Oatmeal with the Works

Oatmeal with the Works Recipe
Photo: Thomas J. Story; Styling: Nissa Quanstrom
Add-ons, including zingy pomegranate molasses, elevate the common camp breakfast to a delectable event.

Yield:

Serves 10 (serving size: 1 cup)

Recipe from

Sunset

Recipe Time

At Home: 10 Minutes
In Camp: 10 Minutes

Nutritional 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

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

Preparation

AT HOME

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.

IN CAMP

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.

*Find pomegranate molasses at well-stocked grocery stores.

May 2013
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