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Baked oatmeal with blueberries in a cast iron Dutch oven.

Dutch Oven Baked Oatmeal

A woman's face.Angie Zoobkoff
This hearty vegetarian camping breakfast is made in your cast iron Dutch oven with oats, blueberries, and a little maple syrup for sweetness.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 4 servings
Calories 351 kcal

Equipment

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.

Nutrition

Serving: 1 portionCalories: 351kcalCarbohydrates: 66gProtein: 11gFat: 7gCholesterol: 56mgSodium: 208mgFiber: 13gSugar: 25g
Keyword camping breakfast, dutch oven cooking, vegetarian camping meal
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