Another great idea for a breakfast option. This recipe takes a bit of time to make but it’s really amazing for it’s taste. Once you have a couple batches done it’s “just add water” and you’ve got an instant “anywhere” breakfast ready!
3 1/2 cups freeze dried fruit of choice
7 cups coarsley ground quick rolled oats
1 recipe bavarian cream sugar
1/4 cup spiced vanilla sugar
3/4 cup sour cream powder
1/2 tsp. salt
Bavarian Cream Sugar
1 1/2 cup sugar
1 tsp. LorAnn Princess Cake and Cookie Emulsion
1/2 tsp. Bavarian Cream flavored LorAnn oil
Spiced Vanilla Sugar
1 1/2 cup sugar
2 tsp vanilla bean paste, vanilla extract or vanilla powder
1 TBS cinnamon
1/2 tsp ground nutmeg
Mix together the ingredients for the Bavarian Cream Sugar. Separately, mix together the ingredients for the Vanilla Spice Sugar. Allow both sugars to dry completely, 2-3 hours. (*A dehydrator set on low, if you have one, will speed this step up.)
Meanwhile, roughly grind the oats with either a food processor or (by hand) using a grinder. Measure out 7 cups of ground oats and place in a large mixing bowl. Chop the freeze dried fruit (if needed) to add to the mixing bowl. Add the salt and sour cream powder. Once the sugar is completely dry, use a potato masher or other utensil to blend each sugar until it’s spoonable. Add the entire recipe of Bavarian Cream Sugar and 1/4 cup of the Vanilla Spice Sugar to the mixing bowl and stir all ingredients well. Transfer to a storage container.
When ready to use, measure 1 cup boiling water added to 1 cup oatmeal mix for one adult serving. Use a smaller 1:1 service for kids, depending on appetite. Allow to sit for 3 minutes and serve.
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