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May 1, 2018

backpacking recipe: ginger almond berry oatmeal

Instant oatmeal is easy enough to make, but doesn’t keep me fueled for very long, so I add almonds, chia seeds and milk powder for protein. For flavor, I add freeze-dried blueberries and raspberries and ground ginger or vanilla bean powder.

backpacking recipe: ginger almond berry oatmeal

Ingredients

  • 1/2 cup instant or quick oatmeal
  • 1 tablespoon whole milk powder
  • 1/4 tsp ground ginger
  • 2 teaspoons chia seeds
  • 2 teaspoons organic cane sugar (vary the amount based on your preference)
  • 2 tablespoons¬†sliced almonds
  • 1 tablespoon freeze-dried blueberries
  • 1 tablespoon freeze-dried raspberries

Variations

For vanilla almond berry oatmeal, use 1/4 tsp vanilla bean powder instead of ground ginger. For a multigrain option, use multigrain oats with rye, barley, oats and wheat instead of oats.

At Home

Combine all ingredients in a plastic bag. I use a Food Saver vacuum sealer to remove all air from the plastic bag and provide longer storage capability.

backpacking recipe: ginger almond berry oatmeal

At Camp

  • add 1/2 cup of water to a backpacking stove
  • add all ingredients to the pan
  • bring to a boil
  • simmer for 2 minutes, stirring often
  • turn off fuel
  • cover and let sit for 5 minutes

Cook in the bag method

  • make sure to use a BPA-free freezer bag, not a regular plastic bag so it won’t melt
  • add 1/2 cup hot water to the bag
  • mix well with a spoon
  • seal and let sit for 5-10 minutes

backpacking recipe almond berry oatmeal

backpacking recipe almond berry oatmeal

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