Spiced Carrot and Apple Steel Cut Oats - Lightweight Backpacker's Option

Pumpkin spice doesn’t hold a candle to this magic. The hearty oats hold up well with the kick of spice and autumn themed ingredients. It’s the perfect way to roll out of a tent on a crisp fall day. To make this for backpacking, just pack it as quick oats, dried carrot, dried apple and throw it all in a pot to cook in the morning.

Now that you’re filled with these hearty breakfast a lighter snack for the trail might be just what you need. Check out our Easy Strawberry and Rhubarb No-Sugar Roll-Up.

1 1/2 c water
1/4 tsp salt
1/2 c steel cut oats (I use Bob’s Red Mill)
1/2 carrot grated
1/2 apple grated
2 tbsp dried cherries (I use Trader Joe’s)
1/2 tsp cinnamon
Fresh grating of nutmeg
1/4 tsp pumpkin pie spice
1 packed tbsp brown sugar (more for sweeter)
2 tbsp chopped walnuts
1 tbsp toasted coconut shreds

In a pot, bring your water to a boil with the salt. Add in the oats and cook for 15 minutes. Next add in the rest of the ingredients (minus the walnuts and toasted coconut) and cook for another five minutes or until the oats are cooked to your desired consistency. To serve, sprinkle the walnuts and coconut on top and enjoy.

Serves 2