Camp Cook: How to make blueberry porridge with vanilla and coconut milk

Camp breakfast blueberry porridge

I will start this one off by saying that I’m not a massive fan of porridge. I have eaten it so often whilst out camping that I never really look forward to it any more. However, especially in winter there is not much that can beat a hot breakfast and this will definitely start your day off the right way. This version is quite expensive to make, but you could make it cheaper by swapping blueberries for raisins and the vanilla pod for vanilla extract, if you prefer.


  1. 50g of porridge oats per person.
  2. One tablespoon of coconut milk powder per person.
  3. A handful of blueberries per person.
  4. A vanilla pod.
  5. A drizzle of honey.
  6. A few flaked almonds.


  1. At home, mix the porridge oats, coconut milk powder and blueberries in an airtight plastic tub. Do this close to when you intend to go on your trip, and store it in the fridge. It won’t look particularly appetising at this point, but don’t worry!
  2. Once you’re ready to make the porridge, transfer it to a saucepan or deep frying pan, preferably non-stick.

3. Cover the porridge with water. It’s better to add too little than too much, but just covering should be fine. Then split a vanilla pod, scoop out the seeds and add to the water.

4. Next start heating it whilst continually stirring, as you would at home. Ideally you want the blueberries to break down a bit as you cook so don’t be afraid to mash a few of them with a spork.

4. Once the oats are soft and the milk has been absorbed to your liking (add more water if it starts to look dry, but do it slowly as it’s easy to end up with it too liquid), add a drop of honey and the flaked almonds to it, and enjoy!

Obviously you could vary this with other soft fruit if you prefer. If you made this recipe I’d love to hear about it. Please leave a comment!

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