This Dutch oven baked oatmeal is a hearty vegetarian camping breakfast filled with oats, blueberries, and a little maple syrup for sweetness. Cook it at camp in your cast iron Dutch oven and treat everyone to a special breakfast.
Recipe at a Glance: Dutch Oven Baked Oatmeal
- DETAILS
- Total Time: 1 hour
- Preparation method: Dutch oven cooking
- HIGHLIGHTS
- This Dutch oven baked oatmeal is a satisfying camping breakfast that you can cook in your cast iron Dutch oven using hot coals or campfire embers. It's made with oats, blueberries, and a little maple syrup for sweetness.
- This recipe is simplified for camping by using only a few ingredients and it doesn't require melting butter, however, you can use a higher fat milk to add richness to the oatmeal.
- Serve it topped with a dollop of Greek yogurt and a drizzle of maple syrup or honey.
Hearty breakfasts are perfect for camping, because they fill you up and fuel you for whatever adventure you've got planned for the day. However, they're often heavy on the meat, which isn't suitable for everyone, particularly if your preference is for vegetarian camping meals. This baked oatmeal is a warm and hearty breakfast option that's perfect for campfire cooking. If you can't have a fire, or have limited equipment options, try this make-ahead camping oatmeal instead.
Jump to:
Ingredients and Substitutions
- Oats--I prefer using old fashioned rolled oats for this recipe as they result in a more chewy texture. You can use quick oats, however, your baked oatmeal will have a smoother, more cake-like texture.
- Maple syrup--This adds sweetness and some maple flavor to the oats.
- Milk--Because this recipe doesn't contain any other fat like butter, I recommend using whole milk, or you can even swap in half and half for extra richness.
- Egg--This acts as a binder for the baked oatmeal.
- Blueberries--You can use fresh or frozen. No need to thaw frozen blueberries before adding them.
How to Cook Baked Oatmeal in a Dutch Oven
1. Mix the oats, baking powder, cinnamon, and salt together in a large bowl.
2. Whisk the milk, egg, and maple syrup together.
3. Add the wet ingredients to the dry ingredients and mix well.
4. Stir in the blueberries.
5. Scoop the oatmeal mixture into a parchment-lined Dutch oven.
6. Cook with 6 coals on the bottom and 12 on the top, replacing as needed, until the baked oatmeal is puffed and set.
FAQs
Yes. Follow the directions, and cook the oatmeal in an uncovered Dutch oven or baking dish in a 350°F (180°C) oven until slightly puffed and just set, about 35 minutes.
If you want to get ahead before heading out to camp, you can mix your dry ingredients together, however, don't mix your wet and dry until just before cooking as the oats will absorb the liquid and become mushy.
If you don't want to cook it at camp, you can bake the oatmeal in your oven at home, and divide it into meal prep containers for a quick breakfast at camp.
Hot coals are ready to use once they've turned white, and will last for about 30 minutes before you need to replace them.
Storage
Baked oatmeal can be stored in your fridge or cooler for up to 3 days.
Tips and Troubleshooting
- Try to keep the Dutch oven as level as possible when cooking. If the oven is tilted, all the liquid will flow to one side, resulting in uneven cooking.
- If your Dutch oven is larger than 4 quarts, you will need more coals on the top and bottom and your cooking time will likely be 5 to 10 minutes shorter. When increasing the amount of coals, always maintain a ratio of 2 coals on top for every 1 below the Dutch oven.
- Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
- This recipe is suitable for gluten-free and vegetarian diets.
More Dutch Oven Breakfast Recipes You'll Love
Tried This Recipe?
If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.
Recipe
Dutch Oven Baked Oatmeal
Ingredients
- 2 cups old fashioned oats
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon table salt
- 1 ½ cups whole milk
- 1 large egg
- ¼ cup maple syrup plus more for serving
- 2 cups fresh or frozen blueberries
- Greek yogurt for serving (optional)
Instructions
- Prepare hot coals in a campfire or chimney. You'll need 18 coals to start. They are ready when they turn white.
- In a large bowl, mix the oats, baking powder, cinnamon, and salt together.
- In a separate bowl or jug, whisk the milk, egg, and maple syrup together.
- Pour the wet ingredients into the dry and mix until well combined. Stir in the blueberries.
- Scoop the oat mixture into a parchment-lined 4-quart cast iron Dutch oven.
- Cover with the lid and place 6 coals below the oven and 12 on the lid. Cook, replacing the coals as needed until the baked oatmeal is slightly puffed and set, 45 to 60 minutes.
- Serve warm, topped with Greek yogurt and more maple syrup if desired.
Notes
- Keep it level--Try to keep the Dutch oven as level as possible when cooking. If the oven is tilted, all the liquid will flow to one side, resulting in uneven cooking.
- Using a different Dutch oven--If your Dutch oven is larger than 4 quarts, you will need more coals on the top and bottom and your cooking time will likely be 5 to 10 minutes shorter. When increasing the amount of coals, always maintain a ratio of 2 coals on top for every 1 below the Dutch oven.
- Protect your oven--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
- Dietary--This recipe is suitable for gluten-free and vegetarian diets.
Leave a Reply