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Backpacker Magazine – September 2011
Recipe: Power Oatmeal
Traditional oats with energy-packed surprises
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
I ment I throw a few into my pack, not into my oatmeal
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.
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.
Probably, but steel cut oats take quite a bit longer to cook.
I bet it is even better with steel cut oats.
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