Total: 55 mins

Servings: 6

Ingredients:

• 2 ½ cups old-fashioned rolled oats
• 1 ½ cups low-fat milk
• 1 large egg, lightly beaten
• ⅓ cup pure maple syrup
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup blueberries, fresh or frozen 

Directions:

• Step 1: Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, at least 8 hours and up to 12 hours.
• Step 2: Preheat the oven to 375 degrees F. Coat a 12-cup nonstick muffin tin with cooking spray.
• Step 3: Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon of blueberries.
• Step 4: Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for about 10 minutes. Loosen and remove with a paring knife. Serve warm.

Tips

• Make Ahead Tip: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
• Equipment: Nonstick muffin tin with 12 (1/2-cup) cups
• Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
• People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Total: 25 mins

Active: 25 mins

Servings: 6

Ingredients

• 1 pound asparagus, trimmed and diagonally cut into 2-inch pieces
• 1 pound sweet mini peppers, stemmed, seeded and halved lengthwise
• 2 medium zucchini, diagonally cut into 1/2-inch half-moons
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, finely chopped
• ¾ teaspoon salt
• ¼ teaspoon ground pepper
• 2 tablespoons unsalted butter, softened 
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh chives

Directions:

• Step 1: Preheat a gas grill to medium-high (400-450 degrees F). (Or, for a charcoal grill, build a fire with coals in the bottom center of the grill and let it burn down to medium-high heat, about 400-450 degrees F.)
• Step 2: Toss asparagus, mini peppers, zucchini, oil, garlic, salt and pepper in a large bowl until evenly coated. Divide the mixture evenly among 6 sheets of foil. Working with 1 foil sheet at a time, bring up 2 sides of the foil to meet in the center. Create a tight 1/2-inch fold to seal. Fold over 1 more time, making sure to leave space in the packet between the vegetables and the foil. Fold the other sides of the foil in, creating a sealed foil rectangle.
• Step 3: Place the foil packets, sealed-side up, on the grill rack; grill, covered, for 4 minutes. Flip the packets; grill until the vegetables are tender, about 4 minutes more. Remove from the grill.
• Step 4: Stir butter, parsley and chives together in a small bowl. Carefully open the foil packets. Place 1 teaspoon butter mixture in each packet; reseal the packets and let stand until the butter melts, about 1 minute.

Total: 20 mins

Active: 20 mins

Servings: 4

Ingredients

• 4 ripe peaches, halved and pitted
• 2 teaspoons coconut oil
• ¾ cup mascarpone
• 2 tablespoons half-and-half
• 2 teaspoons honey
• Torn fresh mint leaves for garnish

Directions:

• Step 1: Preheat a gas grill to medium-high, build a fire in a charcoal grill or build a campfire and let it burn down to medium-high heat (about 450 degrees F).
• Step 2: Oil the grill rack (see Tip). Rub cut side of peaches with oil and place on the grill, cut-side down. Cook, rotating often, until well browned, 3 to 6 minutes. Transfer to a serving dish.
• Step 3: Whisk mascarpone, half-and-half and honey in a small bowl until well combined. Serve the peaches with the mascarpone mixture and garnished with mint, if desired.

Tip: To oil a hot grill rack, soak a paper towel in vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)

Source: 34 Healthy Camping Recipes for Your Next Outdoor Adventure