Trail Cooking

Backpacking Recipes: Hemp and Blueberry Oat Bowl

This easy to pull together oatmeal recipe will fuel you on cold mornings while hiking. To make gluten-free, make sure to buy verified gluten-free oats (Bob’s Red Mill for example). This recipe is easily prepared using all the main cooking methods for backpacking recipes: One Pot, FBC (Freezer Bag Cooking) and Insulated Mug. In theory you could cold soak it as well, but that is on you….

Hemp and Blueberry Oat Bowl

Pack in a quart freezer or sandwich bag:

Directions:

At home take ½ cup old fashioned oats, and process in a blender to break them up. Leave it chunky, not all powder.

FBC Method:

Pack the ingredients into a quart zip top bag. Mark “add 1 cup water”.

Place freezer bag into an FBC Cozy, add 1 cup boiled water, stir well and seal, let sit for 5 to 10 minutes.

Insulated Mug Method:

Add the ingredients into a sandwich bag. Mark “add 1 cup water”.

Add dry ingredients into a large mug. Add in 1 cup boiling water and stir well. Cover and let sit for 5 to 10 minutes.

One Pot Method:

Add the ingredients into a sandwich bag. Mark “add 1 cup water”.

Bring 1 cup water to a boil in a small pot. Add in dry ingredients, stir well. Put on the lid, and turn off the stove. Let sit for 5 minutes. In cooler temperatures, or at higher altitude, use a pot cozy to retain heat.

~Sarah

One thought on “Backpacking Recipes: Hemp and Blueberry Oat Bowl

Leave a Reply to tiaonthetrail Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.