Oatmeal with the Works

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Photo: Thomas J. Story; Styling: Nissa Quanstrom
Recipe from Sunset

Add-ons, including zingy pomegranate molasses, elevate the common camp breakfast to a delectable event.


  • 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)
  • 1 cup chocolate chips
  • 1 cup toasted unsweetened coconut flakes
  • 1 cup roasted hazelnuts
  • Pomegranate molasses* or brown sugar
  • Milk


At Home: 10 Minutes
In Camp: 10 Minutes

  1. AT HOME
  2. 1. 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. 2. 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.

May 2013

Nutritional Information

  • Calories: 501
  • Calories from fat: 38%
  • Protein: 9.7g
  • Fat: 21g
  • Saturated fat: 8.7g
  • Carbohydrate: 76g
  • Fiber: 12g
  • Sodium: 9.2mg
  • Cholesterol: 0.0mg