Camp-stove cinnamon apple oats
A two-bowl camp-stove breakfast with rolled oats, diced apple, cinnamon and a toasted nut finish.
Timing is an estimate. Camp stove output, wind, cookware and ingredient temperature affect how quickly a dish cooks. Use the visual cues and safe-temperature advice in the recipe.
This is a practical breakfast when you want something warm without carrying a skillet. Water keeps the recipe simple and shelf-stable; a little milk stirred in at the end adds richness without needing to simmer dairy in a thin camp pan.
Use rolled oats, not steel-cut oats, for the stated timing. Steel-cut oats need more liquid and a longer cook, so they are not a direct swap. If you are using instant oats, reduce the water and follow the packet directions.
Camp-stove cinnamon apple oats
A two-bowl camp-stove breakfast with rolled oats, diced apple, cinnamon and a toasted nut finish.
Ingredients
- 90 g (3 oz / 1 US cup) rolled oats
- 475 ml (16 fl oz / 2 US cups) water
- 1 medium apple (about 180 g / 6 oz), cored and diced
- 1 g (½ tsp) ground cinnamon
- Pinch of salt
- 20 g (¾ oz / 2 tbsp) chopped toasted nuts
- 30 ml (2 tbsp) milk, optional
- Honey or maple syrup, to serve
How to make it
- Add the oats, water, diced apple, cinnamon and salt to a small saucepan. Set it on a stable stove over medium heat.
- Bring to a gentle simmer, stirring and scraping the bottom of the pan. Lower the flame once bubbles appear.
- Cook for 7–10 minutes, until the oats are creamy and the apple is tender but still holds its shape. Add a splash of water if the pan thickens before the oats soften.
- Take the pan off the heat. Stir through the milk if you want a creamier bowl, divide between two bowls, and finish with nuts and honey or maple syrup.
Toast the nuts at home and pack them separately so they stay crisp. Check allergy needs before packing shared trail food.
