Butter Grits
Savory cornmeal with butter and milk. Five minutes, one pot, actual breakfast.
- calories
- 270
- weight
- 1.8 oz
- cal / oz
- 154
- protein
- 6 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 5 min
- total time
- 7 min
- water
- 240 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Canister stove
- Alcohol / Esbit
- Backpacking
- Thru-hike
- Vegetarian
- Gluten free
- Nut free
- One pot
- Grab and go
- Shelf stable
- Dump and stir
Ingredients
| Plain instant grits | 2 packets | |
|---|---|---|
| Dry milk powder | 1 Tbsp | |
| Butter powder | 1-2 Tbsp | use the higher amount if you love butter |
Method
- Boil 240 ml of water in a small pot.
- Remove from heat and stir in both packets of grits, the dry milk, and butter powder until combined.
- Cover and let sit for 5 minutes.
- Stir again and eat.
Grits offer what oatmeal does not: savory breakfast with a smooth texture that doesn’t turn to mush. The butter and dry milk supply calories and fat, and they taste like breakfast instead of just hot grain. It settles the stomach well even after a hard day.
Three cooking methods work. Freezer-bag cooking in a padded cozy removes all cleanup. An insulated mug keeps breakfast warm while you break camp. Or boil water in a small pot and eat right away. All three take five minutes, one spoon, and no skill.
Packing
Pack the grits, milk powder, and butter powder into a single freezer bag at home. On the trail, you are measuring nothing and managing one bag.
Variations
- Crisp up shelf-stable bacon strips and stir them in for extra fat and protein.
- Add a tablespoon of sharp cheddar powder for a different angle on flavor.
- Make this for dinner instead of breakfast. It settles the stomach after a long day.
- Top with a pinch of hot sauce if you have it.
https://trailcooking.com/2023/08/31/backpacking-breakfast-recipe-butter-grits