Monthly Morsel: Campfire Oatmeal

As a child I grew up eating plain, old-fashioned oatmeal with brown sugar and milk. Jarrett grew up on instant oatmeal packets, and he still loves stirring up the Maple & Brown Sugar flavor packets when we go camping. But I prefer to make my oatmeal from scratch with wholesome and satisfying mix-ins to jazz things up a bit.

This Apple Nut Campfire Oatmeal is a winning recipe combination: The natural sweetness of the apples takes the place of sugar, and the crunchy nuts, chewy raisins, and flaky coconut add great texture to what was once a boring breakfast. It’s another one of my go-to easy camping recipes that you can prepare over a camp stove, on an RV stove, or over a campfire.

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Monthly Morsel: Campfire Oatmeal

Course

Breakfast

Servings

Ingredients

• 4 3/4 cups water For creamier oatmeal, replace one cup of water with milk
• 3 cups quick oats
• 3 apples Gala or Fugi work well
• 6 tablespoons chopped pecans or walnuts
• 6 tablespoons dried cranberries or raisins
• 6 tablespoons shredded coconut
• Milk

Course Breakfast Servings Ingredients 4 3/4 cups water For creamier oatmeal, replace one cup of water with milk 3 cups quick oats 3 apples Gala or Fugi work well 6 tablespoons chopped pecans or walnuts 6 tablespoons dried cranberries or raisins 6 tablespoons shredded coconut Milk

Instructions

1. Bring water to a boil. Add the quick oats and reduce to medium heat. Cook for a minute, stirring occasionally. Remove from heat and let sit for 3-5 minutes.
2. Meanwhile, cut the apples into small chunks.
3. After dividing the oatmeal into six bowls, top each serving with approximately one half of an apple, a tablespoon of nuts, and a tablespoon of cranberries or raisins. Sprinkle with coconut and add a splash of milk if desired. Enjoy warm.

   

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