This post may contain affiliate links. Click here for my affiliate disclosure. Thank you for helping me feed (haha...get it..."feed"...nevermind) my ice cream addiction (and support my site so I can keep giving you free recipes).
Ah…what bliss. I’m home, y’all! I feel like I’ve spent more time traveling this year than I have spent at home, and while all the travels have been very enjoyable and rewarding, there really is no place like home and I’m ready to stay put here for awhile. Well, if you can call three weeks “a while.” I’m going to be spending about two weeks in Holmes County, Ohio, selling South Carolina peaches at my grandparents’ retail stand in July. Who knows – maybe I’ll even be able to meet up with some of you all! I hope to keep some of my cookbooks on hand out at the stand with me, so if you want to come purchase a copy or just say hi, I’d love to meet you! Click here to see The Peach Barn on Facebook and find the address and all those good details. I should be working there July 11-22, but feel free to shoot me an email through the contact form here on my blog to confirm that I’ll be in the vicinity if you plan to stop by.
So where have I been lately? I was at Shenandoah Christian Music Camp in Harrisonburg, VA, for one week, then I went on a weeklong choir tour with the touring Chamber Choir for a week after that. We made stops in Kansas, Texas, Mississippi, South Carolina, and Virginia, and I finally made my way back home on Monday. The whole experience was very encouraging, educational, and refreshing – albeit intense! I met lots of intriguing people, participated in numerous deep conversations, and practiced sub-vocal consonants under director Lloyd Kauffman until I could sing, “God, bread, hallowed, fed,” distinctly enough to work as a speech therapist.
When I travel for extended periods of time, I often take my own breakfast with me for multiple reasons. The first is that it’s just easier. Breakfast at music camp is served at 7 am. I’m more of a night owl than a morning person…. I prefer a few extra minutes of sleep over eating a drawn-out breakfast in a cafeteria and feeling bad for not carrying on a decent conversation because I’m not fully awake yet. The second reason for my preparing my own breakfasts is that I like to start the day off with something that won’t make me feel gross. Depending on the cafeteria breakfast options, my day could start out with a stomachache and go downhill from there, and who likes to sing with a stomachache??
So this year I did my usual routine of making a bunch of overnight oatmeal packets to take with my to music camp, but unfortunately I didn’t even use them while I was there. I was staying with three other girls and when I got to camp, I found out that I had the only vehicle at the house so it was my responsibility to make sure everyone got to breakfast. Thankfully the cafeteria was really good about having reasonably healthy breakfast options. (They even had Oikos Triple Zero Greek yogurt on hand!) Once I got into the routine of getting up early, that part wasn’t so bad either, and I usually ate fast enough that I could grab wifi and catch up on some blog notifications before chapel at 8 am, so that was a positive side to the whole deal.
Since I didn’t use any of my overnight oatmeal packets, I thought I would take advantage of them to put this post together and give you an idea for a make-ahead travel breakfast. As you’ll see in the printable recipe below, I have eaten a minimalist version of these oats as well as a “fancier” version. Take your pick depending on your facilities.
Do you have any favorite make-ahead travel breakfasts? I’d love to hear about them in the comments below!
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my breakfast recipes
- Easy Chocolate Oatmeal – a hot chocolate oatmeal
- ½ c. old-fashioned oats (use gluten free if necessary)
- 2 T. whey protein powder or collagen
- 1 T. cocoa powder
- ½ tsp. glucomannan (slightly rounded)
- ⅛ tsp. salt
- ⅛ tsp. THM Pure Stevia Extract Powder
- Measure the dry ingredients into individual sealable plastic bags or containers. The recipe above makes one packet, so simply add those ingredients to as many packets as you need.
- The night before you want to eat your oatmeal, add one packet to a pint-sized glass jar, put a lid on it, and shake it to evenly distribute the dry ingredients. Add 1½ cups of liquid; I like to use a combination of water and almond milk. Put the lid on the jar again and shake it well to combine the dry and wet ingredients, then refrigerate overnight to thicken.
- Minimalist version: use all water and don't even refrigerate. Eat oatmeal at lukewarm temperature in morning. I have done this.
- My favorite version: use whey protein powder instead of collagen for a creamier result and mix with 1 c. water and ½ c. unsweetened almond milk. Refrigerate properly.
- Whey Protein Powder
- THM Pristine Whey Protein Powder
- Great Lakes Collagen (Amazon)
- Great Lakes Collagen (iHerb)
- THM Integral Collagen
- Glucomannan (Amazon)
- THM Pure Stevia Extract Powder
- Defatted Peanut Flour (Amazon)
Don't forget to subscribe via email so you never miss a post! There's a sign up thingy in the sidebar to your right if you're on desktop, or it may be at the bottom of the page if you're on mobile. You can also follow me on Facebook, Instagram, and Pinterest!