For many climbers, oatmeal is our breakfast of choice.
It’s no wonder—not only do oats give us good energy to burn while climbing, but they’re also easy to make and inexpensive. However, eating the same oatmeal morning after morning can get really boring.
Here’s a recipe that I’ve been using for years and still haven’t gotten sick of it. In fact, I can’t remember the last time I went out for a day of climbing and didn’t eat this oatmeal for breakfast. It’s hearty enough to keep you going until lunch but won’t weigh you down or leave you feeling sluggish. Enjoy!
For two servings, you’ll need:
- Quick cooking oats (old fashioned or steel cut)
- 2 dates
- 2 tbsp coconut Oil
- 1/4 banana (more if you like your oatmeal sweet)
- My favorite optional toppings: hemp seeds, flax meal, candied pecans/walnuts, raisins, butter, honey, nut butter.
Directions:
While waiting for the water to boil, cut the dates and banana into small chunks.
Measure out 2 servings (according to package) of oatmeal.
Turn down the heat to low.
After one minute, add the coconut oil, dates, and banana. Stir well. The dates and banana should “melt” into the oatmeal.
Once the oats are done cooking, let stand for one minute. Add in any optional ingredients at this time and enjoy!
Related: Camp Kitchen: Breakfast in Joe’s Valley with The RV Project
Do you have a favorite pre-climb breakfast recipe? Tell us in the comments section below!
