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Spiced Oatmeal Recipe

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This recipe for Spiced Oatmeal is from Dining out, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 cups Quick Oats
2 pods Vanilla (optional)
3 tsp Cinnamon
2 tsp Nutmeg
100 g Almonds (whole or sliced)
100 g Hazelnuts
150 g Raisins
2 Pears
500 ml Water
1 L Evaporated Milk ( 3 - 354ml cans)
4 T Brown Sugar or Demerara Sugar or Maple Syrup (optional)

Directions:
Directions:
A day or two before the trip prepare the dry ingredients in a sealable bag or container. Place quick oats into the container and then open vanilla pods and scrape seeds into quick oats. Massage bag or quick oats with hands to mix in the vanilla seeds. Vanilla is optional. Add cinnamon and nutmeg and mix into quick oats. Measure out the almonds, hazelnuts and raisins and add them to the quick oats. Mix them all together. Pack the dry ingredients along with the pears, evaporated milk and brown sugar.

To prepare breakfast halve and core the pears and cut them into rough chucks, set aside. Open the cans of evaporated milk and add 900 ml to a large pot saving the remainder (about 162 ml) for coffee creamer or use as oatmeal topping. Add 500 ml water to the pot and stir until mixed. Place the pot on the burner, stirring frequently, until steam starts rising from the pot. Do not bring to a boil. Once the steam is rising add the dry ingredients and pear chunks and stir to mix thoroughly. Bring to a simmer and cook over heat for 3 to 5 minutes stirring occasionally. Remove from heat and cover with lid and let sit for 1 to 2 minutes.

Important: If cooking over a fire more frequent stirring may be required to avoid burning or scorching of the milk or oatmeal. Note that the longer it is cooked the less creamy the oatmeal.

Serve the oatmeal while hot. For those who would like to adjust the sweetness have brown sugar or Demerara sugar or maple syrup available to add as a topping to their individual bowls.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
This recipe was adapted from a Gordon Ramsay recipe for Spiced Baked Porridge (see Gordon Ramsay's Ultimate Home Cooking cookbook), but has been modified specifically for a wilderness canoe trip. Rolled oats have been replaced with quick oats; milk and cream have been replaced with evaporated milk. UHT milk is another optional substitute for the milk and cream, but containers for this product are crushable, so precautions would need to be taken to avoid a spill. It is possible to replace the milk and cream completely with water, although this will affect the taste and consistency of the oatmeal and make any true Scotsman rather sad. If you want additional milk poured on top of your cooked oatmeal then you will need another small container of evaporated milk.

Rather than baking the oatmeal a more traditional stove top cooking will be undertaken. Some ingredients could be considered optional such as vanilla and pears, although I find vanilla adds a more complex taste to the oatmeal, while pears, as well as delicious, provide natural sweetness. Vanilla beans are very expensive, therefore optional. Vanilla extract can be substituted, but it is an additional item to pack. One vanilla bean is about equivalent to 1 T of vanilla extract. This recipe would require 2 T vanilla extract. If using vanilla extract add it to the milk on the stove just before adding the dry ingredients. It should be possible to substitute canned pears with fresh pears, but I prefer to cook with fresh ingredients when possible. The choice of using fresh versus canned may depend on the length of time the pears can be unrefrigerated. I have not tried this recipe with canned pears. I typically use Bartlett pears. Add an additional pear for more sweetness and flavour.

Note this recipe has not yet been attempted for 8 people nor done in the wilderness before. Although I have tried this at home for 2 people I am hoping it scales up to 8 people. I will be testing it this summer on a canoe trip in Northern Saskatchewan.

I tried this recipe on the canoe trip for 8 people and it was so so. Mind you I did forget to add the pears. In doubling the recipe I should have increased the spicing more as the taste of cinnamon and nutmeg didn't come through. I have updated the respective quantities to reflect this. I discovered it was possible to bake the oatmeal durning the canoe trip using an aluminum dutch oven. Had I been familiar with the equipment I would have baked it as per the original recipe. Live and Learn!

 

 

 

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