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