Photo: Thomas J. Story; Prop Styling: Joni Noe
Prep Time
5 Mins
Camp Time
15 Mins
Serves 4 (makes 4 cups)

Steel-cut oats have a wonderful chewy texture but can take a long time to cook. By soaking them overnight, all you have to do is heat them in the morning. Chia seeds help make the cereal creamy and filling. The recipe comes from the outdoor cooking experts behind the blog Dirty Gourmet,

GEAR 2-qt. backpacking saucepan, spork, backpacking stove and fuel, Nalgene bottle (for measuring), backpacking ladle

How to Make It

Step 1


Combine oats, chia seeds, and salt in a small resealable plastic bag.

Step 2


The night before, pour oat mixture into a 2-qt. saucepan. Stir in 4 cups water. Bring to a boil and cook 1 minute, then remove from heat. Cover with a lid and place in a critter-free spot overnight, such as a bear box, if available. Or let mixture cool, transfer to a plastic bag, and seal in a bear canister.

Step 3

In the morning, heat oatmeal until simmering, stirring often and adding more water if you'd like it thinner. Spoon into bowls and top with almond butter, brown sugar if you like, and blueberries.

*Chia seeds, when mixed with liquid, make no-cook pudding (find at natural-foods stores). Find almond butter packets at natural-foods stores.

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