Breakfast Recipe: Cinnamon & Almond Semolina
Cinnamon & Almond Semolina
Lactose free & vegan option available.
A delicious spin on traditional oatmeal for breakfast. Semolina is a fantastic grain to substitute for a bit of variety, providing a nutritious and easy to prepare alternative in the backcountry.
Ingredients
Serves 1
Ziplock 1:
- 60g semolina
- 2 Tbsp milk powder
- 1/2 Tbsp caster sugar
- 1/2 Tbsp chia seeds
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
Other:
- 1 Tbsp almonds
- 1/2 Tbsp maple syrup
Method
Before hiking:
- Place all ingredients in their corresponding bags. Place the almonds and maple syrup in separate containers.
When hiking:
- Boil 250ml of water.
- Slowly add Ziplock 1 to the pot, stirring constantly to prevent lumps forming.
- Cook on a low heat for 5mins until warm.
- Top with almonds and drizzle with maple syrup.
- Enjoy!
Notes
Almonds: I love adding almonds to the semolina to add a bit of texture. Dried fruit also works well to add flavour the dish.
Milk powder: The milk powder in this recipe can be substituted with soy milk powder for a vegan alternative.
Maple syrup: This recipe also works great with honey!
