Four easy and stress-free camping meal ideas

1) Peach Chia Overnight Oats

Breakfast couldn’t be easier!

Ready in: 5 minutes

What you’ll need:
1 cup of oats
3/4 cup of yoghurt
1/2 cup of peaches
1 teaspoon of cinnamon
1 tablespoon of chia seeds
Splash of milk

You can also add a bit of sweetener or honey if you fancy!

Step 1: Combine all ingredients and mix.
Step 2: Divide into small containers and store in fridge for two hours minimum.

The meal works a lot better if it’s stored overnight, and it will keep well for several days in the fridge.

2) Egg in a basket

Ready in: 5 minutes

What you’ll need:
One egg

Step 1: Cut a circle in the middle of a piece of bread.
Step 2: Heat a skillet or griddle sprayed with cooking oil.
Step 3: Place the piece of bread in the pan.
Step 4: Put about 1/2 tablespoon of butter in the hole in the bread.
Step 5: Heat the butter.
Step 6: Crack an egg into the hole in the bread.
Step 7: Use a spatula to move the white around so it gets cooked.
Step 8: When the egg is nearly done, turn the bread and egg over to cook the other side, being careful not to break the yolk.
Step 9: In the meantime, you can toast the holes from the cutout bread for dipping in the yolk.

3) Tropical Fruit Salad

It’s sweet, but not too sweet!

Ready in: 5 minutes

What you’ll need:
2 cups fresh fruit, cut into bite-sized pieces. You could use pineapple, cantaloupe, strawberries, grapes, oranges etc.
2 oz of your alcohol of choice

Step 1: Fill jars with fruit.
Step 2: Drizzle 1 oz of alcohol over fruit in each jar.
Step 3: Put lids on jars and store in refrigerator.

4) Rustic Potato Salad

Perfect for a picnic!

Ready in: 15 minutes

What you’ll need:
2lb little potatoes, washed
3/4 cup mayonnaise
Handful of chives, chopped

Step 1: Place washed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook until tender – this should take about 10 to 15 minutes.
Step 2: Then drain the potatoes. To cool faster, run them under cold running water and drain. Cut in half to cool more quickly.
Step 3: Once you have warm-to-room-temperature potatoes, mix them with mayonnaise, chives, salt and pepper.

This meal stores really well in an airtight container for about three to four days in the fridge.