Krezevska - Trail Chef 35 delicious backpacking breakfast recipes

You will need: Parchment paper 2 cups rolled oats 1 tbsp brown sugar 1/4 tsp sea salt 1 tsp ground cinnamon 2 tbsp honey 2 tbsp canola oil 1/2 cup white chocolate chips 1/2 cup dried cranberries 8 tbsp full cream milk powder (Nestle Nido) At home: Preheat oven to 160C/320F.

Line a baking sheet with parchment paper. Combine oats, sugar, salt, cinnamon, honey and oil in a bowl; stir until thoroughly coated. Place granola mixture on a baking sheet; roast for 30 minutes, until golden brown. Remove from the oven and leave to cool. Toss white chocolate and cranberries into granola. Mix well and divide into 4 portions.

Add to each portion 2 tablespoons of powdered milk and pack into zip-lock bags. On trail: Bring 1/2 cup water to the boil. Pour hot water into granola; stir to combine. * Serves 4 * Easy * 5 min * Pot * 115g (4.06oz) * 474kcal * Vegetarian *

You will need: Parchment paper 2 cups rolled oats 1 tbsp brown sugar 1/4 tsp sea salt 1/2 tsp ground cinnamon 1/3 cup hazelnuts, roughly chopped 2 tbsp honey 2 tbsp canola oil 1/2 cup (100g) milk chocolate chips 1/3 cup raisins 8 tbsp full cream milk powder (Nestle Nido) At home: Preheat oven to 160C/320F. Line a baking sheet with parchment paper. Combine oats, sugar, salt, cinnamon, nuts, honey and oil in a bowl; stir until thoroughly coated.

Place granola mixture on a baking sheet; roast for 30 minutes, until golden brown. Remove from the oven and leave to cool. Toss milk chocolate and raisins into granola. Mix well and divide into 4 portions. Add to each portion 2 tablespoons of powdered milk and pack into zip-lock bags. On trail: Bring 1/2 cup water to the boil.

Pour hot water into granola; stir to combine. * Serves 4 * Easy * 5 min * Pot * 125g (4.41oz) * 542kcal * Vegetarian *

You will need: Parchment paper 2 cups rolled oats 2 tbsp agave syrup 1/2 cup sliced almonds 2 tbsp coconut oil, melted 2/3 cup unsweetened shredded coconut 8 tbsp coconut milk powder At home: Preheat oven to 160C/320F. Line a baking sheet with parchment paper. Combine oats, almonds, coconut oil and agave syrup in a bowl; stir until thoroughly coated. Spread granola mixture on a baking sheet; roast for 30-40 minutes, until golden brown. Remove from the oven and leave to cool.

Toss into granola shredded unsweetened coconut. Mix well and divide into equal 4 portions. Add to each portion 2 tablespoons of powdered coconut milk and pack into zip-lock bags. On trail: Bring 1/2 cup water to the boil. Pour hot water into granola; stir to combine. * Serves 4 * Easy * 5 min * Pot * 113g (3.99oz) * 481kcal * Vegan *

You will need: 3 tbsp cooked and dehydrated quinoa 2 tbsp full cream milk powder (Nestle Nido) 2 tbsp your favorite chocolate muesli 1 tbsp banana chips At home: Mix dehydrated quinoa and milk powder in a zip-lock bag.

Pack muesli and banana chips separately. On trail: Pour quinoa and milk mixture into the pot; add 1/2 cup water. Place pot over medium heat and bring to the boil. Cook about 5 minutes, stirring. Remove from the heat. * Serves 1 * Easy * 10min * Pot * 88g (3.10oz) * 373kcal *

You will need: 1/3 cup couscous 3 tbsp full cream milk powder (Nestle Nido) 2 tbsp banana chips 1 pouch Justins honey peanut butter At home: Mix couscous, milk powder and dried bananas in a zip-lock bag. * Serves 1 * Easy * 10min * Pot * 88g (3.10oz) * 373kcal * You will need: 1/3 cup couscous 3 tbsp full cream milk powder (Nestle Nido) 2 tbsp banana chips 1 pouch Justins honey peanut butter At home: Mix couscous, milk powder and dried bananas in a zip-lock bag.