Recipe: Super-Pumped PB&J Cereal

Find more stove-free recipes from Backpacker.

Yes, you can cold-soak oatmeal—if you don’t mind waiting, and eating cold, mushy oatmeal. Our preference when we go stoveless: Turn those morning oats into something a little crunchier. Granola carries easily and is an instant breakfast even when you don’t have a stove with you. Make your own or go the store-bought route, then turn it into a sweet morning treat with these smart additions.

A few tips: Make sure you’re storing your granola in an air-tight container, especially in wet climates, otherwise you run the risk of it going mushy. (A reusable plastic bag is our go-to.) This cereal also makes an excellent trail snack when you’re on the go, either on its own or as one ingredient in a snack mix (adding chocolate chips or M&Ms, nuts, and mini pretzels is a great start).

Ingredients

¾ cup plain granola
½ cup peanut butter puff cereal
2 Tbsp honey-roasted peanuts
2 Tbsp peanut butter
1 Tbsp maple syrup
2 Tbsp freeze-dried raspberries
¼ cup powdered milk

Directions

At home ➞ Combine granola, cereal, and honey-roasted peanuts in a bowl. In a small saucepan, melt peanut butter and maple syrup over low heat. Remove from burner when liquefied. Add cereal mixture and stir to coat. Cool completely, pour into a quart-size zip-top bag, and add raspberries and milk powder. Shake well to blend and prevent milk powder from clumping.

In camp ➞ Pour ½ cup water into bag, reseal, and shake until milk is blended.
– Serves 1