Backpacking Stove
Breakfast
Vegetarian
Gluten-Free
Backpacking Vanilla Almond Berry Oatmeal
Fuel high-mileage days with this hot, calorie-dense oatmeal. Cook it on cold mornings at camp when you need lasting energy and zero cleanup.
Community rating
Added November 6, 2026

Prep: 5 min
Cook: 5 min
Serves: 1
Difficulty: Easy
Ingredients
- •1/2 cup instant oats
- •1/4 cup freeze-dried blueberries
- •1/4 cup freeze-dried strawberries
- •1/4 cup sliced almonds
- •1 packet RX Vanilla Almond Nut Butter
Equipment
- • small sealable bag
- • bowl
Instructions
- 1Put the oats, freeze-dried blueberries, freeze-dried strawberries, and sliced almonds into a small sealable bag.
- 2Place the almond butter packet in the bag. Do not open it until you’re at camp.
- 3Seal the bag well, and double bag it if needed.
- 4At camp, open the bag and take out the almond butter packet.
- 5Pour the oat mixture into your bowl and add about 1 cup of boiling water.
- 6Finally, open the almond butter packet and stir that in.
Camp tips
- • Adjust the water amount based on your preferred oatmeal consistency.
Food safety & trail facts
- Calories:
- 300
Planning a trip? Open the Trip Planner — your saved favorite meals can be pulled into the generated menu.
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