Although I have been enjoying it for years, I just wrote this recipe for Camp Cabela’s. It’s a great way to incorporate a variety of “superfoods” into a fast, easy breakfast in camp or at home. If you haven’t ever fried up leftover oatmeal, you must give it a try. Keep it healthy by using coconut oil or if you want to splurge, fry it up in bacon grease or butter! 
Loaded Oatmeal
- 5 cups water
- 3 cups old fashioned oats
- Any or all of the following:
- 1/4 cup raisins and/or chopped dried cherries
- 1/4 cup chopped dried apples
- 1/4 cup chopped almonds
- 2 tablespoons honey
- 2 tablespoons sunflower or pumpkin seeds
- 1 tablespoon hemp seeds
- 1 tablespoon cacao nibs
- 1 tablespoon chia seeds
- 1 tablespoon dried stevia
- Rind from 1/2 an orange
- 1 cinnamon stick
DIRECTIONS: In a large pot, bring water to a boil. Add oats, stirring constantly. Reduce heat to medium and cook 5 minutes, stirring occasionally. Add remaining ingredients, cover and remove from heat source. Serve with milk or non-dairy alternative if desired.
*VARIATIONS: Loaded Oatmeal can be prepared ahead of time and stored in a sealable container. To serve as traditional oatmeal, reheat in a pot over medium high heat. For Oatcakes, drop by rounded tablespoons onto a hot, well-greased griddle (press down with spatula to flatten), cooking each side to golden brown. For Pie Iron Oats, scoop servings into a well-greased pie iron and heat over coals, gas burner or campfire.
Pictured above, cooking the oats and heating the pie iron is the Silverfire Stove.
For more recipes using healthy whole grains, see my book, The Power of Flour http://www.scotthaugen.com/shop/the-power-of-flour/
I would love to hear from you! Please contact me through this website with any comments or questions. You can also find me on Facebook, Instagram and Twitter. Enjoy!
