Breakfast Recipe: Cinnamon & Brown Sugar Oats
Cinnamon & Brown Sugar Oats
Lactose free, gluten free & vegan option available.
A classic hiking breakfast that is quick and easy to prepare at home. This hearty meal is great on a cold day and provides long lasting energy.
Ingredients
Serves 1
Ziplock 1:
- 0.75 cups quick oats
- 2.5 Tbsp milk powder
- 1 Tbsp brown sugar
- 1 Tbsp chia seeds
- 0.25 tsp cinnamon
- A pinch of salt
Other:
- 0.5 Tbsp maple syrup
- 1 Tbsp dried fruit
- 1 Tbsp mixed nuts
Method
Before hiking:
- Place all ingredients in their corresponding bags. Keep the maple syrup, dried fruit and nuts in separate bags. Make sure the containers are oil tight, otherwise they will leak.
When hiking:
- Place Ziplock 1 in the pot with 320ml water.
- Cook on a low heat for 5-6mins, stirring frequently to make sure it doesn’t stick to the bottom.
- Top with maple syrup, nuts and fruit.
- Enjoy!
Notes
Maple syrup: Maple syrup is a fantastic topping for oats. It also works great with honey!
Vegan: The milk powder in this recipe can be substituted with soy milk powder for a vegan alternative.
Chia seeds: I really like adding chia seeds to this recipe because it adds a bit of texture and raises the nutritional value of the meal.
