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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Add-ons, including zingy pomegranate molasses, elevate the common camp breakfast to a delectable event. Ingredients:
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) |
1 cup chocolate chips |
1 cup toasted unsweetened coconut flakes |
1 cup roasted hazelnuts |
pomegranate molasses* or brown sugar |
milk |
Directions:
1. AT HOME
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.
3. IN CAMP
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.
5. *Find pomegranate molasses at well-stocked grocery stores.
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