path: root/backpacking-breakfasts.txt

title: One Pan Wonders Breakfasts
date:  20140730 10:22:22
tags:  #travel #camping

source <http://www.onepanwonders.com/breakfasts.htm>

BREAKFASTS
OATMEAL

Chai Oatmeal

If you like chai tea, you are going to love this! Try adding chopped dried apricots
instead of the golden raisins.
 
¾ cup quick cooking oatmeal
1/8 t turmeric
¼ t ground coriander
½ t ground cinnamon
¼ t ground allspice
1/8 t nutmeg
pinch of ground cloves
1 T brown sugar
¼ cup golden raisins
1/3 cup powdered milk
 
At home: combine everything in a zip-locking plastic bag.
 
In camp: bring 1 ½ cups of water to a boil. Add the contents of the bag. Stir and
cook for 1 minute, then remove from the heat. Let stand for 5 minutes or until the
oatmeal is at the consistency you like. Add more water if it is too thick.

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 Peaches and Cream Oatmeal
 
2/3 cup oatmeal
3 T dried peaches, chopped
2 T powdered milk
1/8 t ground nutmeg
1 t cinnamon
1 T brown sugar
 
At home: combine everything in a zip locking plastic bag.
 
In camp: bring 1 cup of water to a boil. Add the oatmeal and simmer until it reaches your desired thickness.
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Chocolate Banana Oatmeal
1 serving
 
Don’t try this with regular dried bananas. They are too hard. Look for the freeze-dried
ones. You can get them from justtomatoes.com or in the cereal aisle as “cereal toppers.”
 
1/3 cup quick cooking oatmeal
1 t unsweetened cocoa powder
2 T powdered milk
2 t brown sugar
¼ cup freeze-dried banana, broken up
chocolate cookies, crumbled (optional)
 
At home: combine everything except the cookies in a zip locking plastic bag. If you are
bringing the cookies, package them separately.
 
In camp: bring 1 cup of water to a boil, add the oatmeal and stir. Simmer until the
oatmeal is cooked through. Serve topped with the cookies.
 
VARIATIONS:
Try the same thing with freeze dried strawberries or raspberries.
Substitute freshly picked (on the trail) berries for the bananas.
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Cherry Orange Oatmeal
2 servings
 
Tart and sweet!
 
1 cup quick cooking oatmeal
½ cup dried cherries, chopped up
2 t finely shredded orange peel
¼ t cinnamon
dash of ground nutmeg
1/3 cup powdered milk
1 T brown sugar
¼ cup chopped pecans
 
At home: combine everything except the pecans in a zip locking plastic bag.
Carry the pecans separately.
 
In camp: bring 1 ½ cups of water to a boil. Add the oatmeal. Stir and cook for
1 minute, then remove from the heat. Let stand for 5 minutes or until the oatmeal
is at the consistency you like. Add more water if it is too thick. Serve topped with 
the pecans.
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  Tropical Oatmeal
 
Try papaya or apricots (or a combination!) instead of the mangoes.
 
2/3 cups oatmeal
1 T powdered milk
½ t cinnamon
3 T dried mangoes, chopped
1 T dried pineapple, chopped
1 t orange zest
1 T shredded coconut
1 T macadamia nuts, chopped (optional)
¼ t allspice
Brown sugar to taste
 
At home: combine everything in a zip locking plastic bag.
 
In camp: bring 1 cup of water to a boil. Add the oatmeal and simmer until it is as thick as you would like it.
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  Banana Orange Oatmeal
 
½ cup plain oatmeal
2 T freeze dried bananas, crushed into powder
1 t orange zest
1 t powdered milk
sugar to taste
 
At home: combine everything in a zip locking plastic bag.
 
In camp: bring 1 cup of water to a boil, add the oatmeal and simmer for 1 minute or until thickened.
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Grains
10 Grain Cereal
 

 
1 cup 10-grain cereal mix (I like Bob's Red Mill)
1/2 t cinnamon
1/4 t nutmeg
2 T powdered milk
1 T brown sugar (or more to taste)
Dried fruit and/or nuts (optional)
 
At home: combine all of the ingredients in a zip locking plastic bag.
 
In camp: Bring 3 cups of water to a boil. Add the cereal and stir. Lower heat
and simmer until the cereal is as thick as you'd like it. Top with dried fruit and nuts.
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10 Grain Apple Walnut Cereal
 
When I was testing this for the website, my daughter stole my spoon and wouldn't give
it back! She ate most of my breakfast! So I guess it is safe to say that even kids like this.
 

 
1 serving
 
1 apple-cinnamon tea bag
1/2 cup 10-grain cereal
1/4 cup dried apples, chopped
1 T brown sugar
2-3 T powdered milk
1/4 cup walnuts
 
At home: combine the cereal, apples, brown sugar and powdered milk in a zip locking 
plastic bag.  You can place the tea in the bag too. Carry the walnuts in a seperate bag. 
(You can add them to the cereal if you'd like, but if you add them AFTER the cereal is 
cooked, they stay crunchy.)
 
In camp: combine the tea bag and 1 1/2 cups of water. Bring to a boil. Remove the tea bag. 
Add the cereal and apples. Stir well. Simmer for a minute or two until the cereal is the 
consistancy you want. Top with walnuts and enjoy!
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 Raspberry Cream of Wheat
 
1 package plain instant cream of wheat
1 single serving package sugar in the raw
1 t powdered milk
6-8 freeze-dried raspberries
slivered almonds (optional)
 
At home: combine everything in a zip locking plastic bag. Carry the almonds separately.
 
In camp: bring water to a boil. Add hot water to the cereal until you get the consistency you want.
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 Strawberry Fields Breakfast
 
1 serving
 
1/3 cup 10 grain cereal
2 T powdered milk
2 T dried strawberries
sugar to taste (I use 2 sugar in-the-raw packets)
 
At home: combine the cereal, milk and strawberries in a zip locking plastic bag. Carry the sugar separately.

In camp: bring 1 cup of water to a boil. Add the cereal and simmer until thickened. Serve topped with the sugar.
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  Bulgur with Pears
 
2 T dried pears, chopped
¼ cup bulgur
1/8 t nutmeg
¼ t cinnamon
1 t brown sugar
powdered milk to taste
 
At home: combine everything in a zip locking plastic bag.
 
In camp: bring ½ cup of water to a boil and add the bulgur. Simmer until the bulgur is tender. Eat!
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Couscous
Creamy Mango Couscous
 
This would be good topped with some chopped pecans.
 
2-4 servings
 
1 cup couscous
1 t powdered ginger
¼ cup dried mango, finely diced
2 T brown sugar
4 T milk powder
 
At home: combine everything in a zip-locking plastic bag.
 
In camp: bring 2 cups of water to a boil. Add the contents of the bag, stir, cover,
remove from heat and let sit for 5-10 minutes or until the couscous is rehydrated.
Fluff and eat.
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Strawberry Banana Couscous
 
This smells absolutely wonderful!
 
¼ cup couscous
1 T powdered milk
¼ cup freeze dried strawberries and bananas (cereal toppers)
sugar to taste
 
At home: combine everything in a zip locking plastic bag.
 
In camp: add ¼ to ½ cup of hot water, depending on how creamy you would like your breakfast. Stir and let stand for 5 minutes before eating.
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Banana Berry Couscous
 
¼ cup couscous
1 T powdered milk
¼ cup freeze dried bananas, raspberries and blueberries (cereal toppers)
sugar to taste
 
At home: combine everything in a zip locking plastic bag.
 
In camp: add ¼ to ½ cup of hot water, depending on how creamy you would like your breakfast. Stir and let stand for 5 minutes before eating.
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Polenta
Breakfast Polenta
 
Creamy porridge! Good fruit combinations with this are dried cranberries with walnuts
or blueberries and/or cherries with pecans.
 
2-4 servings
 
1 cup instant polenta (corn meal)
¼ cup powdered milk
1 t powdered butter flakes
1 T brown sugar
¼ cup chopped dried fruit and nuts
 
At home: put the polenta, powdered milk and butter flakes in a zip-locking plastic bag.
Carry the dried fruit, nuts and brown sugar in a second bag.
 
In camp: bring 4 cups of water to a boil. Add the contents of the bag. Stir and then lower
the heat. Cook, stirring occasionally to prevent sticking, until soft and thickened. Spoon
into bowls, then top with the dried fruit, nuts and brown sugar.
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Sunrise in a Bowl
 
½ cup instant cornmeal
½ cup dried apples, chopped
2 T dried cranberries
1 T brown sugar
½ t cinnamon
1 packet of butter
2 T chopped pecans
 
At home: combine cornmeal, apples, cinnamon, brown sugar and cranberries in a
zip locking plastic bag. Carry the pecans and butter separately.
 
In camp: bring 2 ¼ cups water to a boil. Gradually add the polenta. Stir, then cover
and simmer until done. Top with pecans and butter.
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Scrambles (Tofu and Eggs)
Green and Gold Tofu Scramble
 
   
 
This makes two servings. Adjust the seasonings, salt and pepper to your taste. 
My daughter LOVES this dish. Toddler approved! LOL. You can use scissors
or kitchen shears to cut up the mushrooms and sun-dried tomatoes. The turmeric will
turn the tofu a sunny, yellow color, making them look like scrambled eggs.
 
8 oz firm tofu
1-2 packets of soy sauce (1-2 tablespoons)
1/2 t turmeric
1 t dried oregano
1 T olive oil
2 T sun-dried tomatoes, NOT in oil, cut in small pieces
2 T dried mixed mushrooms, broken up
1/2 cup spinach, well packed

At home: put the spinach in a zip locking plastic bag. In a second bag place the tomatoes, 
mushrooms, oregano and turmeric. Carry the olive oil in a screw top container. 
Carry the soy sauce seperately. 

In camp: heat the oil in your pan. add the tofu, breaking it up with a fork. Cook until the
tofu starts to turn golden brown. Add 1/2 cup of water, and the mushroom/tomato/spice
mixture. Simmer long enough to rehydrate (just a minute or two). Add the spinach and 
soy sauce just before serving.
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Herbed Tofu Scramble

    

Another toddler approved meal! This kid loves her tofu, I guess.

8 oz firm tofu
1 T vegetable oil
1 T dried minced onion
1/8 t ground turmeric
1/2 T dried basil
1 T dried chives
1/2 T dried dill
1/2 T dried parsley
salt and pepper to taste
 
At home: combine all of the herbs and onion in a ziplocking plastic bag (just measure
the herbs right into the bag!). Carry the oil in a screw top container. 
Carry the tofu seperately.
 
In camp: heat the oil in your pan. add the tofu, breaking it up with a fork. Cook until the
tofu starts to turn golden brown. Add 1/4 cup of water and the herb mixture. 
Allow to rehydrate (just a minute or two). Season to taste with salt and pepper. Serve.
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Wraps
Berry Berry Wrap


 
I’ve heard about (but haven’t been able to find - yet) apple cinnamon tortillas. Those would be fantastic with this. This can be made at home before your hike or on the trail.
 
1 plain tortilla
1 single serving packet cream cheese
1 T dried blueberries
1 T dried cranberries
 
At home: wrap the tortilla in foil. Combine the blueberries and cranberries in a zip locking plastic bag. Put the cream cheese in the bag too.
 
In camp: spread cream cheese on the tortilla. Top with the berries. Roll and eat.
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 Apple Breakfast Wrap

This can be made at home, or in camp.
 
¼ cup dried apples, chopped
1 packet of honey
2 T peanut butter
½ t cinnamon
1 whole wheat tortilla or “flat out” bread

Spread peanut butter on the tortilla. Drizzle with the honey, then sprinkle on the cinnamon. Top with the chopped apples. Roll and eat.
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Pancakes and other Misc.
Basic Pancake Mix
2 servings
 
Note: packets of maple syrup can be located at your favorite fast food place or from 
minimus.biz. Jam/jelly packets can be located at diner or from minimus.biz. Alternately, 
you can pack your own at home using plastic screw top containers.
 
1 cup Bisquick
1 T dry milk
1 T granulated sugar
1 T vegetable oil
2 syrup or jam packets (see note)
 
At home: combine the Bisquick, milk and sugar in a zip locking plastic bag.
 
In camp: add 2/3 cup water to the bag. Seal the bag, pressing out any air and squish to
break up lumps. Heat the vegetable oil in your pan. Cut off a corner of the bag and
squeeze out the batter. The pancakes are ready to be flipped when bubbles have formed
on the top. Flip and cook for 1-2 more minutes and serve with syrup or jam.
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Make at Home
Latte Bars
 
These are great for those mornings when you want your coffee, but you need to hit the
trail and don’t have time to cook breakfast. It has your coffee and breakfast all rolled
into one package! These firm up as they cool. They are not like a granola bar. More
like a dense coffee cake or brownie.
 
Makes about 2 dozen
 
3 eggs
1 ½ cups sugar
2 t vanilla
¼ cup butter, melted
2 cups all-purpose flour
½ t salt
¼ cup instant coffee crystals
¼ cup milk or heavy cream
1 cup pecans, chopped
½ cup mini chocolate chips (optional)
 
At home: Preheat oven to 325. Lightly grease a 13 by 9 inch pan. Beat the eggs in a
mixing bowl until light and fluffy. Add the sugar, vanilla and butter, beating to combine.
Stir in the flour and salt.
 
Set aside 1 ½ cups of batter. Stir the coffee crystals and cream and add to the remaining
batter. Spread the coffee batter into the prepared pan. Add chocolate chips to the reserved
batter and spoon over the coffee batter. Run a knife through the two batters to marble them.
Sprinkle the pecans over the top.
 
Bake 20-25 minutes or until the center is firm and set. Cool before cutting into bars. Wrap
tightly in plastic wrap.
 
In camp or on the trail: Unwrap and eat!