Stanley thermal pots and food jars are excellent for off-grid cooking and keeping meals hot for hours. To cook, simply preheat the insulated jar with boiling water for 5 minutes, then add your raw or parboiled ingredients, top with fresh boiling water, and let it steep using trapped residual heat
Try these simple, travel-friendly recipes in your Stanley:
- Overnight Steel-Cut Oats
- Ingredients: ½ cup steel-cut oats, 1 ½ cups liquid (water, almond milk, or dairy milk), 1 tbsp coconut oil or butter, sweetener (maple syrup/honey), and a pinch of salt.
- Directions: Boil the liquid, oil, and salt in a saucepan. Add the oats and boil for 2-3 minutes. Transfer the entire mixture into your preheated thermal pot. Seal it overnight (up to 10 hours) and enjoy a warm breakfast in the morning.
- Quick Backpacking Rice & Beans
- Ingredients: ½ cup instant rice, ¼ cup quick-cook dehydrated beans, 1 tbsp taco seasoning, and 1.5 cups water.
- Directions: Boil the water in a camp pot and stir in the ingredients. Boil for 1-2 minutes, then pour the hot mixture into your preheated Stanley. Seal tightly and let it cook for 30–40 minutes before eating.
- Thermal Pot Quinoa
- Ingredients: ½ cup rinsed quinoa, 1 cup water, and ¼ tsp salt.
- Directions: Bring the water and quinoa to a rolling boil in a pot. Boil for 2-3 minutes. Transfer to your preheated Stanley and seal it for 20 minutes to yield perfectly fluffy quinoa without watching a stove.
- Ramen & Vegetable Soup
- Ingredients: 1 block of instant ramen noodles (discard the heavy seasoning packet), ¼ cup dehydrated mixed vegetables, 1 tbsp bouillon powder, and 1.5 cups water.
- Directions: Boil the water and pour it over the noodles, veggies, and bouillon directly into the thermal pot. Seal it tightly. The noodles and vegetables will rehydrate and cook perfectly in 10-15 minutes.