Image of the February 2018 Wilderness Magazine Cover Read more from the
February 2018 Issue
Home / Articles / Wild Cuisine

Breakfast filler

Now just add water and soak overnight. Photo: Maddy Bellcroft
Overnight oats with coconut and ginger

I find soaking oats gives them a deliciously soft and creamy texture. I often take a big batch of this recipe on long trips for a nourishing and filling breakfast.

You can mix and match with the seeds, spices and flavours – a more decadent combo is cacao and freeze-dried raspberry powder. Once you soak the mixture, you can eat it as is, top with a sprinkle of sweetener, or warm it on your cooker for a delicious porridge.


Serves One
Prep time 5min
Soak time Four hours or overnight


1/2 cup rolled oats
2 tbsp coconut thread
2 tsp coconut milk powder (or any milk powder)
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
2 tbsp loosely packed dried fruit – apple, raisins, dates etc
1/4 tsp ground ginger
1/4 tsp cinnamon
Pinch salt
1 cup water

Pack dry ingredients together. Photo: Maddy Bellcroft


In a small bowl, mix dry ingredients together then place in a ziplock bag or plastic jar. To prepare, soak in a cup of water overnight. In the morning, if mix looks a little dry add enough water so it is rich and creamy. Serve with a dollop of honey and a spoon of almond butter.

For 29 years Wilderness has helped Kiwis get outside.

If you value our mission: to help you ‘see more, do more, live more’, then please consider subscribing.

Once you sign up, you can browse all web content including more than 610 trips. You’ll also receive our Wildcard, offering discounts at more than 20 partners throughout New Zealand.

Importanly, your subscription will ensure Wilderness will be there to inspire the next generation of outdoor Kiwis

Subscribe from as little as $7.00/month for instant access to all articles, trips, gear reviews and gear guides.

View all our subscription options and join the club.

Already a subscriber? Login Now.