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Breakfast

Contents

RASPBERRY OATMEAL

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  • 1 cup "minute oats" from the bulk bins (or 3 tj's oatmeal packets)

  • 2T chia seeds

  • 1/3 cup freeze dried raspberries

  • 1T Nido milk powder

  • 1/4 cup walnuts

  • 2 packets brown sugar

  • 1 packet coconut oil

Boil 2 1/8 cups water and add everything.

BLUEBERRY LEMON OATMEAL

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  • 3 packets tj's oatmeal (= 1 cup)

  • 2T chia seeds

  • 1 packet true lemon (1/2-1/4 tsp)

  • 1/2 cup freeze dried blueberries

  • 1/4 cup chopped almonds

  • 1T Nido milk powder

  • 1 packet coconut oil

  • 2 packets brown sugar (1 each)

Boil 2 1/8 cups water and add everything.

CHERRY CHOCOLATE OATMEAL

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  • 1 cup "minute oats" from the bulk bins (or 3 tj's oatmeal packets)

  • 2T chia seeds

  • 1/3 cup dried sour cherries

  • 2T chocolate chips

  • 1T Nido milk powder

  • 1/4 cup hazelnuts

  • 2 packets brown sugar

  • 1 packet coconut oil

Boil 2 cups water and add everything.

RICE PUDDING

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Recipe: in "Lip Smackin Vegetarian Backpackin" p. 18

Note: When storing together, put the fixins in a small bag and put that bag inside the larger bag containing rice. (If the fixins bag spills a bit, it doesn't matter; if you do the opposite and the inner rice bag spills, it's very annoying.)

first bag:

  • 1 cup instant brown Minute Rice - 100g
    • OR: dehydrate 1 cup per person cooked brown rice, it tastes much better and isn't that much worse to rehydrate

second bag:

  • 2T vanilla instant pudding
  • 2T powdered milk
  • 2T coconut cream powder
  • 1T chia seeds
  • 1/4 tsp cinnamon
  • 1/4 cup dried cranberries
  • 2T chopped honey roasted peanuts

Mix rice with 1 3/4 cups water and boil together; rest for 15 minutes, re-boiling if needed. This deliberately results in rice in a puddle.

Add pudding mix, stir.

APPLE QUINOA PORRIDGE

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https://www.rei.com/blog/camp/backpacking-recipe-apple-quinoa-porridge

  • 1/2 of the above recipe of quinoa stuff, dehydrated all together
  • 2T coconut milk powder
  • 1/4c? choppped pecans

Boil 8oz water, etc.

PARMESAN GRITS WITH SPINACH

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https://www.thrueat.com/backpacking-recipes/parmesan-spinach-and-bacon-grits

It's the Albers "quick grits."

Prep: Combine all in one bag. (Original recipe had two bags, but it's fine.)

  • 2/3 cup grits

  • 2T onions

  • 1T dried bell pepper

  • 10g dried spinach (big handful - 1/2 cup? - dried)

  • 2T butter powder

  • 2T parmesan cheese (4T was too much) + 1T cheddar cheese

  • 2 dashes black pepper

  • 1/4 tsp garlic powder

  • 2T immitation bacon

  • 1 tsp bouillon

  • dash cayenne

  • cholula/hot sauce goes really well with this

  • 2.5 cups of water to boil.

  • Add everything.

Altitude (> 8k) affects grits the most. If you wait and it's still soup, carefully heat it some more.

CHEESY CHEDDAR GRITS WITH MUSHROOMS

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Prep: Combine all in one bag. (Original recipe had two bags, but it's fine.)

  • 2/3 cup grits

  • 2T onions

  • 3T sliced up mushroom

  • 3T dried bell pepper

  • 2T butter powder

  • 2T cheddar cheese powder

  • 2T fake bacon

  • dash cayenne

  • 1/4 tsp paprika

  • 1/4 tsp garlic powder

  • 2 dashes pepper

  • 1 tsp bouillon

  • cholula/hot sauce goes really well with this

No olive oil. (?)

  • 2.25 cups of water to boil.
  • Add everything.

Altitude (> 8k) affects grits the most. If you wait and it's still soup, carefully heat it some more.

MASHED POTATOES

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if have cheese:

  • 1 cup (1/2 cup per person) potatoes (butter flavor)
  • cheddar cheese

otherwise:

  • 1 cup (1/2 cup per person) potatoes (loaded or other flavor)
  • some butter powder, cheese powder, bacon bits, maybe scallions