This Italian-themed breakfast recipe is a refreshing savory alternative to the typical overly sweet trail breakfast. The oats give it a creamy pasta-like texture and the addition of olive oil and Parmesan provide satiation and lasting energy that you won’t get from a packet of sweetened instant oatmeal.
Meal stats
- Recommended serving weight: 4.6 oz
- Total calories: 611
- Caloric density: 137 cal/oz
Those wanting more calories or a higher caloric density should increase the quantity of olive oil, Parmesan, or almonds.
Ingredients
The ingredients for this meal can easily be found in most grocery stores. The dehydrated chives add great flavor. Don’t skip them. Use fresh if you’re feeling fancy.
At-home preparation
When solo, I bag all of the ingredients together save for the olive oil and parmesan.
In a group, each member is given their own bag of oats, powdered milk, and dried chives. The olive oil and parmesan are communally carried, and distributed in the field.
To carry the olive oil, I recommend a Nalgene bottle (4 to 32 oz), which has a reliably tight screw-lid.
Cooking instructions
For perfect consistency:
- Add the olive oil at any time.
- Bring 8 ounces of water to a boil.
- Add oats, milk powder, chives, and return to a simmer for 30 or 60 seconds.
- Remove from the heat.
- Add the olive oil (if you have not already), almonds, and Parmesan, and enjoy.
Have questions or an experience with this meal? Leave a comment.
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Source link: https://andrewskurka.com/breakfast-recipe-cacio-y-pepe/ by Katie Gerber at andrewskurka.com