Spring Break is just around the corner…and that often means travel! If you’re like me, I HATE to get caught on the road without a few good food options to tide me over. Frankly, there’s nothing worse than being hangry & wishing for better choices than the convenience store corndogs rolling around on that warmer thingy!
It only takes a few plane flights with nothing but a teensy bag of peanuts to get smart! So…here’s my handy back-up option for a portable “meal”. This make-at-home blend has lots of pluses:
- Shelf-stable (no refrigeration needed)
- Meets airline reg’s
- Small, compact…easy to fit in luggage
- Fills carb & protein needs
- Inexpensive
- Tastes pretty darn good!
Whip some up for your next road trip! You’ll thank me for it!
The measurements I use yield roughly 21g of carbs. Scale up or down according to what you need.
Ingredients
- A generous 1/3c of rolled oats (not instant)
- 1 scoop chocolate protein powder (100% whey isolate)
In blender or food processor, blend oats into a rough’ish flour (some bigger pieces are OK). Transfer oat flour into a zip lock bag & add protein powder. Seal & store in refrigerator until ready to use (see NOTES).
When ready to consume, put contents of zip lock bag into a shaker bottle. Add enough water to make into a drink. Shake up & enjoy!
NOTES:
- In short term (several weeks), oat flour does not need to be refrigerated. Just keep it in a good air-tight bag or container.
- For longer storage (several months), it’s best to refrigerate oat flour. I generally blend up a big batch of oats all at one time. I portion the oat flour out into individual zip locks (a generous 1/3c of rolled oats = 1/3c of oat flour) & add the protein powder. I keep these in my refrigerator until my next road trip. Then, when I head out, I just grab as many bags as I think I might need. Viola! Instant meals!