A DIY meal designed to fuel you on the mountain without sacrificing quality ingredients.
30 MINUTES OF PREP.
6 – 10 HOURS OF DEHYDRATION.
1 backcountry meal. During prep you can cook/prepare multiple servings at once.
· Large cooking pot
· Parchment paper
· MEAT! 10-Tray Dehydrator
· MEAT! Vacuum Sealer
· MEAT! Vacuum Sealer Bags
· MEAT! Dry Good Digital Scale
Note: Ingredients listed are per serving or individual meal. We recommend cooking in bulk.
· 1 scoop of protein powder (we used Wilderness Athlete)
· 1/2 cup steel-cut oats
· 1t honey
· 1/2 cup sliced strawberries
· 1/4 cup blueberries
· 1 date
PREP: All ingredients should be cooked to proper/safe temps prior to dehydrating.
OATS: Cook your raw steel cut oats in a pot (15-20 minutes). Strain oatmeal from water and get as much moisture out of oats as possible prior to dehydrating.
STRAWBERRIES: Slice strawberries in thin, uniform strips.
OATS: Add oats to parchment paper; we recommend doing each individual ingredient on its own dehydrator rack; dehydrate at 165°F takes 4-5 hours depending on conditions.
FRUIT: Add thinly sliced strawberries and whole strawberries to dehydrator trays; dehydrate 10-12 hours at 120°F make sure fruit is not chewy and show no signs of moisture.
Combine portioned ingredients into a MEAT! Vacuum Sealer Bag. (Pro-tip: double bag meals. The dehydration process can create sharp edges and when bags compress tight punctures can occur.)
(Optional) Add food safe silicon bag; this helps capture any unwanted moisture.
Seal with MEAT! Vacuum Sealer.
HOW TO COOK:
Add 1.5 – 2 cups of water in your jet-boil.
Once boiling stir in the dehydrated burrito mix, cover and let it simmer for 10 minutes. Stir periodically to evenly rehydrate.
Let it cool for a few minutes and enjoy!