Old-School Steel Cut Camp Porridge
A classic, ultra-simple camp breakfast: steel-cut oats simmered to creamy perfection over the fire, with brown sugar, dried fruit, and nuts. Slow-cooked and deeply satisfying on cold mornings.
Equipment
- camp pot with lid
- long spoon
- measuring cups
Ingredients
- 1 cup steel-cut oats
- 3 cups water
- 1/2 tsp salt
- 1/3 cup brown sugar
- 1/2 cup mixed dried fruit raisins, cherries, or apricots
- 1/2 cup chopped toasted nuts
Instructions
- Bring water and salt to a boil in camp pot over fire.
- Stir in oats, reduce to low simmer. Cover and cook for 25–30 minutes, stirring occasionally.
- Remove from heat. Stir in brown sugar, dried fruit, and nuts just before serving.
- Serve hot in bowls.
Notes
Steel-cut oats are compact and durable for packing. Simmer over indirect heat for best results; shift pot away from direct flames once boiling.