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.
Preparation Details
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 2
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
- ½ teaspoon unsweetened cocoa powder
- 1 pinch salt
- 2 cups water
- 1 (1.2 ounce) package peanut butter (such as Justin’s)
Steps
- Combine oats, chia seeds, almonds, brown sugar, powdered peanut butter, cinnamon, cocoa powder, and salt in a zip-top sandwich bag before your trip.
- 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.
