This DIY porridge is an upgrade on store-bought instant oatmeal and it’s quick to prepare. Shelf-stable freeze-dried fruit is a great addition to make-ahead oatmeal; it rehydrates perfectly, delivering the flavor of fresh fruit without refrigeration. To give your porridge a creamier texture, add a couple of tablespoons of your favorite milk powder to the mix.
MAKES 4 TO 5 SERVINGS.
1 and 1/3 cups gluten-free quick-cook oats*
2/3 cup freeze-dried raspberries or other berries
1/3 cup sliced unsalted almonds or pumpkin seeds
2 tablespoons chia seeds
2 tablespoons brown sugar or coconut sugar
2 teaspoons grated orange zest
3/4 teaspoon ground cinnamon
Pinch of salt
At Home Directions:
1. Preheat oven to 350°F.
2. Spread oats on a rimmed baking sheet. Place in preheated oven and bake until oats turn golden and smell toasted, about 12 minutes, stirring once halfway through. Be careful not to burn the oats. Set aside to cool to room temperature.
3. Place oats and remaining ingredients in a large zip-top bag or other container and toss until mixture is well combined.
At Camp Directions:
1. Bring 3½ cups water to a boil in a saucepan. Place Very Berry Instant Porridge in the saucepan, stir and simmer 30 seconds. (For 2 servings, simmer 1 cup Very Berry Instant Porridge in 1½ cups water.)
2. Remove from heat and let sit, covered, 3 minutes.
*TIP: Purity protocol oats are recommended for those with celiac disease and gluten sensitivity. For brands, see the Shopping List on this recipe’s main article page.
Each serving contains 193 calories, 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 23mg sodium, 26g carbohydrate, 6g fiber, 7g sugars, 6g protein, 13Est GL.
Tools of the Trade
When camping, bring along the appropriate cooking tools—pans, knives, zip-top bags and cutting boards. Small zip-top bags are great for transporting snacks like trail mix and energy bites when venturing away from camp. A sturdy cast-iron skillet is a camp workhorse. Use it to cook everything from pancakes to freshly caught fish. It will hold up beautifully when set over an open flame.
Contributing chef Matthew Kadey, RD, is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press), and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).Yields 5 servings