Breakfast Recipe: Fruit and Cream Porridge

The term “porridge” may not sound particularly appetizing, but we think this breakfast is pretty decent. It’s slightly nutty and not too sweet, and another great template that can be adjusted to your personal preferences.

The most unique element of this recipe is the streusel topping, which bumps up its craveability factor.

Meal Statistics:

  • Meal Weight: 4.5 ounces
  • Calories per ounce: 118
  • Total Calories: 531


Most everything you need for this meal can be found at a standard super market or grocery store.

The exception is the streusel crumbs. If you can’t easily find them online, you can make your own using an online recipe. Or, crumble a cookie atop the meal to achieve a similar flavor and texture.

If you’re gluten free, substitute cream of rice for the cream of wheat, and either use a gluten-free cookie make the streusel with gluten free flour.

To make the meal fully vegan, use a vegan cookie for the streusel and replace the butter with coconut oil.

The dried apples and seeds can be substituted for any number of variations. For clients, we use pumpkin seeds and dried apples. Some other recommendations include

  • Almond slices
  • Dried strawberries
  • Crumbled walnuts
  • Raisins

Home Preparation

For solo trips, you can combine everything except the streusel crumbs into one small snack bag. Keep the streusel separate to help keep it crunchy. On hot trips, double bag the mixture to prevent the butter from leaking into your pack, or keep the butter in a sealable food storage container.

For multi-day trips, I bring a larger portion of butter for multiple meals. I keep it in a small Tupperware container, believing that the extra packaging is worth the reliabity.

For groups, you have several prep options. We bag separately the apple slices, streusel, and butter, and divide these ingredients in the field. Everything else is bagged together, in either individual or group sizes. If you substitute the apples for raisins or another dried fruit that mixes well, you can store them with the cream of wheat and seeds.

Cooking instructions

  1. Bring 10 ounces of water to a boil.
  2. Add in all the contents except the streusel. Cover and let re-hydrate.
  3. After five minutes, remove the lid. Add in the streusel now.

As with most of these recipes, you can make clean-up easier by using more water. For this recipe, you can use up to 12 ounces.

The finished product

Have questions or an experience with this meal? Leave a comment.

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