Camping Gluten Free: Breakfast

While we could have gone the cooler and ice route for to keep some of our food chilled. We decided to go for the uncooled route.  That left us without the breakfast luxuries of eggs, bacon, and chilled non-dairy milks for cereal. We also chose to opt away from more difficult breakfasts like pancakes, which we could have made without eggs by using a flaxseed paste.

We did also make coconut milk lattes each morning with our hand crank coffee grinder (found here) and individual servings coconut milk.

Instead we chose to go with a good old camp favorite, dressed up a bit. And yes, we ate this almost every morning for 7 days in a row and when we came home, we ate it again.

Fancy Camp Oatmeal


2 cups water
1 cup Bob's Red Mill gluten free rolled oats
1 banana or other fruit, sliced
1/4 cup Chocolate Chia Goodness
1 single serve sized box of vanilla almond milk


Bring your water to a boil.
Add the oats and cook until all the water has been absorbed, stirring occasionally.
Divide the oats into two bowls and top with fruit, chia goodness, and vanilla almond milk.

Serves 2.