OATSPIRATION: FOUR FUELING FIXES FOR YOUR REPACK FROM HILLARY PRIDE
Recipes, Words, and Photos by Hillary Pride (@eatswithpride)
Oats are a staple in many a backpacker’s kit for good reason. They’re cheap, widely available, versatile, and a reliable source of filling fuel. But if all ya got is that same old oats recipe you’ve been eating every day, things can get a little routine and push you to potentially skip breakfast altogether.
To sidestep that slip-up and spice up your backcountry pantry, here are four oat ideas for you to try in your REpack. These recipes go from savory to sweet, maybe even a little sinful (Chocolate at breakfast? If it gets your tummy talkin, heck yes!). They offer different tastes, textures, and nutrition bonuses with ingredients like hemp hearts, chia seeds, protein powder, nuts, and sun-dried tomatoes. Each recipe below starts with a ¾ cup serving of dry instant oats.
If you need to tweak this to meet your energy needs, go wild! If you want a lighter serving, you can use less. If you’re feeling like you need a little more fuel for the tank and have the space and weight to spare in your pack, you can bump this up to a larger serving of oats. Energy needs are unique and finding what keeps you trekking is essential to a successful trip. Keep in mind, you may want to adjust how much hot water you use if you adjust the oat content.
For all recipes, the method will be the same, and it’s simple. Mix dry ingredients in freezer-safe quart-sized bags. To prepare, tuck the bag inside your REpack and carefully add hot water to the dry ingredients. Make sure to give the oats and water a thorough but gentle mix. Zip the bag and keep it cozy in the REpack for five to ten minutes to allow the oats and water to do their magic.
Bon App-oat-it!
SAVORY PARMESAN, HERB, HEMP HEART, AND SUN-DRIED TOMAT-OATS
Make it fancy, finish this recipe with an optional splash of olive oil and crushed red pepper flakes.
- 3/4 cup oats
- 1 heaping tablespoon diced sun-dried tomatoes
- 1 tablespoon hemp hearts
- 2 teaspoons parmesan cheese
- 2 teaspoons nutritional yeast
- 1/4 teaspoon Italian seasoning
- Pinch of salt and pepper
- 3/4 cup hot water
- Optional, crushed red pepper and olive oil
COCOA CAPPUCIN-OATS
- 3/4 cup instant oats
- 1 tablespoon coconut milk powder
- 1 teaspoon instant coffee powder
- 1 teaspoon cocoa powder
- 2 teaspoons raw sugar
- Pinch of salt
- Optional pinch of cinnamon
- 1/2 cup hot water
CHOCOLATE CHIP WALNUT COOKIE D-OATS
- 3/4 cup instant oats
- 2 tablespoons chopped walnuts
- 1 tablespoon ground flaxseeds
- 1 teaspoon packed brown sugar
- 2 tablespoons mini semi sweet (or milk) chocolate chips
- Pinch of cinnamon
- Pinch of salt
- 3/4 cup hot water
CRANBERRY PROTEIN PISTACHI-OATS
*NOTE - Be sure to mix this one well to make sure the protein powder and chia seeds don’t clump. Protein powders can vary greatly in ingredients and taste. I used a plant based, stevia sweetened vanilla protein powder that lends sweetness, a hint of flavor and nearly 10 grams of protein in just two tablespoons. If you choose an unsweetened or unflavored protein powder for this recipe but you’d like a little somethin’ sweet, consider adding a teaspoon or two of your favorite sweetener to the dry ingredients.
- 3/4 cups instant oats
- 3 tablespoons dried cranberries
- 2 tablespoons chopped pistachios
- 2 tablespoons vanilla protein powder
- 1 tablespoon chia seeds
- Pinch salt
- 3/4 cup hot water
Hillary Pride is a registered dietitian and certified personal trainer with a passion for helping her community with doable strategies for fueling active lifestyles. A native Mainer, Hillary enjoys exploring the varied terrain of her home state, from the mountains to the coast. Whether hiking, surfing, or sailing, one thing is for sure; she will definitely be snacking (and might be planning the snacks before planning the trip). Follow Hillary’s adventures in and out of the kitchen @eatswithpride