Photo: Thomas J. Story; Styling: Nissa Quanstrom
YieldsServes 10 (serving size: 1 cup)
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.

Oatmeal with the Works