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.
Ingredients
- instant oats: 1 cup
- chia seeds: 2 Tbsp
- slivered almonds: 2 Tbsp
- brown sugar: 4 tsp
- powdered peanut butter (such as PB2): 2 tsp
- ground cinnamon: 1 tsp
- unsweetened cocoa powder: 0.5 tsp
- pinch salt: 1 piece
- water: 2 cups
- peanut butter (such as Justin's): 1 pack (1.2 ounce pack)
Metric Conversion
Stages of cooking
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Combine oats, chia seeds, almonds, brown sugar, powdered peanut butter, cinnamon, cocoa powder, and salt in a zip-top sandwich bag before your trip.
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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.
