Bored of oatmeal on the trail? This dehydrated quinoa porridge loaded with raspberries, almonds & coconut milk will have you looking forward to breakfast again! *The cooking times listed above are for the at-home preparation.
Rinse quinoa under water. Bring non-dairy milk, quinoa, and salt to boil, partially cover and reduce to simmer 20-25 minutes until tender. Stir every few minutes. Add additional milk/water as needed. Remove from heat, then stir in maple syrup,ground cinnamon, and vanilla extract.
Once the quinoa is fully cooked, spread in a thin even layer on dehydrator trays.
Dehydrate at 145 for 6-8 hours, until the quinoa is completely dry.
Place in an airtight container or bag with coconut milk powder, raspberries, and almonds. If you want to boost the calories even more, separately pack a coconut oil packet or two.
AT CAMP
Place the quinoa porridge in a small pot and add water just to cover. Simmer for 10-15 minutes or until the quinoa is tender.
Notes
We pick up freeze dried raspberries at Trader Joe's for $3.99 per pouch. If you don't have a TJ nearby, you can find them on Amazon.