Trail Cooking

Put 1/2 cup old-fashioned oats at a time in a blender or mini food processor and blend on high until broken apart and somewhat powdery. Set aside in a small bowl, and repeat procedure if you are making a bigger batch.

In each pint size freezer bag put:
1/4 cup quick cooking oats
2 Tbsp powdered old fashioned oats
1 Tbsp dry milk, soy or rice milk powder or coconut cream powder
1/8 tsp kosher salt (if desired)

FBC method:
Add 3/4 cup near boiling water. Stir, seal tightly and put in a cozy for 5 minutes.

One pot method:
Bring 3/4 cup water to a boil, take off the heat and add in the dry ingredients. Stir well, cover tightly and let sit for a couple minutes.

Variations:

Apple Cinnamon Oatmeal:
1 Tbsp sugar, 1/4 tsp cinnamon and 2 Tbsp diced dried apples.

Sweetened Oatmeal:
1 Tbsp sugar.

Brown Sugar and Cinnamon Oatmeal:
1 Tbsp brown sugar and 1/4 tsp cinnamon.

Raisins and Brown Sugar Oatmeal:
1 Tbsp packed brown sugar and 1 Tbsp raisins.

Hippy Oatmeal :
2 Tbsp wheat germ and 1 Tbsp diced toasted pecans.

Peaches and Cream Oatmeal:
1 Tbsp full fat dry milk and 2 Tbsp diced dried peaches.

Confetti Oatmeal:
1 tsp decorative cake/cookie sprinkles.

S'More Oatmeal:
6 miniature marshmallows and 1 Tbsp chocolate chips.

Cookies and Cream Oatmeal:
1 crushed chocolate stuffed cookie and 1 Tbsp full fat dry milk.