Dehydrated Breakfast For When Travelling

We’ve been preparing ourselves for multi-day hiking and doing a lot of trial and error in trying different dehydrated meals, particularly breakfast. In this article, I’ll be sharing our three favourite dehydrated breakfasts.

These dehydrated breakfast meals are also good for any type of travelling or camping as a frugal option to buying pre-made meals or carting around large amounts of food when space is at a premium.

A simple breakfast

If staying in a motel, or in a hurry, or heating up food is not an option as you don’t have cooking equipment, then a simple breakfast of your favourite purchased cereal and powdered milk is a great go to meal.

Experiment at home with portions of cereal, powdered milk and water.

Once you have made a combination and amount that will satisfy you, put the cereal in one snap lock bag and powdered milk in another snap lock bag. Ensure you squeeze out any excess air before sealing. (If you are using a loose cereal such as muesli and not fussed about lumps from the milk powder, pop the cereal and milk powder in the same bag.)

It’s also a good idea to write the details for reconstituting on the bag. For example, add one cup of water.

When you are ready to eat, put the powdered milk into a bowl, add water and stir until the milk powder has fully dissolved.

In a motel/caravan park with a kettle, or when carrying a hiking cooking system, you will also have the option of heating water and having warm milk with your cereal.

Pour the milk on your cereal and enjoy!

Weetbix for a fussy 10 year old boy

  • 4 Weetbix
  • 1/2 cup of powdered milk
  • 1.5 cups of warm water

Reconstitute the powdered milk, add to cereal.

Porridge or oatmeal or whatever you call it

My seven year old has a much more adventurous palate and enjoys a variety of foods, but there is still a limit on how far we can go with strong flavours – like crystalised ginger added to her breakfast.

We have two different favourite dehydrated porridge recipes: Porridge with Strawberries; and, Porridge with Apricots. Both are delicious and offer a nice difference in flavours to alternate each day.

You will need a way of cooking of the porridge to eat these meals as a breakfast.

Porridge with Strawberries (serves 2 – 3 people)

Porridge with dehydrated strawberries in a snap lock bag

Put in a snap lock bag:

  • 1/2 cup quick cook oats (rolled oats)
  • 1/2 cup powdered milk
  • 1/4 cup slivered almonds
  • 1 punnet of dehydrated strawberries, or purchased freeze dried strawberries
  • 4 tsp sugar – adjust to taste
  • pinch of salt

When ready to eat pour the contents into a saucepan, add two cups of water and cook until a good consistency.

We thought at first that two cups of water would be too much water, but when the porridge was cooked and served in a bowl we found the consistency to be perfect.

Porridge with Apricots (serves 2 – 3 people)

Porridge and dried apricots plus ginger with the ingredients combined

Put in a snap lock bag:

  • 1/2 cup quick cook oats (rolled oats)
  • 1/2 cup powdered milk
  • 1/4 cup slivered almonds
  • 1/4 cup chopped dried apricots
  • 1 tsp powdered ginger or 1/4 cup chopped crystalised ginger
  • 4 tsp sugar – adjust to taste
  • pinch of salt

As with the previous recipe, heat the contents of the snap lock bag in a saucepan with 2 cups of water.

If you are making this recipe for a child, I suggest omitting the ginger, or adding the crystalised ginger after the porridge is served.

If you are like me and have a problem with sulphites in food, you can buy sulphur free dried apricots at the health food store. They look a dark brown colour but taste delicious!

Next time when travelling, whether with a suitcase, a backpack or bike panniers consider making your own dehydrated breakfasts. They are cheaper than store bought versions and you can adjust the ingredients to suit your needs.

Do you have a favourite dehydrated breakfast when travelling? Please scroll on down to the comments box and leave the recipe.

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