Print: Backpacking Oatmeal

This backpacking oatmeal recipe is quick to prepare and effortless to cook at camp. I created it for a bike ride from Pittsburgh to Washington, D.C. It makes enough to leave two people feeling very full, and it provides a mix of carbs and protein that's needed for a long day of biking or hiking.

Prep

19 min

Cook

16 min

Servings

Difficulty

Medium

Ingredients

1 cup instant oats
2 tablespoons chia seeds
2 tablespoons slivered almonds
4 teaspoons brown sugar
2 teaspoons powdered peanut butter , such as PB2
1 teaspoon ground cinnamon
0.5 teaspoons unsweetened cocoa powder
1 pinch salt
2 cups water
1 , 1.2 ounce

Instructions

1 Combine oats, chia seeds, almonds, brown sugar, powdered peanut butter, cinnamon, cocoa powder, and salt in a zip-top sandwich bag before your trip.
2 When ready to cook, bring water to a boil in a pot. Pour oatmeal mixture into the pot and briefly stir. Remove from the heat. Cover until water is fully absorbed, about 5 minutes. Stir in peanut butter.

Nutrition per serving

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