Camp Cook Guide - Backcountry Oatmeal
For this Camp Cook Guide, the Landmark crew set out to the backcountry to try out some simple, yet unique twists on a camp classic: oatmeal!
Despite its simplicity, there are so many reasons to love oatmeal and what it can provide for you! Oats have a well-balanced array of nutrients, including protein, fiber, and other vitamins. These mighty grains will keep you full and give you the energy you need for whatever adventures lie ahead in your day. Best of all, they’re inexpensive and easy to prepare!
We hope this guide will give you some fun ways to spice up your normal oatmeal routine or even inspire you to create some new recipes of your own.
- Backpacking stove
- Bowl & utensils
1. Start out by preparing your plain oats. Boil 1 cup of water, and combine that with ½ cup of dry oats. Stir until you have thoroughly wet all the oats. You can adjust the amount of water you add depending on how thick you like your oatmeal.
2. Once your plain oatmeal is prepared, all that’s left is to mix in our suggested backpacking-ready toppings! Check out 3 of our favorite options below.
Chocolate Chip Banana Bread
- 1 banana (Mash up half to be mixed with the oats, and cut up the other half to put on top)
- Chocolate chips
- Brown sugar (If you like it a little sweeter!)
- Freeze-dried apple pieces
- Pumpkin pie spice
Creole Seasoned Savory
Wait…savory oats? Absolutely! This last oatmeal option is perfect for any time of day, and is definitely a way to change up your normal backpacking meal routine. This combination gets inspiration from creole cooking. One of our favorite additions to this recipe is textured vegetable protein (TVP). This is a simple dried soy protein that is an awesome plant-based option for the backcountry and can be found at most grocery stores! By simply being combined with water and a few spices, TVP becomes an awesome replacement for meat in any recipe. We suggest following the directions for preparation that are provided with whatever TVP you decide to use.
- Creole seasoning (We like Tony Chachere’s!)
- Sun dried tomato
Leave a comment