Vegan Campsite Mason Jar Oats

Psst…We’re creating a community-sourced cookbook! Why? Because food always tastes better when you’re camping. Always. Share your best ramen hacks, tastiest trail meals, and most resourceful car camping concoctions here. We’ll be compiling recipes over the next few months in anticipation of our cookbook launch where we’ll share what the Hipcamp community can cook up.


For the sake of real talk, I can normally count on one finger the amount of times per week I have time to make myself a nice sit down breakfast, so a lot of smoothies happen. These oats are a great alternative to smoothies for a quick option, and even better going into the colder seasons when you want a warm meal on the go. For those of you that are protein obsessed and that may be concerned about my rippling vegan muscles, these jars contain just under 18g of protein each.

Prep Time: 5 minutes

Cook Time: 1 minute

Total Time: 6 minutes

What you need:

  • 1/2 pint mason jar
  • 1/2 cup quick rolled oats (make sure they’re the quick kind, otherwise it’s a bummer)
  • 1/4 cup dried fruit (I like mango, banana, coconut, or apple)
  • 1 tbsp nuts (optional, but I love walnuts and pecans)
  • 1 tbsp seeds (chia, flax, hemp, or pumpkin)
  • Pinch of cinnamon (optional)
  • Optional toppings for later: peanut or almond butter, more fresh fruit, yogurt. Yes, I did use apples that had just been picked from a tree, but you don’t have to.

Instructions:

  • Boil water
  • Add enough boiling water to cover oat mixture, replace lid, shake it up, and let it sit for a minute while you grab whatever other toppings you want.
  • Unscrew the lid, add toppings, and enjoy. You can also add an optional 1/2 tbsp or so of maple syrup if you must, but in my opinion the addition of fruit makes this oatmeal plenty sweet.

This would also be a great recipe if you have a large family and kids who are picky eaters; have a make-your-own-oat day so they can custom make their own flavors and stay occupied while having a hand (literally) in their own nutrition and understanding where the food they eat comes from. Start them young and save money.

Marybeth is a lover of growth and adventure. When she’s not running her wellness coaching business or working as a flight paramedic, she can be found fighting in a Muay Thai ring or backpacking out in the wilderness while creating and photographing vegan recipes. This recipe was originally published on her website, LivingWells. Follow her on Instagram.

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