Home › Recipes

Carrot Cake In A Bowl

Tue, 01/18/2011 - 20:04 — Sarah

Summary

Yield
Servings
Prep time10 minutes

Description

Hearty oatmeal

Ingredients

1⁄2cold fashioned oats
2Tdiced dried carrots
3Tbrown sugar
2Traisins
2Tdry milk
1⁄4tground cinnamon
1dssalt
2Tshredded coconut

Notes

For a less strong carrot taste only use 1 Tablespoon.

For a vegan version use rice or soy milk powder.

This recipe was featured in the Washington Trails Magazine, January/February 2011 issue. http://www.wta.org/trail-news/magazine/archives/

Instructions

At home:
Whirl the oats in a blender until about 1/3 of the original size. Put them in a quart freezer bag. Process the carrots in the same manner, adding them to the bag along with the other dry ingredients.

In camp:
Bring 1 1/4 cups water to a boil in your pot. Add in the dry ingredients; stirring well and let come back to a boil. Take off the stove, cover tightly and let sit for 5 minutes. Stir well and top with coconut.

3
Your rating: None Average: 3 (1 vote)

Comments

Wed, 09/12/2012 - 09:32 — CM31

Nice change to the start of the day...

I packed this in on my backpacking trip to/from Mount LeConte and really liked the easy campsite preparation. I didn't much care for the syrupy-sweetness of this dish and my carrots didn't really get as tender as I would have liked. Overall, this is a nice variation of the typical "bag of oatmeal breakfast" that so many hikers eat in the morning. I am debating on trying this one again...

-Thanks!