Frukost i vildmarken

Recept : Frukostgröt


Under Höga Kusten Winter Classic bjöd Outmeals deltagarna på några av sina frystorkade rätter, bl.a. sina olika frukosträtter. Dessa är väldigt bra och smidiga, men om man vill spara både pengar och vikt (portionspåsarna kan innehålla mer än du behöver och dessutom väger påsarna en del i sig),  är det väldigt enkelt att göra sin egen!

Jag valde att spara mina frukostportioner och hade istället med mig min hemmagjorda havregrynsgröt som jag anpassat efter matlagningssituationen i vildmarken. Så här gör du den:

Ingredienser, per portion

Den här mängden är anpassad efter hur mycket jag äter till frukost. Testa gärna att mixa en portion hemma och ät till frukost för att se om du behöver mer eller mindre.

  • 1 dl havregryn 
  • 2 msk mjölkpulver (använd mjölkpulver för barn, det innehåller fler kalorier. Vissa mjökpulver för vuxna innehåller inga alls.) 
  • 1 tsk socker 
  • 1 krm salt 
  • Torkade bär efter smak.

Gör så här

  • Blanda havregryn, mjölkpulver, socker och salt i en bunke. Multiplicera mängden med hur många dagar du tänk att vara ute och lägg till minst en extra dag. (Ska du vara ute 3 dagar blir det alltså 1 dl x  4 (3+1) dagar = 4 dl havregryn)
  • Mixa med en stavmixer. Blandningen ska bli ganska pulveriserad, men låt den innehålla några större gryn efter tycke.
  • Addera torkade bär och häll mixen i en fryspåse en ziplås. Tryck ur all luft innan du stänger den sista biten och lägg i en extra fryspåse.
  • När du vill laga till gröten, häll i önskad mängd i din kåsa och koka upp vatten i din kastrull. Häll över så det täcker blandningen och rör om. Häll på mer vatten efter behov och smak. Gröten går att äta nästan direkt, men om du har en mer grovgrynig mix, bör du vänta lite så att grynen hinner dra åt sig vattnet.

Smaklig spis!

4 kommentarer

  • Maria
    12 april, 2016 at 08:28

    Jättebra tips på hemmagjord frukost istället för de dyra tunga påsarna från vildmarksbutikerna. Tack!

    • lindaakerberg
      13 april, 2016 at 00:26

      Tack, vad kul att du gillar det! Hoppas det kan komma till användning för dig! Jag gillar även att man kan förpacka alla dagarnas frukost i en förpackning istället för att ha med sig massa olika som man sedan miste släpa vidare på till man hittar en skräpkorg. Sparar vikt och volym!

  • Christofer
    3 februari, 2017 at 11:14

    Inspirerande gjort liknande men att Mixa med stavmixer måste jag prova på! (kanske krossa pasta i en mortel att testa)..

    • lindaakerberg
      8 februari, 2017 at 15:52

      Också en bra idé! Jag gör så för att jag tycker det går snabbare att få gröten klar när grynen är mindre. Då kan man äta nästan direkt.

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Jag som driver bloggen

...heter Linda Åkerberg. Jag är 32 år, fotograf, ursprungligen från Karlstad men numera bosatt i Stockholm. Läs mer om mig här

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It’s easy to forget, that when climbing a mountain, reaching the top means that you’re only halfway through your climb. The way down can be at least as heard (or sometimes even harder) than they way up. This is important to keep in mind when climbing. This and much more will be part of my talk about Kilimanjaro at @naturkompaniet (Hantverkargatan) in Stockholm tonight at 18.30! Drop by if your interested in learning more! ☀️
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Pic from my descent of Kilimanjaro in March with Mt. Meru in the background. Maybe I’ll climb that too next time... 😁
#mykilimanjarostory .
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#mountkilimanjaro #kilimanjaro #mykilimanjaroadventure #climbingmountains #mtmeru #futuregoals #dreambig #neverstopexploring
Uhuru Peak - The top of Kilimanjaro - is located 5895 meters above sea level and is the highest point of Africa, which also makes Kilimanjaro one of the #sevensummits .
Uhuru means ‘freedom’ in Swahili and the peak got its name when Tanzania was declared a independent country in 1964. 🇹🇿 #mykilimanjarostory
The last stretch to the top of Kilimanjaro. To the right you can see the people surrounding the monument that marks the summit and to the left you can see the southern icefields. Once, the glacier reached all the way to the trail but now it’s far away. Scientists predict the glaciers on Kilimanjaro will be all gone by 2060. It’s sad that even on such a remote place as the top of Africa, you want to get away from the effects of global warming...💔
#mykilimanjarostory
Right. Left. Right. Left. Right...
The last stretch up to the top of Kilimanjaro after Stella Point sure was one of the hardest things I’ve ever done and all I could think of was my next step.  I’ve never been so captured in the moment and at the same time so stubborn to not giving up. 
Luckily I was once or twice able manage to remember to pic up my phone and take some pictures. This is one of the few I have from the last stretch to the top.
#mykilimanjarostory #nevernevernevergiveup #iphonephotography
Mawenzi Peak, the third of the three volcanoes that is part of the Kilimanjaro massive. With its 5149 meters above sea level, it’s not only the second highest point on Kilimanjaro, it’s also the third highest point in Africa! (After Kilimanjaro’s Uhuru Peak and Mt Kenya.) Pic from the crater rim just an hour or so after sunrise.
#mykilimanjarostory
Did you know that you can get a certificate that you climbed Kilimanjaro even if you don’t get to the top? If you’re reaching Gilman’s Point at 5685m (only passed if you’re doing the Rongai or Marangu Route) or Stella Point at 5756m, you also get one. The golden summit certificate you only get if you make it all the way to Uhuru Peak at 5895m though. .
For me the hardest stretch on the summit day was up to Stella Point. After that the trail gets much less steep and the fact that you can actually see the Uhuru Peak makes the rest of the climb - I wouldn’t say easy, but at least - much easier. Getting to this point also felt really good, it was here that I for the first time knew that I was gonna make it!
#mykilimanjarostory
Sunrise seen from Kilimanjaro during my summit push.
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When you’re climbing a mountain, it’s normal to start your summit attempt very early in the morning. On Kilimanjaro, I started at midnight!
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So why start so early in the middle of the night?
🗻The climb from base camp and back took about 11 hours and you wanna do this while the snow and ground is still frozen and hard. That makes it easy to walk on and you won’t have to worry about sliding around. 🗻The sun and heat is also a reason. The air is thin on the top and once the sun has rised it can be very hot - but you still need to cover yourself to not get burned. 🗻A third reason is that you get to watch the magic sunrise from the top of Africa. Maybe the best reason of them all. 😍
#mykilimanjarostory
One of the most well known plants on Kilimanjaro is the groundsel Dendrosenecio. Walking down in the fog from Lava Tower, these gigantic plants appeared for the first time on the Machame Route and they felt both spooky and so pretty at the same time.💕
#mykilimanjarostory
Patience - one of the most valuable traits of a hiker or climber.
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Yesterday I gave some advice to a guy that hikes the PCT this year. After just 40 miles in he started complaining about his shoes. That he got blisters and wanted new ones. My best advice to him was to take some days off and then continue forward and not do too many miles a day. To let his body slowly adapt to the new conditions. Not buying new shoes. .
The same is it with altitude. There is no easy solution. To be able to handle it, you have to let you’re body slowly adapt to the new altitude and the less amount of oxygen it gets.
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Climbing Kilimanjaro can be hard because many of the routes are done in few days. One benefit with choosing the Machame Route is that you get one acclimatization day on your way up. After Shira Cave Camp (3750m) you go up to Lava Tower at 4600m before you’re heading down to your next camp, Barranco camp at 3900m. This gives you’re body time to adjust to the altitude and increases the odds making it to the top!
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This pic is from my way up to Lava Tower. I was lucky to have snow there which is not always the case! Can you see the small people in the lower left corner?!
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