Sunday, March 9, 2014

Instant Oatmeal

A few weeks ago when we were preparing for our camping trip, I was thinking about what to bring for breakfast.  I don't know about you, but I like something hot and filling for breakfast when I'm camping.  I mean, camp food is serious business to me. Usually, I make breakfast burritos (thank you Nowicki), but the campground we were using has an amazing taco stand so that seemed silly.  I had been wanting to try the instant oatmeal from the Homemade Pantry  (which is my favorite and you should buy 100 copies just to have because it's that awesome) for pretty much ever and this was the perfect opportunity.  You guys, it was so good.  Like, bell hops butterfly kicks good.

I've made it a few more times since then and adapted it for the ideal work breakfast.  I work a 12 hour day 2 days a week and it's a pretty intense day.  I need something simple and preferably delicious to keep me from eating my arm or punching someone in the face by the afternoon.  I use the same technique, but add more "stuff" for protein and nutrition.  The beauty of this is that you can make it whatever you want it to be.  I like it a little sweet because I am eating it away from home and don't have brown sugar or honey to add to taste.  If you don't want it so sweet, cut back the sugar.




Instant Oatmeal

6 cups rolled oats (not instant)
3/4 cups brown sugar (i've used light or dark)
1 Tablespoon cinnamon
1/4 teaspoon nutmeg (optional)
1/2 cup wheat germ
1 cup chopped pecans
1 cup sliced almonds
1 cup dried cranberries

Spread the oats on a cookie sheet and bake in a 325 degree oven for 20 minutes.  Let them cool a bit.  In a food processor, combine 4 cups of the oats, the brown sugar, cinnamon, and nutmeg.  Pulse until the mixture is a coarse powder.  

In a separate bowl, mix the nuts, cranberries, the rest of the oats, and wheat germ and stir them together.  

Pour the oat mixture into the container you plan to store you oatmeal in.  I keep mine in a large enameled metal container with a lid, but a wide mouthed jar will work too.  Add the nut mixture to that and shake it all up.



You can keep this in the pantry for a month, or in the fridge for up to 3 months. The ratio for eating is about a half cup of oatmeal to one cup of boiling water.


Now, for work (OR CAMPING), I put the oatmeal mix in half pint mason jars.  I fill the jars about half to 3/4 of the way full, and when I'm at work, I fill to the top with hot water, shake, and eat!



Enjoy!


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