Campfire Oatmeal

Warm, wholesome, and stick-to-your-ribs good—this oatmeal is made with real ingredients and a smoky edge from the fire.

Serves 2

• 1 cup old-fashioned rolled oats

• 2 cups water (or milk for creaminess—dairy or plant-based)

• ¼ tsp salt

• Optional: 1 tbsp butter for richness

Instructions

Campfire Pot Method

1. Bring water and salt to a boil in a small camp pot over the fire or a camp stove.

2. Stir in oats and reduce to a low simmer.

3. Cook for 5–7 minutes, stirring often until the oats are thick and tender.

4. Remove from heat. Stir in butter if using. Serve hot.

Foil Pack Method (Make-Ahead Friendly)

1. In a heat-safe foil bowl or small foil pan, combine oats, salt, and water.

2. Cover tightly with foil.

3. Set on a grill grate or nestle near hot coals (not direct flame).

4. Cook for 10–15 minutes, stirring once or twice.

5. Carefully remove from heat and serve.

Optional Add-Ins (Mix and Match)

Choose what you have on hand or what sounds good that day:

Sweeteners

• 1–2 tbsp maple syrup

• Brown sugar or honey

Dried Fruit

• Raisins

• Dried cranberries

• Chopped apricots

• Dates

Nuts & Seeds

• Walnuts

• Pecans

• Almonds

• Pumpkin seeds

Flavor Boosters

• ½ tsp cinnamon or nutmeg

• 1 tsp vanilla extract (add after cooking)

• Pinch of salt for contrast

Trail Twists

• Spoonful of peanut butter or powdered peanut butter

• Splash of cream or milk

• Chocolate chips or cacao nibs

• Banana chips or fresh apple slices (if you have them)

Trail Notes

• Pack oats, salt, and dry add-ins in a single bag for easy prep.

• Instant oats can be used—just reduce liquid slightly and cook for 2–3 minutes.

• A thermos of boiling water + oats = no-fire breakfast on the go.