Lemon Blueberry Oatmeal | Ultralight Backpacking Recipe

By Aaron Owens Mayhew, MS, RDN, CD

Updated January 5, 2024
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Can’t stomach another packet of instant oatmeal? You’ll actually look forward to breakfast with Backcountry Foodie’s ultralight Lemon Blueberry Oatmeal recipe.  The serving size shown provides 510 calories and a healthy serving of protein and fiber to boot! Now, that’ll fuel your body for those morning miles on the trail. Leave those packets on the grocery store shelf and take your backpacking breakfast to the next level. Your body will thank you.

Want to leave your stove at home or prefer overnight oats? Maybe give our no-cook Nut Butter Morning Oats or Granola with Milk and Berries recipes a try.

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    Lemon Blueberry Oatmeal

    Backcountry Foodie Recipe
    You won't leave camp hungry after eating this hearty bowl of oatmeal. You might even want to consider including it as a breakfast option home.
    Rate This Recipe
    5 from 2 votes
    View Comments / Leave A Review

    NUTRITION (per serving)

    cal/oz 131
    cal/gram 4.7
    Calories 510 kcal
    PROTEIN 16 g
    CARBS 62 g
    Fiber 7 g
    Added Sugar 13 g
    Fat 23 g
    Sodium 115 mg
    Home Prep Time 3 minutes
    Field Prep Time 4 minutes
    WT/SERVING 3.9 oz (109 g)
    MEAL PREPCold Soak, Cook, Dehydrator Not Required
    Diet TYPESGluten-Free, Low-Sodium, Low-Sugar, Vegan, Vegetarian
    Servings1 serving



    INSTRUCTIONS (per serving)


    • Put all dry ingredients in a bag or container to be used in the backcountry.
    • Pack 1/2 Tbsp (7 g) coconut oil in a leakproof container to be added when the meal is consumed. We recommend double bagging the oil in the event there is a leak.


    • Add 8 oz (240 mL) hot water or to the desired consistency.
    • Stir and let stand to allow the blueberries to rehydrate and oatmeal to thicken.
    • Add 1/2 Tbsp (7 g) coconut oil.
    • Stir to mix well and enjoy!



    • Total sugar (per serving): 31 g, including 13 g added sugar
    • To reduce added sugar by 13 g, replace brown sugar with brown sugar substitute.
    • To reduce calories by 60, do not add the 1/2 Tbsp (7 g) of coconut oil.
    Did you make this recipe? We’d love to see it!Share photos from your kitchen or the backcountry below.


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    Aaron Owens Mayhew, MS, RDN, CD, is a registered dietitian and ultralight long-distance backpacker with over 20 years of nutrition and backpacking experience. She’s also the founder and owner of Backcountry Foodie, an online ultralight recipes and meal planning platform for backpackers. She also enjoys teaching hikers about backpacking nutrition via virtual masterclassesYouTube videos, and podcast episodes. You can follow Aaron’s adventures in the kitchen and the backcountry via Instagram and Facebook.


    • 5 stars
      This is our new favorite breakfast! Have you tested it with regular oats for cold soak? If overnight is enough for regular oats I’d kinda like to have just have the regular oats in the house and not have a whole other kind of oats for the backpacking

      • I ran a test cold soaking with old-fashioned oats, and it’s not nearly as yummy as when it’s made hot. I would do one of two things to thicken up the oatmeal if cold soaking old-fashioned oats – 1. Add chia seeds to absorb some water and give it a creamy overnight oats consistency. 2. Reduce the water by at least 2 oz (60 mL) to thicken the oatmeal. Also, keep in mind that you won’t be able to add the coconut oil unless it’s been warmed up (liquified). By leaving out the oil, the calories will be reduced by 60 calories per serving. Something to remember when cold soaking a meal with milk powder, be sure to consume the meal within 2 hours if soaked above 40℉. This is for food safety reasons. Hope that helps.

    • 5 stars
      This is our new favorite breakfast! Have you tested it with regular oats for cold soak? If overnight is enough for regular oats I’d kinda like to have just have the regular oats in the house and not have a whole other kind of oats for the backpacking


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