Backpacking Oatmeal
This backpacking oatmeal recipe is quick to prepare and effortless to cook at camp. I created it for a bike ride from Pittsburgh to Washington, D.C. It makes enough to leave two people feeling very full, and it provides a mix of carbs and protein that’s needed for a long day of biking or hiking. 
instant oats
1
cup
chia seeds
2
tablespoons
slivered almonds
2
tablespoons
brown sugar
4
teaspoons
powdered peanut butter (such as PB2)
2
teaspoons
ground cinnamon
1
teaspoon
unsweetened cocoa powder
½
teaspoon
salt
1
pinch
water
2
cups
peanut butter (such as Justin's)
1
(1.2 ounce) package
 Combine oats, chia seeds, almonds, brown sugar, powdered peanut butter, cinnamon, cocoa powder, and salt in a zip-top sandwich bag before your trip.
  When ready to cook, bring water to a boil in a pot. Pour oatmeal mixture into the pot and briefly stir. Remove from the heat. Cover until water is fully absorbed, about 5 minutes. Stir in peanut butter.
