*All recipes are for two people


Oatmeal is a great meal for camping trips because it won’t go bad and is easy to make. It’s also lightweight. However, it can be boring and bland. That’s why I came up with Adventure Oats. These oats are nutrient-rich, packed with plant proteins and essential amino acids. They will help keep your energy up and your stomach full all morning.

photoKira Hak


  • 1 cup quick oats
  • 1 tablespoon flaxseed meal
  • 1 tablespoon hemp seeds
  • 1 tablespoon chia seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 2 tablespoons dried cranberries or raisins
  • 1 teaspoon cinnamon
  • 1 banana



1. Bring 2.5 cups of water to a boil.

2. Stir in 1.25 cups of oats (pre-mixed with extras or 1 cup of oats plus extras) and return to a boil.

3. Reduce heat to low. Simmer, uncovered, for 3 to 5 minutes.

4. Remove from heat. Allow to cool before putting into bowls. Top with freshly sliced banana. Enjoy!

TIP: Pre-make a big bag of Adventure Oats at home. Toss that into your camp kitchen for quick, easy, satisfying oats anytime you want. Top with maple syrup for some added sweetness!



This recipe is a great addition to any camp kitchen. Cook them on your camp stove, or better yet, on a cast-iron pan over the fire. These are thin pancakes—almost like crepes—that you can transform hundreds of ways. Add chocolate chips, sliced bananas, top with peanut butter, maple syrup, serve with sausage and eggs—or all of the above.

photoKira Hak


  • 6 cups flour
  • 4 tablespoons cane sugar
  • 2 tablespoons arrowroot powder
  • 3 tablespoons baking powder
  • pinch of salt



1. Mix one cup of dry mix and add one cup of water. *Sometimes I’ll add an egg if we have one—the batter should pour easily and not be too thick.

2. Pour about 1/2 cup into your frying pan, add toppings if desired (i.e. bananas, chocolate chips),  and flip when top starts to bubble.

3. Serve, top with your favourite toppings and enjoy! 

TIP: Pre-mix the dry powders at home and toss a sealed bag or container of it into your camp kitchen for quick and easy pancakes on every adventure.



A great way to use up your leftover burgers. This recipe takes barely any time to make, but will leave you satisfied until lunch. Burgers for breakfast? Yes, please!

photoKira Hak


  • 4 burger patties (boxed or homemade)
  • 4 eggs
  • 1 large avocado
  • 1/2 lemon (or 1 lime)
  • 1 tomato
  • 1/2 red onion


1. Grill or reheat burger patties in a pan or on the barbecue.

2. Scoop the avocado into a bowl and mash it with a fork. Squeeze lemon (or lime) in and add 1/2 tsp salt, 1/2 tsp pepper, 1 tsp cumin and 1 tsp garlic powder. Mix well.

3. Fry eggs.

4. Add a fried egg on each burger and top with guacamole. Enjoy!

TIP: Like it spicy? Top this meal with your favourite hot sauce.



This translates to "typical breakfast." This dish was inspired by my recent travels in Latin America. Each country has their own take on it, but all are generally the same with minor variations. This is my personal take on this traditional dish.

photoKira Hak


  • 1 cup cooked brown rice
  • 1 can 15oz refried black beans
  • 6 eggs
  • 1/2 cup salsa


1. Cook rice as per directions on the package. (1/2 cup dry = 1 cup cooked) Set aside.

2. Heat refried beans. Set aside.

3. Scramble eggs. 

4. Plate the rice, beans and eggs. Add 1/4 cup of salsa to the top of the rice on each plate. Enjoy!

TIP: Serve with a couple soft tortillas or a handful of tortilla chips if you’re really hungry!


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