This recipe makes about 6 cups of oatmeal or about 20 bars
Directions:
- Combine all ingredients in a pressure cooker and mix well.
- Set the pressure cooker to high pressure for 4 minutes, then allow it to naturally release.
- Spread the mixture evenly on a parchment-lined tray.
- Push dividers into the tray, setting them to the desired bar size (20 portions for bars and 40 portions for bite size)
- Cover with a lid and freeze until completely solid.
- Freeze dry (my cycle time was 28 hours)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
Add 1/2 cup of warm water to 2 portions of a 20-portion divider set up (each portion contains about ¼ cup of oatmeal). Let it sit for a few minutes to rehydrate.
Notes:
Place the dividers based on how you want to portion the oatmeal-either for easy rehydration or as a grab-and-go snack bar. These make excellent snack bars.
You can add freeze-dried blueberries during rehydration for extra chunkiness. If you prefer a stronger blueberry or peanut butter flavor, simply increase the amount of blueberries and PB2 powder. The blueberries do not need to be punctured due to cooking them.
Nutritional Value Per 1 cup of oatmeal
Calories: 280 Protein: 12 g Fat: 6 g Carbohydrates: 45 g Sugar: 14 g Fiber: 7 g
Cycle times & rehydration for reference only. Your results may vary.
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