Recipe #45: canoe trip oatmeal

 A long time ago, in a relationship far far away, I was shlepped around on many a canoe trip. I was not then, nor have I ever been, a lover of being in nature. I should never have been taken on a canoe trip, let alone multiple canoe trips, and by the same canoe-trip-loving person, because I was definitely ruining the whole experience with my whining and complaining. 

The best part about those canoe trips was the morning breakfast oatmeal. It was simple and easy to make on a camp stove with lake water, and the oats with added dried fruits filled us up with stick-to-your-ribs goodness to fuel us for the day’s paddling and portaging. And mosquito slapping. And sweating. And sun burning. And getting wet hiking boots. And so on.

Needless to say, my canoe tripping days are over, but my enjoyment of this oatmeal recipe lives on.

Ingredients:


Directions:

Bring 1 cup of water to a boil in a small saucepan with the dried apples and apricots cut into bite sized pieces:


Get 1/3 cup of quick rolled oats ready:


And add them to the pot when boiling:


Simmer and stir frequently so it doesn’t clump and stick to the bottom of the pot:


When the oatmeal has reached the texture and consistency you like (we’re talking minutes here, so don’t walk away and don’t stop stirring and checking on it regularly unless you want a clean up disaster), serve in your favourite oatmeal bowl with brown sugar and ground cinnamon to taste:


And enjoy! Especially if you’re not on a canoe trip! 

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