Camping: you either love it or you hate it. I’ve never met someone who “kinda sorta” enjoys camping; it’s either “I live for camping and I’d do it year round if I could” or “Camping is the worst, it’s dirty and gross and too outside.”
I fall into the former category. There’s something just so… primal about camping, and perhaps that’s why I love it so.
It’s a weird concept, when you really think about it. Random people pack up their things, drive to a forested, remote area and spend the next couple days eating basic/premade food, sitting around a fire, and not bathing. If you’re lucky, there’s a lake or something nearby, but generally, you get pretty dirty when camping. And everyone’s okay with it.
No phones. No emails. No reception. Sorry, work, I was out of town this weekend, so I couldn’t respond to your late-night email. Oops!
Just you, good company, a good book, and – hopefully – some awesome camping food.
Aside from my love of the outdoors and of sleeping in a tent, a large part of why I love camping is the food. It sounds strange, but I tend to put a lot of thought and effort into the foods I bring camping.
Sure, it’s easy to just pack some cheap buns hot dogs, but where’s the fun in that?
I prefer to prep what I can at home before I leave, so that when I’m outside and hungry, it doesn’t take too much effort (or dirty dishes!) to ready a great meal.
Pre-chopped potatoes and veg for an eggy, breakfast hash. Don’t forget to bring the hot sauce.
Pre-chopped veggies and herbs in foil packets, roasted in the fire and then added to pasta.
Pre-made mediterranean couscous salad for a quick and yummy lunch.
Chocolate peanut butter oat bars to take for snacks on a hike.
Apple oat muffins for a bit of an energy boost, or as a grab-and-go breakfast.
Food camping is a challenge, but it’s one that I gladly jump into.
These muffins, as I mentioned, are a great grab-and-go breakfast.
Oats! – for a bit of fibre that’ll keep you full for hours.
Sugar! – because a little sugar boost after sleeping in a tent isn’t a bad thing.
Applesauce! – to keep these muffins moist and flavourful.
Apples! – real chunks of tart, sweet apples. No artificial flavours here.
Cinnamon! Nutmeg! – for a lingering, apple pie-like taste.
Now there’s a breakfast that’s sure to pump you up for the day, whether you’re roughing it in the woods, or just running to the office.
| Apple Oatmeal Muffins | Print |
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup (1 stick) butter, softened
- 1 cup packed brown sugar
- ½ cup white sugar
- ½ cup unsweetened applesauce
- 2 eggs
- 2 tsp vanilla extract
- 3 cups whole oats
- 2 cups finely diced apples*
- Preheat oven to 350°F. grease a 12-cup muffin tin; set aside.
- In a small bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg; set aside.
- In a large mixing bowl, cream together the butter and sugars until fluffy. Beat in applesauce, eggs, and vanilla. Stir in oats and diced apple by hand, being careful not to overmix.
- Distribute the batter into the muffin cups and bake for 18-22 minutes until a toothpick inserted in the centre comes out clean.
The apples pieces will soften more the longer the cookies sit. Store in an airtight container for up to 4 days.
I have learned to kinda like camping because my husband it the ultimate camping guy. It’s all about compromise. I like your prep tips!!! And the muffin recipe looks great too