Lemon Blueberry Oatmeal | Ultralight Backpacking Recipe

By Aaron Owens Mayhew, MS, RDN, CD • Updated June 13, 2022

This post may contain affiliate links.
Backcountry Foodie Blog Lemon Blueberry Oatmeal Ultralight Backpacking Recipe
Jump to Recipe

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.

Sign-Up & Save 20% Off Memberships

Subscribe to our bi-weekly newsletter & save 20% off Backcountry Foodie memberships.

    Your email is safe with us. We don’t like spam either.


    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
    4.59 from 17 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 mins
    Field Prep Time 4 mins
    WT/SERVING 3.9 oz (109 g)
    MEAL PREPCook, Dehydrator Not Required
    Diet TYPESDairy-Free, Gluten-Free, Kid-Friendly, Low-Sodium, Vegan, Vegetarian
    Servings1 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.


    Backcountry Foodie is your go-to resource for more than 200 backpacking dietitian-created recipes and a one-of-a-kind automated meal planning tool. The meal planner even creates itemized shopping lists for you! Meal prep has never been easier.

    Check out this video to see where all the magic happens.

    DISCLOSURE: Some of the links on this page are affiliate links, which means we may receive a modest commission if purchases are made through those links. This adds no cost to our readers and helps us keep our site up and running. Our reputation is our most important asset, so we only include links for products that we use ourselves.

    Did you enjoy this recipe?

    Pin it and share it with your fellow hikers.


    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.

    Leave a Reply

    Your email address will not be published.

    Star rating submitted with comment if selected

    Scroll to Top
    100 Shares 6.3K views