Lemon Blueberry Oatmeal
You won't leave camp hungry after eating this hearty bowl of oatmeal. You might even want to consider including it as a breakfast option home.
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, 1 Tbsp = 120 calories
- 8 oz (240 mL) water
OPTIONAL
- ¼ cup (28 g) cashew milk powder (substitution), vegan option
- ¼ cup (19 g) soy milk powder (substitution), vegan option
- 2 Tbsp (15 g) blueberries, dehydrated (substitution)
- brown sugar substitute (substitution), no-added-sugar option
- 1 scoop (10 g) MCT oil powder (substitution), substitution for coconut oil, 1 scoop = 70 calories
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 8 oz (240 mL) of hot water or to the desired consistency.
- Stir and let stand to allow the blueberries to rehydrate and oatmeal to thicken.
- Add 1/2 Tbsp (7 g) of coconut oil.
- Stir to mix well and enjoy!
NOTES
MEAL PREP TIP
- MCT oil powder may be used as a substitute for coconut oil. Add the powder to the bag with the dry ingredients.
NUTRITION
- Total sugar (per serving): 30 g, including 13 g added sugar
- For a no-added sugar recipe, replace brown sugar with a brown sugar substitute.
- For a heart-healthy recipe, replace whole milk with nonfat milk powder and omit the coconut oil.
- This, however, will reduce the total calories provided by the meal to 369 calories per serving.