On cold mornings this breakfast backpacking recipe hits the spot, and warms up the body.
- 1⁄2 cup old fashioned oats
- 2 Tbsp diced dried carrots
- 3 Tbsp brown sugar
- 2 Tbsp raisins
- 2 Tbsp dry milk
- 1⁄4 tsp ground cinnamon
- Pinch fine sea salt
- 2 Tbsp shredded coconut
Whirl the oats in a blender until about ⅓ of the original size. Put them in a quart freezer bag. Process the carrots in the same manner, adding them to the bag along with the other dry ingredients.
Bring 1¼ cups water to a boil in your pot. Add in the dry ingredients; stirring well and let come back to a boil. Take off the stove, cover tightly and let sit for 5 minutes. Stir well and top with coconut.
For a vegan version use coconut, rice or soy milk powder.