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Oatmeal with the Works

Photo: Thomas J. Story; Styling: Nissa Quanstrom
At Home time 10 mins
In Camp time 10 mins
Yield Serves 10 (serving size: 1 cup)
Add-ons, including zingy pomegranate molasses, elevate the common camp breakfast to a delectable event.

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

Nutrition Information

  • calories 501
  • caloriesfromfat 38 %
  • protein 9.7 g
  • fat 21 g
  • satfat 8.7 g
  • carbohydrate 76 g
  • fiber 12 g
  • sodium 9.2 mg
  • cholesterol 0.0 mg

How to Make It

  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.