What better way to celebrate a camping adventure than with the classic treat we all remember from childhood? If you’ve never had a s’more, you have not truly lived. Roasting these bad boys on a campfire brings on pure nostalgia. But, I must admit, my recent backpacking trips have all lacked delicious s’mores due to space limitations.
Traditional s’mores are totally doable if you’re car camping, and potentially possible on weekend backpacking trips. However, on multi-day trips there’s never enough room in the pack for s’more ingredients. To me, that is pretty lame.
On my last adventure, I backpacked a 28-mile loop at Maroon Bells in Aspen, Colorado. This trip involved a lot of planning, especially because my lady came along. She is a foodie, and I knew she would be bummed when she found out there wouldn’t be any s’mores. Thinking on my feet, I incorporated the flavors of traditional s’mores into a hearty camp breakfast!
1 cup steel cut or rolled oats
2 tablespoons chia seeds
5 tablespoons condensed milk powder
1-2 full graham crackers, crushed
1¾ cup water
2 tablespoons almond or peanut butter
1-3 tablespoons maple syrup to taste
2 tablespoons semisweet or dark chocolate chips
2 tablespoons mini-marshmallows
When packing for your adventure, combine all dry ingredients in a quart sized ziplock bag. Once you’re out in the wilderness and ready to call it a night, add in the water, nut butter, and maple syrup. Stir to combine, or simply seal the bag and squish it around with your hands. Wake up the next morning and you’ve got yourself a delicious, s’more-inspired breakfast! Give it one final stir before chowing down. If you prefer your oatmeal hot, heat this over a camp stove to melt the chocolate chips and ‘mallows.
- Trey Downey