Campsite overnight oats
The first recipe in my bikepacking food collection: oats, powdered peanut butter and powdered milk. One serving is 320 g dry and supplies about 1,261 kcal.
Ingredients for one serving
| Ingredient | Amount | Nutritional value used | Energy |
|---|---|---|---|
| Oats | 250 g | 180 kcal per 45 g | 1,000.0 kcal |
| Powdered peanut butter | 25 g | 50 kcal per 12 g | 104.2 kcal |
| Powdered milk | 45 g | 80 kcal per 23 g | 156.5 kcal |
| Total | 320 g | 1,260.7 kcal |
For each ingredient, energy is its weight multiplied by the stated calories and divided by the stated serving weight. For example, the oats contribute 250 × 180 ÷ 45 = 1,000 kcal. The total is calculated before rounding; different products may have different nutritional values.
Preparation
This is breakfast for all three day menus. Weigh and pack the dry ingredients together as one serving. The plan is to add drinking water and mix on arrival at camp, then leave it to hydrate overnight so breakfast needs little effort in the morning. Prepare the first day’s serving the evening before departure.
Once water is added, the milk-containing mix needs cold storage: keep it at 4°C / 40°F or below throughout the overnight soak. If that cannot be maintained at camp, keep the mix dry until morning and prepare it then. See the FDA guidance on keeping food cold outdoors.
The water quantity, container size and texture after soaking still need trying and recording, along with taste and portion feedback.
Building a day around it
At my 5,000 kcal daily planning target, this serving leaves approximately 3,739 kcal for the rest of the day. Its dry energy density is approximately 3.94 kcal/g, before adding water or packaging.
Each day also includes two Veloforte bars, one pack of energy chews, one energy gel, two cheese strings and 120 g of Jus’ Sugs. The day menus account for about 2,646 kcal per day with those additions. Day 2 also has one Jell-O instant pudding packet, bringing it to about 3,006 kcal before its milk is added.
The oats stay the same across all three mornings; variety will come from the rest of the menus. If I try breakfast flavour variations later, I’ll record their ingredients and calories alongside this base recipe.