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Backpacker Magazine – September 2011

Recipe: Power Oatmeal

Traditional oats with energy-packed surprises

by: Gabrielle Harradine

Power Oatmeal (Justin Bailie)
Power Oatmeal (Justin Bailie)

INGREDIENTS
1⁄2 cup rolled oats
3 tablespoons dried milk
2 tablespoons wheat germ
1⁄4 cup raisins
1⁄4 cup almonds (or pecans)
1 tablespoon sugar
Pinch of salt
2 tablespoons almond butter

AT HOME
Combine dry ingredients (oats, dried milk, wheat germ, raisins, nuts, sugar, and salt) in a zip-top bag. Measure almond butter into a spillproof container or squeeze tube.

IN CAMP
Mix dry ingredients with 11⁄4 cups water in a pot. Stir to combine, breaking up any dried milk lumps as the water warms. Bring to a boil and simmer for about five minutes (until most of the water is absorbed), stirring occasionally. Take off heat and mix in almond butter.

Prep time 2 min
Cook time 10 min
Price $1.51 per serving
Weight 6 oz. per serving
Serves 1
Calories 655*
Fat 21 g
Carbs 95 g
Protein 27 g



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READERS COMMENTS

Star Star Star Star Star
Anonymous
May 03, 2013

I ment I throw a few into my pack, not into my oatmeal

Star Star Star Star Star
Anonymous
May 03, 2013

I use peanutbutter, flaxseed, and flavored coffee ceamers (those liquid 3/4oz coffeemate individual portions make the oatmeal so luxurious that I always throw in a few). French vanilla is my favorite.

llamaguy
Oct 15, 2011

I make this dish but use dried soy "milk" because it adds a nuttier flavor and I am more confident that it will not spoil under more extreme heat and humidity. You can use vanilla flavored soy as well.

CJ
Oct 15, 2011

Probably, but steel cut oats take quite a bit longer to cook.

Gerry R.
Oct 14, 2011

I bet it is even better with steel cut oats.

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