Dutch Oven Blueberry Cobbler Oatmeal
A comforting blend of steel-cut oats, juicy blueberries, and cinnamon baked gently in a Dutch oven. This camp breakfast brings the taste of cobbler to the wild, perfect for cool mornings and big appetites.
Equipment
- Dutch oven with lid
- heat-resistant gloves
- Spoon
- measuring cups
Ingredients
- 2 cups steel-cut oats
- 4 cups water
- 1 cup whole milk or plant milk
- 2 cups fresh blueberries or frozen, do not thaw
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 tbsp butter cubed
- 1/2 cup granola for topping
Instructions
- Prepare a bed of campfire coals.
- In the Dutch oven, combine oats, water, milk, blueberries, brown sugar, cinnamon, salt, and vanilla extract. Stir well.
- Dot the top with butter cubes.
- Cover Dutch oven and place on a bed of hot coals. Arrange additional coals on the lid. Bake for 25 minutes, rotating halfway through for even cooking.
- Check oatmeal consistency; stir and cook uncovered for 5 more minutes if needed.
- Sprinkle granola on top. Serve warm by the campfire.
Notes
Use frozen blueberries straight from the cooler if available; they’ll keep the oatmeal extra moist. To prevent sticking, lightly grease the Dutch oven beforehand or use parchment.