Warming Honey Oats for Cool Camp Morning Breakfast

Sometimes it isn't practical to hike around in the mountains with eggs but you still need a solution for breakfast that can fill you up, meanwhile tasting delicious. With oats you still get that warmth of something cooked over the campfire in the morning and you can also save space in your pack (and create less waste) by being clever about pre-packing just the right amount of ingredients.

Steel cut oats have a texture that just feels good to eat outside, like they were made for cool mornings in sleeping bags.  And the honey nuts, if you make a bunch these can be trail snacks for later.

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Steel Cut Oats with Roasted fruit and Honey Nuts

Ingredients (for 2)

·       Approx 1-1.5cups steel cut oats

·       Approx 1-1.5 cups water

·       Pinch of salt

·       2 nectarines (or apricots, plums, any seasonal fruit)

·       1/2 cup mixed nuts

·       1/2 cup almond milk 

·       3 Tbsp honey

·       Little bit of olive oil

Equipment

·       Aluminum foil to wrap

·       Small sharp knife

·       Tongs

·       Spoon

Method:

Day before the campout: 

1. Put Oats and pinch of salt into a Ziploc bag
2. Stash fruit inside camp cups for safe travels
3. Pop olive oil, almond milk and honey into small travel bottles

At the camp: 

1. Put nuts into a pan along with a small glug of olive oil and 1 TBsp of honey. Cook over fire until crispy and caramelised.
2. To make the oats pour these into a saucepan and top with water, cooking and stirring until water is soaked in and the oats are soft to taste.
3. While the oats are cooking slice fruit in half, remove stone and put face down onto some aluminum foil over fire, turning over to char slightly until they are soft. To speed this up you can wrap in the foil then pop onto grill at end to char.
4. To serve: Put oats into serving bowls, slice fruit into segments over top along with a sprinkle of nuts, drizzle with almond milk and remaining honey. 

Words and Images By Emily Hlavac Green
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