Tropical Pineapple Coconut Oatmeal
A delicious backpacking oatmeal recipe with tropical vibes from pineapple and coconut.
Print Recipe Pin RecipeIngredients
- 1/2 cup instant oats
- 1/4 cup freeze-dried banana slices
- 1/4 cup dried pineapple slices (diced)
- 1/4 cup toasted coconut chips
- 1 individual coconut oil packet* (food-quality)
Instructions
At Home:
- Put the oats, dried pineapple, and freeze-dried bananas into a small sealable bag.
- Add the coconut chips to another separate small bag.
- Place the bag of coconut chips and the unopened coconut oil packet into the main bag with the oatmeal and fruit.
- Seal the main bag well, and double bag it if needed. You don’t want it to rip.
At Camp:
- Open the bag and take the coconut oil packet and the coconut chips out and set them aside.
- Pour the oat mixture into your bowl and add about 1 cup of boiling water.**
- Next, open the coconut oil packet and stir that in. The hot water will melt the coconut oil and make the oatmeal nice and creamy.
- Lastly, add the coconut chips on top for a nice crunch.
Notes
*I get mine from Trader Joes, but if you don’t have a Trader Joes near you, they are easy to find on Amazon. Look for packets that have about 0.5 oz of coconut oil per packet.
**The amount of water can be adjusted based on what you like. For example, I prefer my oatmeal on the thicker side, so I usually add a little bit of water at a time, and stir in-between each addition until it’s at the consistency I like.
**The amount of water can be adjusted based on what you like. For example, I prefer my oatmeal on the thicker side, so I usually add a little bit of water at a time, and stir in-between each addition until it’s at the consistency I like.
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