Add-ons, including zingy pomegranate molasses, elevate the common camp breakfast to a delectable event.
Sunset MAY 2013
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.
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.
Go to full version of