Part 1 - Breakfast
My eyes part while pesky little creatures begin their morning sonata. The sun has creased the sky with flames of light blue and is burning through with oranges and reds high on the mountaintop. I cuddle beneath my favorite down bag and my camping hammock sways with me. Time for breakfast, my first opportunity to make this day great. Time for a super food with super powers. Time for Oats.
I am concerned with calorie intake, but in the opposite way of most days. A good day’s hike at elevation can burn double the calories a body typically uses. Given the various terrains, the point of the hike, and the total duration, again this definition can vary. Oats are a great medium to get the calories and nutrition I need with just a couple of additions. Be sure to have your Straw Filter water filter with you, better safe than sorry and always clean.
Breakfast is my favorite meal of the day, next to second breakfast, lunch, afternoon tea, dinner, and snacksies. I am a fan of oatmeal and it provides lightweight delicious nutrition. Oats can be used for Hot Cereal, Granola (cold and hot), cookies, and breakfast bars. I even make it into bread, muffins, and bagels. I am also a big fan of almonds which add a little “meat” in the way of protein to the oats. A breakfast menu for three days of hiking might look something like this:
Oat Muffins, fruit bites, protein shake.
Hot Oatmeal Cereal with sweet potato, milk.
Homemade Granola and berries with milk, cocoa.
In each of these scenarios, I plan out my nutrition profile at 60g of carbohydrates 30g protein and 20g of fat. For me, that is the magical calculation I eat every 3 hours. I use low-fat powdered milk, natural peanut butter, raw almonds (sometimes I use cocoa almonds), and dried fruits and vegetables I make myself. If you do a lot of backpacking, you will want of food dehydrator. The protein powder I use is a nonfat, no-cholesterol whey.
What if you don’t like oats? What if you want more variety? Well, you are not alone. I prefer a little variety as well, so swap out the oats with quinoa, brown rice, or quick rice for a hot breakfast. Use almond flour in your oat muffins to give them a more muffin-like consistency and excellent flavor. If you can handle the wheat, go that direction.
Sweet Potato Oat Muffins, Recipe makes 6 Large Muffins
1.5c oat flour
1/4c almond flour
1/4c brown rice flour
6 packets Splenda
1tsp baking soda
1tsp baking powder
1T vanilla extract
1.5c Sweet Potato, cooked and mashed
6 Egg Whites
2 whole eggs
3T olive oil
Mix Dry in one bowl and Wet in another
Pour wet over dry while mixing
Use a 6 place large muffin tin
fill each cup ⅔ full
Cook at 350 for 50 minutes
These pack well, especially if frozen first and 1 muffin = 10g Fat 21g Carbs 10g Protein.
1.5c Whole Oats
1/4c almond flour
28 almonds chopped
1 oz. dried berries or cherries
1/4c sugar-free syrup
Mix all together spread thin on a cookie sheet lined with parchment paper
Toast in the oven at 450 for 12 minutes or until golden brown
Makes two servings, each serving = 16g Fat 55g Carbs 13g Protein
*I add a scoop of protein powder and cold water for a power punched cereal!
Never underestimate the power of a simple bowl of Oatmeal, but don’t be afraid to jazz it up! These are just two of my favorite recipes for a quick and healthy breakfast. Both are amazing on a fresh spring morning when enjoyed while still nestled in your camping hammock and watching a sunrise. Breakfast sets the stage for the remainder of the day, don’t skimp. Wake up your taste buds and energize your body with a spicy and tasty Oat dish, they are a Super Food!