Start your active day with this healthy and filling morning meal. Camp porridge is my favorite Saturday breakfast because it provides healthy fuel for kayaking, fishing or hiking.
The formula for porridge is simple and easy to remember: 4 parts liquid to 1 part steel cut oats. Makes two very hearty servings or 4 small-ish servings.
My favorite bowl is prepared thusly:
Bring 4 cups lightly salted water to a boil; stir in 1 cup steel cut oats. Add a cinnamon stick and the zest of one orange. Reduce heat to low and cook, stirring occasionally, for 25 to 35 minutes, until liquid is absorbed and oats are tender. Five minutes before done, stir in 1/3 cup golden raisins.
Remove cinnamon stick before serving.
While oats are cooking, prepare topping ingredients: chopped orange segments (from the zested orange) and fresh berries for summertime. When temps and trees have turned, it’s perfect with dried cranberries and diced apples or pears. Don’t forget toasted nuts or pumpkin seeds for texture, flavor and nutrition. I also like my hot cereal with milk, oat milk or soy milk, and a touch of honey, brown sugar or maple syrup.
Enjoy your outdoor day!