6 Grain Carrot Cake Breakfast Pudding

1/2 cup Freeze Dried Pineapple or Freeze Dried Apples

1 cup Dehydrated Carrot (brand matters here, theirs are puffed when they dry them so they hydrate right)

1/2 cup instant non-fat dry milk

1/4 cup Powdered Butter

1/2 cup dehydrated honey or sugar

2 tsp coconut powder flavoring and 1T vanilla powder flavoring (optional)

2T Instant Vanilla Pudding Mix

1/2 tsp salt

1 tsp  Chef Tess Wise Woman of the East Spice Blend

2 cups 6 Grain Rolled Cereal

Place pineapple and carrots in a quart jar. Top with powdered milk, butter, honey, flavorings, pudding mix, salt and spice blend. Shake the dry ingredients down into the carrots and pineapple. Top with the 2 cups of 6 grain cereal. The jar will be full. Top with an oxygen absorber.

To Prepare:

Bring 5 cups water to a rolling boil. Add contents of the jar to the water and stir. Lower heat to a simmer and cook 10-12 minutes. Turn off heat. Cover and sit 5 minutes (to be sure pineapple is hydrated).  Serve warm. Drizzle with milk, honey or syrup if desired. Top with chopped pecans or any nuts as desired as well. Note: high fat nuts are not included in the meal in a jar. This will give you an extended shelf life of 8-10 years.