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A Tip for a Better Camp Breakfast: Make-Ahead Muesli to Go

Looking for a simple, healthy breakfast that will fuel you for your hiking and camping adventures?
As an avid camper and a mother of 3 children, I've learned that what we eat plays a key role in our camping enjoyment. One of my simplest and most trusted recipes is this variation of muesli.
Make Ahead Muesli
Originally invented by my father-in-law 17 years ago, this variation of the breakfast cereal features milk, plain yogurt, honey and instant oatmeal. 

Made simply by stirring together the milk, yogurt and honey and then adding the oatmeal, this cereal is a winner because it can be made the night before and then simply stashed, covered in the fridge until the morning.

In the morning, the cereal is easily transferred to a chubby wide-mouthed Thermos or other vacuum bottle and carted along for a hike or road trip.
Over the years, we have served this cereal on many early morning fishing trips. We've dished it up on the side of the road after leaving at the crack of dawn and driving for a few hours.

Regardless of where it's served, my children have always enjoyed it and often asked for seconds. For variety, we garnish it with either hazelnuts, sunflower seeds or pecans. And, throughout the year, we switch the fruit depending on what's in season and readily available.
So, if you want to kick start your next adventure, get organized and stir together a batch of my Make-Ahead Muesli to Go.

Make Ahead Muesli to Go
Serves 4

1 cup low-fat milk, plus additional in the morning if desired
1 cup whole milk yogurt
2 tablespoons honey
2 cups instant oatmeal, preferably McCann's Irish Oatmeal
Fresh seasonal berries, bananas, pecans, hazelnuts or walnuts, if desired

In a medium bowl, whisk together the milk, yogurt and honey. Add the oatmeal and combine thoroughly. Cover and refrigerate overnight. In the morning, stir the oatmeal well and add more milk if necessary to loosen and soften the muesli.  If traveling with the muesli, transfer to a vacuum bottle and pack fruits and nuts separately.

Serve muesli with the berries, bananas, and nuts. Leftovers keep chilled for 2-3 days.

Note: The cereal thickens considerably as it soaks overnight. Hence, plan to add extra milk in the morning in order to loosen the mixture. It's also worth noting that the cereal keeps for a few days if it is kept properly chilled. And, the recipe is best if you use McCann's because the Irish oats give a rich creamy texture. I have used instant oats from the bulk bins, but my children can always detect a difference and prefer the McCann's. 

How about you? What are your breakfast traditions when camping?

Melissa A. Trainer is a Seattle-based food and travel writer. A former assistant editor at Gourmet magazine, Melissa's articles have appeared in The New York Times, The Wall Street Journal, The Seattle Times, The Oregonian and many other publications. She is also a longtime contributor to the Al Dente blog and regularly writes recipes and fishermen profiles for the Bristol Bay Sockeye website. 

Photo by Melissa A. Trainer.

Posted on at 12:29 PM

Tagged: Hiking, camping, food and muesli

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Steve waugh

<a href="">Mark Waugh</a>

Something like valuable I've just read from this post. I would like to appreciate whatever you shared here about Tip for a Better Camp Breakfast. Thanks mate. :)

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