Oatmeal with the Works
Photo by Thomas J. Story
Add-ons, including zingy pomegranate molasses, elevate the common camp breakfast to a delectable event.
How to Make It
Step 1
1
AT HOME
Step 2
2
Combine oats, apricots, cherries, sugar, and salt in a large bowl with hands until pieces of fruit aren't sticking together. Store in a container with a lid up to 1 month. Package toppings separately.
Step 3
3
IN CAMP
Step 4
4
Bring water (3/4 cup per serving) to a boil in a saucepan and stir in oatmeal mix (3/4 cup per serving). Remove from heat, cover, and let stand until most of water has been absorbed, 5 minutes. Set out with toppings and milk.
Step 5
5
*Find pomegranate molasses at well-stocked grocery stores.
Ingredients
MIX
6 cups regular or quick-cooking rolled oats
1 cup chopped dried apricots (preferably Blenheim)
1 cup tart dried cherries
1/2 cup packed light brown sugar
3/4 teaspoon salt (optional)
TOPPINGS
1 cup chocolate chips
1 cup toasted unsweetened coconut flakes
1 cup roasted hazelnuts
Pomegranate molasses* or brown sugar
Milk
Directions
Step 1
1
AT HOME
Step 2
2
Combine oats, apricots, cherries, sugar, and salt in a large bowl with hands until pieces of fruit aren't sticking together. Store in a container with a lid up to 1 month. Package toppings separately.
Step 3
3
IN CAMP
Step 4
4
Bring water (3/4 cup per serving) to a boil in a saucepan and stir in oatmeal mix (3/4 cup per serving). Remove from heat, cover, and let stand until most of water has been absorbed, 5 minutes. Set out with toppings and milk.
Step 5
5
*Find pomegranate molasses at well-stocked grocery stores.
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