Oatmeal has long been my go-to for backcountry breakfasts–it cooks up quickly and weighs next to nothing in my pack. But at a certain point this season, I just couldn’t bring myself to look at another packet of oatmeal again. I tried doing more water or less water. I tried doing banana, apple cinnamon, and maple. I even tried mixing the different flavors together. But to no avail. Oatmeal and I were through and it was time to find a new breakfast.
My fellow guide Jared Drapala introduced me to this breakfast couscous recipe. It has now become my go-to for Mt. Baker trips. It’s delicious, easy to prepare and tastes WAY better than instant oatmeal. All you need are the following ingredients:
- 1 package Near East Plain Couscous
- 6 tablespoons brown sugar
- 6 tablespoons dehydrated milk
- 3 handfuls almonds (whole or pieces)
- 3 handfuls dehydrated fruit
