ cup (40 g) oats, quick-cooking
- ¼ cup (34 g) milk powder, whole
- 2 Tbsp (6 g) blueberries, freeze-dried
- 2 Tbsp (12 g) almonds, sliced
- 1 Tbsp (14 g) brown sugar
- 1 packet (0.8 g) lemon powder, 1 packet = 1/4 tsp powder
- ½ Tbsp (7 g) coconut oil
- 8 oz (240 mL) water
Dietary substitutions available — see Substitutions below.
INSTRUCTIONS (per serving)
HOME
- Put all dry ingredients in a bag or container for use in the backcountry.
- Pack 1/2 Tbsp (7 g) of coconut oil in a leakproof container to be added when the meal is consumed. We recommend double bagging the oil in the event of a leak. See the meal prep tip below.
FIELD
- Add up to 8 oz (240 mL) of hot or cold water, starting with less and adding additional water as needed to reach your desired consistency.
- Stir and let stand to allow the blueberries to rehydrate and the oatmeal to thicken.
- Add 1/2 Tbsp (7 g) of coconut oil.
- Stir to mix well and enjoy!