You will be glad you decided to pack this breakfast when you are sitting huddled out of the wind on a cool September morning. We pack it for summer trips as well because it is delicious and filling. It will add a bit of weight to your pack but it is well worth the effort.
This breakfast is a staple for us at home as well.
It takes a bit of time to cook so it is best served on a day you are not in a rush to get packed up.
Apologies for the Ziplock usage in this recipe – but you can always bring them home, remove the zips and recycle. We find the “snack size” ziplocks work well. We camp with someone who washes out all his Ziplocks and packs them away for his next trip.
This recipe makes enough to serve two hungry campers.
Add the following to a small Ziplock:
1/4 cup of raisins
2 tbsp of slivered almonds
4 walnuts broken into small pieces
2 tsp of ground flaxseed – (it’s always best to use fresh ground)
½ tsp cinnamon
Add the following to a second small Ziplock:
3/4 cups of quick oats (the 5 minute kind)
Pack both of these Ziplocks in a medium sized freezer Ziplock.
We always have powdered milk and brown sugar in our pack. We use both for this breakfast. If you are packing it for this breakfast only, we recommend using yet another two small ziplocks for:
2 tbsp of brown sugar (more if you love brown sugar melted over your hot cereal)
2 tbsp of powdered milk
Boil 1 1/2 cups water (a bit more if you like your oatmeal ‘wet’). Add the oatmeal and reduce the heat (as low as your stove will go). When the oatmeal is almost ready (after about 5 minutes), add the rest of the ingredients and stir. Continue cooking until it’s done.
Re-hydrate some milk. Add brown sugar to the warm cereal and then pour the milk on.
It is also nice with maple syrup, but syrup is heavier to pack.