Blueberry coconut oatmeal
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Quick oats with coconut milk powder, freeze-dried blueberries, almonds, coconut and hemp seeds, bagged for trail breakfasts.
Ingredients
- 1/2 cup rolled oats I like Bob’s Red Mill gluten-free variety
- 2 tablespoons dried blueberries
- 1 tablespoon sliced almonds
- 2 teaspoons coconut sugar
- 2 teaspoons vanilla powder
- 1/2 teaspoon chia seeds
- pinch of salt
- 1 scoop collagen powder your favorite, optional
Equipment
- zip-top bags
- saucepan
Directions
- Put all the ingredients in a mason jar or other airtight container and close it until you are ready to cook.
- To cook, bring 1 cup of water to a boil in a small saucepan and pour in everything from the jar.
- Turn the heat down to medium and cook for 4 to 5 minutes, stirring now and then, until the oats are tender. Serve warm.
Notes
Store the jars airtight for up to 2 months.
Steel-cut oats work too, but they need to cook longer.
Change the flavor with dried cherries and cocoa powder, pecans, and so on. Keep the amounts the same and play with the add-ins.