Backcountry Savory Oat & Seed Lunch Bowl
Rolled oats cooked with broth, seeds, and sautéed spinach for a warm, savory lunch bowl—nutrient-dense, packable, and perfect for backpackers craving something comforting in the field.
Equipment
- Small pot
- Spoon
Ingredients
- 1/2 cup rolled oats
- 1 cup vegetable broth
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1/2 cup baby spinach chopped
- 1 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Combine oats, broth, pumpkin seeds, sunflower seeds, garlic powder, salt, and pepper in a pot.
- Bring to a boil over medium flame, then stir in spinach and simmer 6–8 minutes until thickened.
- Remove from heat, stir in nutritional yeast, and season to taste. Serve hot.
Notes
Oats aren't just for breakfast—this savory version is packed with protein and easy to cook on even the smallest stove. Seeds add healthy fats and crunch.