With an exotic sweet and spice combo, this Apricot Ginger Oatmeal is a great way to shake up your morning oats on your next backpacking trip.
There’s no way around it: quick cooking oats are an ideal backpacking breakfast. But it’s just so easy to get burnt out on the standard flavors. (We’d be happy never to eat cinnamon-apple or brown sugar ever again!)
That’s why when we’re camping, we’re always experimenting with new flavor combinations in an attempt to re-invent them. And our new favorite is this Apricot + Ginger combination.
The apricots offer a subtle sweetness to mix, while the candied ginger provides intermittent pops of spice. Chopped almonds add some nutty crunch. Blend that all together with the tropical flavor from powdered coconut milk and you get a really nice dynamic range of flavors. Dried apricots and candied ginger are available at most supermarkets (but you can get them for a steal at Trader Joe’s).
We had this Apricot Ginger Oatmeal while hiking the Trans Catalina Trail in California. You can read more about our Trans-Catalina Trail backpacking trip here!
So if you’re burnt out on the standard oatmeal flavors and want to try something new, this is an easy DIY alternative that really hits the spot. Happy trails!
Other backpacking breakfast recipes
Apricot Ginger Oatmeal
- AT HOME: Place all ingredients in a resealable bag.
- AT CAMP: Dump the contents of the bag into a pot with 2 cups water. Bring to a boil, then reduce heat to a simmer. Simmer for about 10 minutes, or until the oats are tender.