There are many breakfast recipes involving oatmeal. This is just another one — it’s not fancy, but it is received well, even by those like myself who are not “sweet” breakfast types. Also, the ingredients are inexpensive and easy to source.
- Recommended meal weight: 4.50 oz
- Total calories: 560
- Caloric density: 125 cal/oz
- 2.0 oz || Rolled oats, aka oatmeal
- 0.75 oz || Butter
- 1.0 oz || Craisins
- 0.25 oz || Coconut flakes
- 0.5 oz || Turbinado sugar, aka sugar in the raw
- Cinnamon to taste
- Salt to taste
There are a few other viable alternatives to traditional oatmeal, if you wish to mix it up and/or avoid gluten. Try gluten-free oatmeal, cream of wheat, or cream of rice.
For some additional texture, add some nuts, like sliced almonds or crushed walnuts.
For solo hikers, keep everything but the butter in one bag. In cold temperatures (below freezing or so), butter can be packed like every other food item. In warmer temperatures, I keep it protected in plastic food storage containers.
For groups, give each group member their own 2-oz bag of rolled oats. Distribute equally the other ingredients in the field.
For many reasons, I make all of my meals soupy. On cold mornings, I have added so much hot water that it’s more of a hot smoothie than oatmeal. Here are my instructions:
- Add at least 10 oz of water to my stove pot.
- Add all ingredients at anytime.
- Cook, preferably to at least a 30- or 60-second simmer. Stir to avoid boil-over and volcano-like splattering.
For perfect at-home consistency, use just 8 oz of water.