Peachy Oats
Peaches with oats and butter powder, spiced with pumpkin. One pot, two servings.
- calories
- 350
- weight
- 2.5 oz
- cal / oz
- 140
- protein
- 8 g
- serves
- 2, scales
- prep
- 2 min
- cook
- 5 min
- total time
- 7 min
- water
- 500 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
- Campfire coals
- Car camping
- Backpacking
- Vegetarian
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Old-fashioned oats | 1 cup | |
|---|---|---|
| Dry milk | 1/4 cup | |
| Sweetener of choice | 2 Tbsp | brown sugar or granulated sugar |
| Butter powder | 2 Tbsp | |
| Pumpkin spice blend | 1 tsp | |
| Peaches | 2 cups canned diced with juice (or 1.5 oz dried) | use canned for car camping, dried for backpacking |
Method
- Boil 2 cups of water in your pot.
- Add the peaches and their juice. If using dried peaches, add them now and let them soften for a minute.
- Stir in all the dry ingredients at once.
- Reduce to a gentle simmer, stirring occasionally, and cook for 5 minutes until the oats are soft.
- Let sit for a minute to thicken slightly, then divide between two bowls.
Butter powder and dry milk give this breakfast staying power. They deliver calories and fat without spoiling or needing refrigeration, and they thicken the oatmeal from watery porridge into something substantial. Without them, you’d have oats floating in sweetened peach juice.
This recipe was written for boondocking with canned peaches, but it travels to the trail just fine. Use dried peaches instead and add them to the boiling water first—they’ll rehydrate and sweeten the whole pot. The pumpkin spice is just there to make breakfast feel intentional.
Packing
Mix the oats, dry milk, sweetener, butter powder, and pumpkin spice in a quart freezer bag at home. If car camping, carry canned peaches separately. For backpacking, pack dried peaches with the dry mix.
Variations
- Add a tablespoon of peanut butter powder or nut butter after cooking for 4-5 more grams of protein.
- Use brown sugar in place of the sweetener for molasses depth.
- Substitute dried apricots or cranberries if peaches aren't available.
- A pinch of cayenne or black pepper adds an unexpected warmth.
https://trailcooking.com/2025/09/25/boondocking-recipe-peachy-oats