It’s no secret. I love a good hot breakfast. Pancakes, eggs (which I’m recently discovering I’m sensitive to… Boo), French toast (gluten AND eggs – a real winner, but my husband’s favourite) and last but most certainly not least – oatmeal! Or rice cereal. But that’s another post for another day.
We are leaving on Thursday to spend the weekend at the Fairmont Jasper Park Lodge for the 2013 Alberta Library Conference. My husband is a board member for our local library so they’re sending him as one of their representatives. His room and food are included in the registration cost, which is great. For him. What about me?! Just kidding. It’s better this way because according to their website, if I were eating alongside my husband at the resort, I’d be shelling out an easy (??) $100 per day on food. Ouch.
So, I’m going to be spending Tuesday and Wednesday prepping a bit of food to bring with us on our Rocky Mountain adventure. Mostly so we don’t end up broke, and also because I can’t eat out a lot anyway because of my food sensitivities. Anything I don’t end up making, I plan to purchase at the local grocery store (ie. veggies and almond-gurt, etc).
I wanted to purchase a box of Glutenfreeda’s instant oatmeal for my breakfasts during our stay. It’s a box with apple, raisin & spice and banana nut flavoured instant oats. My fave. Super tasty, but $6 for a box of 8 packets at Sobey’s here in town.
“Come on… 75 cents for breakfast? How cheap ARE you?” Firstly, you don’t want to know. Secondly, it’s actually $1.50 because everyone knows that one packet is never enough.
So instead of spending that $6 on yummy pre-flavoured oats, I am making my own to bring!
I thought of packing each serving in individual Ziplocs but that seems wasteful and space-consuming for the purpose of our trip. Since I will only be eating this in our hotel room, I’m just going to make a big batch and stick it in a Mason jar. That way, I can pour some into a cup and use the coffee maker to add water.
I will be using the large 1L masons. They hold four cups, approximately. So that’s eight 1/2 cup servings. Im going to do 3 cups to have room for extra ingredients like sugar and cinnamon. Still more than enough for me and lots in case my husband needs an extra snack.
To three cups of oats I am adding:
1/2 cup brown sugar
1 1/2 tsp cinnamon
1 tsp salt
Add everything to the jar and shake to mix. You might have to stick a fork in there and break up some of the brown sugar. At least I had to. Breakfasts for the weekend are ready! I will be using the coffee machine to produce hot water. I’ll have bananas with me to add if I want as well.
I wanted to see what the cost difference was. Here is an approximate breakdown:
Oats 1kg on sale for $2.49 (I use Robin Hood Quick Oats) = .0024/g
Salt 500g $1.19 = .0024/g
Brown sugar 1kg $1.99 = .002/g
Cinnamon 200g $3.59 = .018/g
Oats 750g x .0024 = $1.80
Salt 5g x .0024 = .02
Sugar 125g x .002 = .25
Cinnamon 8g x .018 = .15
Total cost for six servings: $2.22
That’s 37 cents per 1/2 cup serving! Whee! I love saving money, don’t you?