Backpacking Oatmeal

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

1. Combine oats, chia seeds, almonds, brown sugar, powdered peanut butter, cinnamon, cocoa powder, and salt in a zip-top sandwich bag before your trip.
2. 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.