My delicious high calorie breakfast mix

Looks good, Piper. It's always good to see new ideas.

A few Qs:

How would you carry it? A freezer zip-lock?

How many days would it last on the trail?

I carry it in a ziploc. All the ingredients by themselves last a long time without refrigeration. None of the ingredients go bad. At home I store the opened coconut butter on the shelf and it lasts forever. I store the mix in the freezer so I won't eat it and because nuts do go a little stale after a while.

Wow!! sound delicious. I love coconut so I'm going to get all the ingredients that you listed and make a batch and keep in the freezer so I'm not tempted to have it a an evening snack :-)

Thank you for the recipe :-)

do you press it into a bar, or just eat it loose out of a baggie? Looks good!

Usually I make Nido yogurt when I'm hiking and I put it in that. I suppose it would be awesome mixed into oatmeal. Coconut oil melts at about 75 degrees and coconut butter is similar so it doesn't hold together. It's a little messy depending on how much coconut butter is in it so if you eat it out of the bag you have to lick your fingers unless it's cold.

Another good use for coconut butter is for Thai curry. I sometimes make curry at home and instead of coconut milk I use coconut butter and some water. It comes out well. I've been thinking about trying to mix up a coconut butter and mild Thai curry paste to bring on the trail for dinner. It has to be mild because for some reason really spicy food is unappealing to me when I'm hiking.

Here's the result! Breakfast mix in trail yogurt. Very tasty!

How do you make your trail yogurt?

Looks tasty. Will have to file this one away for future use!

Craig,

http://www.santabarbarahikes.com/community/blog/view/backpacking-yogurt/page:1

Looks great Piper! I was thinking it was time I figure out a way to increase the calories of my morning oats…nuts and coconut flakes and butter is a good idea :-)

I'd like to add a quick note on your trail yogurt recipe – the thickness of yogurt is determined by a lot of factors, one of which is how much starter yogurt you use. The less starter yogurt, the thicker the final result (to a point). So if you have issues with it being watery again I would try using even less starter yogurt.

When I make yogurt at home I do a half gallon at a time and I use one teaspoon for the starter.

Thanks for the help on that.

Cool about the trail yogurt. I can't fully digest non cultured cow milk (makes me very mucous filled), but can do yogurt with no issues.

All hail the little transforming culture beasties and cool trail tips–while i've made yogurt at home, just never occurred to me to make it on the trail (well, doesn't work well at the temps i prefer to go out in.)