Mountain Muesli: Healthy Muesli Mix for Camping and Backpacking

Muesli isn’t rocket science — oats, nuts, fruit — does it even need a recipe? I thought so too, until I set out to create an easy breakfast for us while camping (and for our guests at the holiday cottage). Sure, I could have just bought a box of Alpen, but DIY muesli lets you customize your mix and use the best ingredients you can get your hands on. This is the mix I landed on, and a few key ingredients lift it well above your average breakfast cereal.

FYI there are some affiliate links here which means I get a small kickback if you click on a link and make a purchase – thanks for supporting the adventure!

The ingredients that make the difference:

• Wheat flakes, toasted and malted — the essential crunch that saves you from the sludge-in-a-bowl effect plain rolled oats can bring. I’ve discovered these are more popular in the UK [buy online here] but not so easy to find in the USA. In which case, I suggest subbing with some other type of crunchy healthy grain or cereal – I’m thinking something like Nature’s Path Heritage Flakes, not Cap’n Crunch!
• Coconut flakes — for texture and flavour, toasted or plain. [Buy online]
• Milk powder — not strictly necessary, but it makes the whole bowl extra creamy once you add milk, yoghurt, or whatever dairy (or non-dairy) you like. I recommend sourcing whole milk powder, but skim is fine, too, if that’s your thing.

And then the essentials:

• Rolled oats — good, slow-burning carbohydrates to keep you going. [Buy online]
• Dried fruit — raisins are the classic choice, but I like to throw in goji berries, mostly for the colour. Chopped apricots work well too, and if you’ve got a sweet tooth, dates are a great addition.
• Nuts — I go for sliced and/or chopped rather than whole. Almonds and walnuts (or pecans) are my usual pick, but use whatever you’ve got.

Monica Shaw

Monica’s Mountain Muesli

This makes about 500g of muesli. Nutrition info Per 100g: ~400 kcal, 14g fat, 63g carbs, 12g protein

Top tip for the trail: pack along an extra ~20–25g (about 2–3 Tbsp) of milk powder per 100g portion. You can add it to the muesli itself or pack it separately – I prefer the latter as it allows me to control the "milkiness" of the milk at camp. Mix with 150-200ml water to your liking.

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Servings: 5 100g servings

Course: Breakfast

Calories: 400

Ingredients Method

Ingredients

  

• 2 cups (210g) jumbo rolled oats
• 1 cup (80g) wheat flakes toasted and malted
• 1 cup (160g) raisins or other dried fruit(s)
• 1/4 cup (25g) goji berries
• 1/2 cup (35g) coconut flakes
• 1/4 cup (25g) sliced / flaked almonds
• 1/4 cup (40g) chopped walnuts
• 2 Tbsp (15g) milk powder
• pinch of salt

Method

 

1. Combine all the ingredients in a large bowl and mix well.
2. Store in an airtight container or jar — it’ll keep for a few weeks in a cool, dry place, ready whenever you need breakfast in a hurry.
3. To serve cold: spoon a portion into a bowl, add milk, yoghurt, or your dairy of choice, and let it sit for a few minutes so the oats soften slightly. For a creamier, Bircher-style bowl, mix your portion with milk or yoghurt the night before and leave it in the fridge overnight.
4. To serve hot: add a portion to a pan with milk or water and warm gently for a few minutes, stirring occasionally — or simply pour hot milk over it and let it steep for a minute or two. A good option on a cold camping morning.