BACKCOUNTRY G.O.A.T. MEAL

A DIY DEHYDRATED HIGH PROTEIN OATMEAL

A DIY meal designed to fuel you on the mountain without sacrificing quality ingredients.

ESTIMATED TIME:

30 MINUTES OF PREP. 6 – 10 HOURS OF DEHYDRATION.

ESTIMATED SERVINGS:

1 backcountry meal. During prep you can cook/prepare multiple servings at once.

EQUIPMENT NEEDED:

· Large cooking pot

· Strainer

· Parchment paper

· MEAT! 10-Tray Dehydrator

· MEAT! Vacuum Sealer

· MEAT! Vacuum Sealer Bags

· MEAT! Dry Good Digital Scale

INGREDIENTS

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

Directions:

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.

BACKCOUNTRY G.O.A.T. MEAL

A DIY DEHYDRATED HIGH PROTEIN OATMEAL

A DIY meal designed to fuel you on the mountain without sacrificing quality ingredients.

ESTIMATED TIME:

30 MINUTES OF PREP. 6 – 10 HOURS OF DEHYDRATION.

ESTIMATED SERVINGS:

1 backcountry meal. During prep you can cook/prepare multiple servings at once.

EQUIPMENT NEEDED:

· Large cooking pot

· Strainer

· Parchment paper

· MEAT! 10-Tray Dehydrator

· MEAT! Vacuum Sealer

· MEAT! Vacuum Sealer Bags

· MEAT! Dry Good Digital Scale

INGREDIENTS

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

Directions:

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.

DEHYDRATING:

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.

DEHYDRATING:

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.

SEALING:

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!

SEALING:

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!