Spring camping trips are a great way to enjoy the outdoors, get some fresh air, and bond with friends and family. And when it comes to camping, breakfast is the most important meal of the day. It not only gives you the energy you need for a day of exploring and hiking, but it also sets the mood for the rest of the day. However, cooking breakfast while camping can be time-consuming and stressful. That’s why make-ahead breakfasts are the perfect solution. In this article, we’ll share 5 easy make-ahead spring camping breakfasts that are sure to please.

Make These 5 Simple Breakfasts for Spring Camping

Camping is all about simplicity and enjoying the outdoors. However, this does not require you to forgo wholesome food. By preparing breakfast ahead of time, you can have a stress-free start to your day and enjoy delicious meals without the hassle of cooking in the great outdoors.

Overnight Oats

Overnight oats are a great make-ahead breakfast option that is both healthy and filling. To make overnight oats, mix together rolled oats, milk or yogurt, and your favorite toppings such as fruit, nuts, or honey. You can have a tasty and filling breakfast ready to go in the morning by covering and chilling it the previous night.

Variations and customization options for overnight oats are endless. You can add spices like cinnamon or nutmeg, switch up the milk or yogurt for a different flavor, or experiment with different types of fruit and nuts.

Here are some examples of overnight oats and recipes to try:

Classic Overnight Oats:

• 1/2 cup rolled oats
• 1/2 cup milk (dairy or non-dairy)
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• 1 tablespoon maple syrup or honey
• Pinch of salt

Mix all the ingredients in a bowl or jar. Cover and refrigerate overnight. In the morning, add your favorite toppings, such as sliced bananas, berries, or nuts.

Peanut Butter Banana Overnight Oats:

• 1/2 cup rolled oats
• 1/2 cup milk (dairy or non-dairy)
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• 1 tablespoon peanut butter
• 1/2 banana, mashed
• Pinch of salt

Mix all the ingredients in a bowl or jar. Cover and refrigerate overnight. In the morning, top with sliced banana and a drizzle of honey or maple syrup.

Chocolate Overnight Oats:

• 1/2 cup rolled oats
• 1/2 cup milk (dairy or non-dairy)
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• 1 tablespoon cocoa powder
• 1 tablespoon maple syrup or honey
• Pinch of salt

Mix all the ingredients in a bowl or jar. Cover and refrigerate overnight. In the morning, top with sliced banana, chopped nuts, or chocolate chips.

Apple Cinnamon Overnight Oats:

• 1/2 cup rolled oats
• 1/2 cup milk (dairy or non-dairy)
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• 1/2 apple, grated
• 1/2 teaspoon cinnamon
• 1 tablespoon maple syrup or honey
• Pinch of salt

Mix all the ingredients in a bowl or jar. Cover and refrigerate overnight. In the morning, top with an additional grated apple and a sprinkle of cinnamon.

Among the many variations of overnight oats, these are just a few examples. To make your own custom concoctions, you can combine and match various ingredients. Without the hassle of cooking in the morning, overnight oats are a delicious way to start your day with a nutritious and delectable breakfast.

Breakfast Burritos

Another great make-ahead breakfast for camping trips is breakfast burritos. To make breakfast burritos, cook scrambled eggs, bacon or sausage, and your favorite veggies like bell peppers, onions, and mushrooms. Add cheese and wrap in a tortilla. Then, wrap each burrito in foil and freeze until ready to use. When you’re ready to eat, simply remove the foil and reheat the burrito on a camp stove or over an open flame.

Here are some examples of breakfast burritos and recipes to try:

Classic Breakfast Burrito:

• 4 large flour tortillas
• 8 large eggs, scrambled
• 4 slices of bacon or 4 breakfast sausage links, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Mix the scrambled eggs with the cooked bacon or sausage in a large bowl. Season with salt and pepper. Divide the mixture among the tortillas and sprinkle with shredded cheese. Roll up the tortillas, tucking in the ends, and wrap each burrito tightly in foil. Freeze until ready to use. To reheat, remove the foil and microwave on high for 1-2 minutes or heat in a skillet over medium heat.

Vegetarian Breakfast Burrito:

• 4 large flour tortillas
• 8 large eggs, scrambled
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Sauté the diced bell peppers and onions in a large skillet over medium heat until tender. Mix the scrambled eggs with the sautéed vegetables in a large bowl. Season with salt and pepper. Divide the mixture among the tortillas and sprinkle with shredded cheese. Roll up the tortillas, tucking in the ends, and wrap each burrito tightly in foil. Freeze until ready to use. To reheat, remove the foil and microwave on high for 1-2 minutes or heat in a skillet over medium heat.

Ham and Cheese Breakfast Burrito:

• 4 large flour tortillas
• 8 large eggs, scrambled
• 1/2 cup diced ham
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Mix the scrambled eggs with the diced ham in a large bowl. Season with salt and pepper. Divide the mixture among the tortillas and sprinkle with shredded cheese. Roll up the tortillas, tucking in the ends, and wrap each burrito tightly in foil. Freeze until ready to use. To reheat, remove the foil and microwave on high for 1-2 minutes or heat in a skillet over medium heat.

These are just a few examples of breakfast burritos that you can make ahead of time for your camping trip. Customize the fillings to your liking, and enjoy a delicious and filling breakfast that’s easy to make and even easier to eat on the go.

Homemade Granola

Granola is a delicious and nutritious breakfast option that can be made ahead of time and stored in an airtight container. To make homemade granola, mix together rolled oats, nuts, seeds, and sweeteners like honey or maple syrup. Bake until golden brown in the oven, then cool and store them in an airtight container until needed. Granola can be eaten up alone as a snack or mixed with milk or yogurt to make a quick and simple breakfast.

Here are some examples of homemade granola and recipes to try:

Classic Granola:

• 3 cups rolled oats
• 1 cup chopped nuts (such as almonds or pecans)
• 1/2 cup seeds (such as pumpkin or sunflower)
• 1/2 cup honey or maple syrup
• 1/2 cup oil (such as coconut or olive oil)
• 1 teaspoon vanilla extract
• Pinch of salt

Preheat the oven to 350°F. Mix the oats, nuts, and seeds in a large bowl. Whisk the oil, salt, vanilla extract, and honey or maple syrup together in a separate bowl. Pour the wet ingredients over the dry ingredients and stir until evenly coated. On a baking sheet, distribute the mixture in a single layer and bake for 20 to 25 minutes, stirring halfway through, or until golden brown. Before putting it in an airtight container, let it cool completely.

Chocolate Granola:

• 3 cups rolled oats
• 1 cup chopped nuts (such as almonds or walnuts)
• 1/2 cup cocoa powder
• 1/2 cup honey or maple syrup
• 1/2 cup oil (such as coconut or vegetable oil)
• 1 teaspoon vanilla extract
• Pinch of salt

Preheat the oven to 350°F. Mix the oats, nuts, and cocoa powder in a large bowl. Combine the oil, salt, vanilla extract, vanilla bean seeds, and honey or maple syrup in a separate bowl. Pour the wet ingredients over the dry ingredients and stir until evenly coated. Spread the mixture in a single layer on a baking sheet and bake for about 20-25 minutes, occasionally stirring, until golden brown. Let the chocolate granola cool completely before storing it in an airtight container.

Maple Cinnamon Granola:

• 3 cups rolled oats
• 1 cup chopped nuts (such as hazelnuts or pecans)
• 1/2 cup dried fruit (such as cranberries or raisins)
• 1/2 cup maple syrup
• 1/2 cup oil (such as coconut or avocado oil)
• 1 teaspoon ground cinnamon
• Pinch of salt

Preheat the oven to 350°F. Mix the oats, nuts, and dried fruit in a large bowl. In a separate bowl, whisk together the maple syrup, oil, cinnamon, and salt. Pour the wet ingredients over the dry ingredients and stir until evenly coated. Spread the mixture in a single layer on a baking sheet and bake for about 20-25 minutes, occasionally stirring, until golden brown. Let the maple cinnamon granola cool completely before storing it in an airtight container.

These are just a few examples of homemade granola that you can make ahead of time for your camping trip. Customize the ingredients to your liking, and enjoy a delicious and nutritious breakfast that’s easy to make and transport.

Egg Muffins

Egg muffins are a fantastic portable breakfast option that is high in protein. To make egg muffins, whisk together eggs, milk, cheese, and your favorite veggies like spinach or tomatoes. Fill a muffin pan with the mixture, and bake it there until done. When ready to use, let cool and store in an airtight container.

When you’re ready to eat, simply reheat the egg muffins on a camp stove or over an open flame.

Here are some examples of egg muffins and recipes to try:

Classic Egg Muffins:

• 12 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Preheat the oven to 350°F. Grease a muffin tin with cooking spray. Whisk together the eggs, milk, cheese, salt, and pepper in a large bowl. Fill each cup in the muffin tin about two-thirds full with the mixture. The egg muffins should be baked for 20 to 25 minutes or until golden brown and set. Before putting it in an airtight container, let it cool completely.

Spinach and Feta Egg Muffins:

• 12 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup crumbled feta cheese
• 1 cup chopped spinach
• Salt and pepper to taste

Preheat the oven to 350°F. Grease a muffin tin with cooking spray. Whisk together the eggs, milk, feta cheese, spinach, salt, and pepper in a large bowl. Fill each cup in the muffin tin approximately 2/3 full of the mixture. Bake the egg muffins for 20 to 25 minutes or until they are golden brown and set. Before putting it in an airtight container, allow it to cool fully.

Bacon and Cheddar Egg Muffins:

• 12 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup crumbled cooked bacon
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Preheat the oven to 350°F. Grease a muffin tin with cooking spray. Whisk together the eggs, milk, bacon, cheddar cheese, salt, and pepper in a large bowl. Fill each cup in the muffin pan with about two-thirds of the mixture as you pour it in. Until the egg muffins are golden brown and set, bake for 20 to 25 minutes. Store in an airtight container after allowing it to cool completely.

These are just a few examples of egg muffins that you can make ahead of time for your camping trip. Customize the fillings to your liking, and enjoy a delicious and protein-packed breakfast that’s easy to make and even easier to eat on the go.

Fruit Salad

Fruit salad is a refreshing and healthy make-ahead breakfast option that is perfect for spring camping trips. To make fruit salad, mix together your favorite fruits like berries, kiwi, and mango. Add a dressing of honey, lime juice, and mint for extra flavor.

Fruit salad can be stored in an airtight container in the cooler until ready to use.

Here are some examples of fruit salad and recipes to try:

Classic Fruit Salad:

• 2 cups chopped watermelon
• 2 cups chopped cantaloupe
• 2 cups chopped pineapple
• 2 cups sliced strawberries
• 1/4 cup honey
• 2 tablespoons lime juice
• 1 tablespoon chopped fresh mint

Mix all the fruit together in a large bowl. Mix the lime juice, honey, and mint in a separate bowl. Pour the dressing over the fruit and stir until evenly coated. Cover and refrigerate until ready to serve.

Tropical Fruit Salad:

• 2 cups chopped mango
• 2 cups chopped papaya
• 2 cups chopped pineapple
• 1 cup chopped kiwi
• 1/4 cup coconut milk
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1/4 cup toasted coconut flakes

Mix all the fruit together in a large bowl. Mix the coconut milk, lime juice, and honey in a separate bowl. Pour the dressing over the fruit and stir until evenly coated. Sprinkle with toasted coconut flakes. Cover and refrigerate until ready to serve.

Berry Fruit Salad:

• 2 cups chopped strawberries
• 2 cups blueberries
• 2 cups raspberries
• 1 cup blackberries
• 1/4 cup honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh mint

Mix all the fruit together in a large bowl. Mix the honey, balsamic vinegar, and mint in a separate bowl. Pour the dressing over the fruit and stir until evenly coated. Cover and refrigerate until ready to serve.

These are just a few classic examples of fruit salads you can prepare in advance for your camping trip. Customize the fruit and dressing to your liking, and enjoy a refreshing and healthy breakfast that’s easy to make and transport.

Final Thoughts

Make-ahead breakfasts are a great way to simplify your camping trip and ensure that you start the day off right. Whether you prefer overnight oats, breakfast burritos, homemade granola, egg muffins, or fruit salad, there’s a make-ahead breakfast option for everyone. Try these easy recipes on your next spring camping trip and enjoy stress-free and delicious breakfasts in the great outdoors.