One Pan Wonders

Oatmeal - Grains - Bulgur - Cous Cous - Rice - Polenta 

 Scrambles - Wraps - Make at Home - Other

There are even more breakfast recipes in the book.

 Blue Mango Oatmeal
Serves 1

1 packet plain instant oatmeal
2 tablespoons dried blueberries
1 tablespoon dried mangos, chopped
1/4 teaspoon ground nutmeg
1 teaspoon brown sugar

At home: combine all of the dry ingredients in a zip locking plastic bag.

In camp: Add 2/3 cup boiling water to oatmeal (or more if you like a thinner cereal.)
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Cherry Almond Oatmeal
Serves 1

1 packet instant oatmeal
2 tablespoons dried cherries
1 tablespoon slivered almonds
1 tablespoon powdered milk
1 teaspoon brown sugar

At home:combine everything  in a zip locking plastic bag.

In camp: add 2/3 cup boiling water to oatmeal (or more if you like a thinner cereal.)
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Blueberry Orange Oatmeal
Serves 1

1 packet instant oatmeal
2 tablespoons dried blueberries
1 packet True Orange©
1/8 teaspoon ground cinnamon
1 tablespoon powdered milk
1 teaspoon brown sugar

At home:combine everything  in a zip locking plastic bag.

In camp: add 2/3 cup boiling water to oatmeal (or more if you like a thinner cereal.)
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Blueberry Almond Quinoa

Serves 1

This is protein packed and has a nice crunch.

1/3 cup cooked and dehydrated quinoa
2 tablespoons dried blueberries
1 tablespoon slivered almonds
1/2 teaspoon cinnamon
1 tablespoon powdered milk
1 teaspoon sugar (or more to taste)

At home: put everything in a zip locking plastic bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes
or until cereal is rehydrated. Stir again and enjoy.
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Barley Berry Delight
Serves 1

1/4 cup instant barley
1 tablespoon dried cranberries

1 tablespoon dried strawberries
1 tablespoon powdered milk
1 teaspoon brown sugar

At home: combine everything in a zip locking plastic bag.

In camp: add enough hot water to cover.
Let stand for 1-2 minutes or until barley is tender.
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10 Grain Cereal

1 cup 10-grain cereal mix (I like Bob's Red Mill)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons powdered milk

1 tablespoon brown sugar (or more to taste)

Dried fruit and/or nuts (optional)

At home: combine all of the ingredients in a zip locking plastic bag.

In camp: Bring 3 cups of water to a boil. Add the cereal and stir. Lower heat

and simmer until the cereal is as thick as you'd like it. Top with dried fruit and nuts.

In camp: bring water to a boil. Add hot water to the cereal until you get the consistency you want.
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Raspberry Cream of Wheat

Serves 1 

1 package plain instant cream of wheat

1 single serving package sugar in the raw

1 teaspoon powdered milk

6-8 freeze-dried raspberries

slivered almonds (optional)

At home: combine everything in a zip locking plastic bag. Carry the almonds separately.

In camp: bring water to a boil. Add hot water to the cereal until you get the consistency you want.
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More Breakfast Grains

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Golden Breakfast Bulgur



1/4 cup bulgur
2 tablespoons dried apples, diced
1 tablespoon golden raisins
1/2 teaspoon cinnamon
1 tablespoon powdered milk
pinch nutmeg

1 packet honey

At home: combine everything in a zip locking plastic bag. You can put the honey packet in there too.

In camp: remove the honey packet. Add hot water to cover. Stir and allow to rehydrate. Stir in the honey.
Add more water to reach desired consistency (if needed).

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 Cherry Peach Couscous
Serves 1

1/3 cup couscous
1 tablespoon dried cherries

2 tablespoons dried peaches, chopped
1/8 teaspoon allspice
1 tablespoon powdered milk
1 teaspoon brown sugar

At home: put everything in a zip locking plastic bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes.
Stir again and enjoy.
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 Strawberry Almond Couscous
Serves 1

1/3 cup couscous
2 tablespoons freeze dried strawberries
1/2 teaspoon ground cinnamon

1 teaspoon  sugar
1 tablespoon powdered milk
1 tablespoon slivered almonds

At home: put everything in a zip locking plastic bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes.
Stir again and enjoy.
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Apple Almond Cinnamon Couscous
Serves 1

1/4 cup couscous
2 tablespoons dried apples
1 tablespoon chopped almonds
1 tablespoon powdered milk
1/2 teaspoon ground cinnamon
pinch nutmeg
1 teaspoon brown sugar

At home: put everything in a zip locking plastic bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes. Stir again and enjoy.
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Cranberry Orange  Couscous
Serves 1



1/3 cup couscous
1-2 packets True Orange© (I love orange, so I use 2)
2 tablespoons dried cranberries
1 tablespoon almonds, chopped
1/2 teaspoon ground cinnamon
1 teaspoon brown sugar
1 tablespoon powdered milk

At home: put everything in a zip locking plastic bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes. Stir again and enjoy.
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Serves 2-4 

Creamy porridge! Good fruit combinations with this are dried cranberries with walnuts

or blueberries and/or cherries with pecans.

1 cup instant polenta (corn meal)

¼ cup powdered milk

1 teaspoon powdered butter flakes

1 tablespoon brown sugar

¼ cup chopped dried fruit and nuts

At home: put the polenta, powdered milk and butter flakes in a zip-locking plastic bag.

Carry the dried fruit, nuts and brown sugar in a second bag.

In camp: bring 4 cups of water to a boil. Add the contents of the bag. Stir and then lower

the heat. Cook, stirring occasionally to prevent sticking, until soft and thickened. Spoon

into bowls, then top with the dried fruit, nuts and brown sugar.

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Another toddler approved meal! This kid loves her tofu, I guess.

8 ounces firm tofu
1 tablespoon vegetable oil
1 tablespoon dried minced onion
1/8 teaspoon ground turmeric
1/2 tablespoon dried basil
1 tablespoon dried chives
1/2 tablespoon dried dill
1/2 tablespoon dried parsley

salt and pepper to taste

At home: combine all of the herbs and onion in a zip locking plastic bag (just measure
the herbs right into the bag!). Carry the oil in a screw top container.
Carry the tofu separately.

In camp: heat the oil in your pan. add the tofu, breaking it up with a fork. Cook until the
tofu starts to turn golden brown. Add 1/4 cup of water and the herb mixture. 
Allow to rehydrate (just a minute or two). Season to taste with salt and pepper. Serve.
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Spam & Eggs
Serves 1

1 single serving packet Spam (3 oz)
1 sun dried tomato, cut up (as small as you can get it)
2 fresh eggs
1-2 packets (1-2 tablespoons) Parmesan or Romano Cheese
1-2 tablespoons vegetable oil, or 1 packet

At home: put the eggs in a camping/hiking egg carrier.
Put the sun dried tomato and cheese in a zip locking plastic bag. Carry the oil in a screw top container.

In camp: Add oil to the pan. Dice the Spam into 1/4 inch dice (you want it small).
Fry for a couple of minutes, until the spam begins to brown, then add the eggs and sun dried tomatoes.
Scramble. Cook until eggs are done. Serve topped with Parmesan cheese.
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Smoked Oyster Omelette

Serves 1-2

1 3.75 ounce can
2-4 fresh eggs (see notes)
2 ounces smoked cheddar cheese (or cheese of your choice)

1-2 tablespoons oil

At home: put the eggs in a camping/hiking egg carrier.
Put the cheese in a zip locking plastic bag. Carry the oil in a screw top container.

In camp:Add oil to the pan. Add the eggs, then the oysters..
Scramble. Cook until eggs are done.

Note: if you like a LOT of oysters, use 2 eggs, if not, use 4 and serve 2 people.
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 Strawberry Banana Wrap
Serves 1

1 large flour tortilla
1 single serving packet strawberry cream cheese
1 fresh banana (packed carefully!)

At home: wrap the tortilla in foil.
Pack the banana carefully in a bandana.

In camp/on the trail: spread the tortilla with the cream cheese.
Peel the banana and place it on one edge of the tortilla. Roll and eat!
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Basic Breakfast Burrito

serves 1

2 fresh eggs
2 2-ounce slices swiss cheese
1 large flour (flavored or not) tortilla
1 tablespoon olive oil

At home: put the eggs in a hiking/backpacking egg carrier.
Put the cheese in a zip locking plastic bag. Carry the olive oil in a screw top container.

In camp: add oil to your pan. Scramble the eggs until cooked.
Put the eggs on the tortilla, top with cheese. Roll and eat.
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Berry Berry Wrap
Serves 1

I’ve heard about (but haven’t been able to find - yet) apple cinnamon tortillas.
Those would be fantastic with this.
This can be made at home before your hike or on the trail.

1 plain tortilla

1 single serving packet cream cheese

1 tablespoon dried blueberries

1 tablespoon dried cranberries

At home: wrap the tortilla in foil. Combine the blueberries and cranberries
in a zip locking plastic bag. Put the cream cheese in the bag too.

In camp: spread cream cheese on the tortilla. Top with the berries. Roll and eat.

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More Wrap Recipes

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 Peanut Butter Banana Pancakes
Serves 2

1 cup just-add-water pancake mix
2 tablespoons peanut butter (or 1 1.15 ounce packet - Justin's)
¼ cup freeze dried bananas, crushed
¼ teaspoon ground cinnamon
vegetable oil

At home: combine all of the dry ingredients in a zip locking plastic bag.
Carry the peanut butter and oil separately.

In camp: add ¾ cup water to the bag. Squish well to combine, then add the peanut butter.
Squish until there are no more large lumps of peanut butter in the bag. Heat a little oil in your pan.
Snip off one end of the plastic bag and pour out enough batter to make 3 inch pancakes.  
When bubbles form on the top, flip. Serve hot.

Variation:  add 1 tablespoon mini chocolate chips to the dry ingredients.
Stir well because they tend to sink to the bottom of the mix.
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Basic Pancake Mix

Serves 2

Note: packets of maple syrup can be located at your favorite fast food place or from
minimus.biz. Jam/jelly packets can be located at diner or from minimus.biz. Alternately,
you can pack your own at home using plastic screw top containers.

1 cup Bisquick©

1 tablespoon dry milk

1 tablespoon granulated sugar

1 tablespoon vegetable oil

2 syrup or jam packets (see note)

At home: combine the Bisquick, milk and sugar in a zip locking plastic bag.

In camp: add 2/3 cup water to the bag. Seal the bag, pressing out any air and squish to

break up lumps. Heat the vegetable oil in your pan. Cut off a corner of the bag and

squeeze out the batter. The pancakes are ready to be flipped when bubbles have formed

on the top. Flip and cook for 1-2 more minutes and serve with syrup or jam.

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