Warming Honey Oats for Cool Camp Morning Breakfast

Seasonal fruit with honey and nuts go well with steel cut oats for a basic breakfast over the campfire that isn't eggs!

Sometimes it isn't practical to hike around in the mountains with eggs but you still need a solution for breakfast that can fill you up, meanwhile tasting delicious. With oats you still get that warmth of something cooked over the campfire in the morning and you can also save space in your pack (and create less waste) by being clever about pre-packing just the right amount of ingredients.

Steel cut oats have a texture that just feels good to eat outside, like they were made for cool mornings in sleeping bags.  And the honey nuts, if you make a bunch these can be trail snacks for later.

For more on adventures check out Ports of Gold..

Steel Cut Oats with Roasted fruit and Honey Nuts

Ingredients (for 2)

·       Approx 1-1.5cups steel cut oats

·       Approx 1-1.5 cups water

·       Pinch of salt

·       2 nectarines (or apricots, plums, any seasonal fruit)

·       1/2 cup mixed nuts

·       1/2 cup almond milk 

·       3 Tbsp honey

·       Little bit of olive oil


·       Aluminum foil to wrap

·       Small sharp knife

·       Tongs

·       Spoon


Day before the campout: 

  1. Put Oats and pinch of salt into a Ziploc bag
  2. Stash fruit inside camp cups for safe travels
  3. Pop olive oil, almond milk and honey into small travel bottles

At the camp: 

  1. Put nuts into a pan along with a small glug of olive oil and 1 TBsp of honey. Cook over fire until crispy and caramelised.
  2. To make the oats pour these into a saucepan and top with water, cooking and stirring until water is soaked in and the oats are soft to taste.
  3. While the oats are cooking slice fruit in half, remove stone and put face down onto some aluminum foil over fire, turning over to char slightly until they are soft. To speed this up you can wrap in the foil then pop onto grill at end to char.
  4. To serve: Put oats into serving bowls, slice fruit into segments over top along with a sprinkle of nuts, drizzle with almond milk and remaining honey. 

Words and Images By Emily Hlavac Green
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Published: August 23, 2016

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Emily Hlaváč GreenExplorer

New York

A kiwi photographer building stories around food, lifestyle and travel, currently living in New York City. Always dreaming of the next mountain to climb, making a campfire a kitchen or adventure into the unknown.