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This is a very easy way to make oatmeal while camping and it also happens to be a great way to get more raw foods into your diet since the oats aren't cooked, although they don't taste raw. You may choose to make up a large batch of the dry oat mix in one container and use that to make individual bowls or one large bowl, or you may portion the dry mix into sandwich bags for personal size servings.
Serve this oatmeal for breakfast with fresh Fruit either on the side or stirred into the oatmeal.
Finely grind 1 cup rolled oats, (not quick cooking) in blender in two batches (if using a food processor you can grind all the oatmeal in 1 batch). Set aside in a large bowl. Add 2 cups rolled oats, 1/2 teaspoon sea salt, and enough filtered water to cover plus a little more. Let stand for at least 30 minutes or overnight. This method converts the oats to an alkaline food, which is much easier to digest. Drain off water and add 1-1/2 cups nondairy milk, or fresh apple or pear juice. Stir and let stand for at least another 30 minutes.
Place the following into each baggie 1/4 cup whole oats, 2 tablespoons ground oats, pinch of sea salt. Store baggies in an airtight container.
To serve: Empty oatmeal mix into a bowl. Soak in filtered water for 30 minutes or overnight. Drain off water and add 1/4 to 1/2 cup soy milk, or fresh apple or pear juice. Stir and let stand for at least another 30 minutes.
Add 1-1/2 cups (2 tablespoons) chopped dried apples to dry oatmeal mix with first soaking.
Add the ingredients below to the dried oatmeal mix after draining off water from first soaking.
Use 1/2 cup unrefined sugar or 1 cup date sugar if you'll be using juice to reconstitute. Amounts in parenthesis are for individual packets.
Add to dry oatmeal mix.
Use above measurements to add sweetener after draining water from first soaking.
Add to dry oatmeal mix.
Reconstitute using1/2 orange juice & 1/2 nondairy milk
Use above measurements to add maple syrup or maple sugar after draining water from first soaking.
Cut whole grain bread (pitas, buns, rolls, baguettes ...) in half but not all the way through and with your fingers scoop out bread on both sides of the roll to form a bread shell. Set bread aside for Campfire Bread Pudding.
Spread mayo or other creamy dressing onto both sides of bread or inside pitas.
Then layer on 2 types of soy deli slices (ham, turkey, bacon ...), non-dairy cheese slices, dill pickles, sliced 1/4 inch thick.
Wrap each hero individually in aluminum foil. Grill 10-15 minutes until hot, turning occasionally. Remove from fire and when the sandwiches are cool enough to handle, open each hero and add lettuce, shredded, and tomato slices.
Try to make these up after breakfast so that the flavors have time to meld. This recipe makes extra filling which you can use as a veggie dip on another day.
Wash and set aside 18 large mushroom caps.
Squeeze 2 cups frozen spinach, thawed in your hands or press with the back of a spoon in a colander until the spinach is as dry as possible.
Taste and adjust seasoning, adding sea salt if needed. Use a tablespoon to fill the mushroom caps with the spinach mixture. Keep chilled until just before serving.
Cook in small amount of water over campfire until soft (1 cup prepackaged diced onion, fresh or frozen).
Keep over heat until hot, stirring occasionally. Serve with hot pepper sauce on the side.
Soak Success instant brown rice in water for 30 minutes. Drain and discard water.
Place rice in pot with 1/2 as much preshredded broccoli or cabbage slaw, 1/4 as much prepackaged diced onion, fresh or frozen.
Cover with filtered water. Stir in sea salt to taste. Cook rice and water until rice is soft. Test it after 15 minutes, then every five minutes after that. If you're able to bring the water to a boil, allow to boil for 10 minutes then remove from heat and drain.
Spoon franks and beans over rice.
Cut into bite-size pieces and thread onto skewers
Make dressing after breakfast or lunch so the flavors have time to meld. Dip kabobs into dressing as you eat them. Leftover dressing can be thinned with extra-virgin olive oil or light broth to drizzle over a salad.
Depending on your camp setup you can mix this pudding in a large ziplock bag or right in the pot you'll cook it in (butter the pot before adding the pudding ingredients).
After lunch mix together
Mix in (1 cup grain-sweetened chocolate, peanut butter, or espresso chips), bread scooped out of hero rolls & additional bread to make 4 cups torn into roughly 1/2-inch square pieces.
Refrigerate until you're ready to cook it. Place pot with pudding in it over low heat source. Cover pot with lid or aluminum foil and allow to cook for about 30 minutes until knife inserted in center of pudding comes out clean. For a quicker cooking time cook pudding in a covered saute pan. Remove from heat and set aside to cool until ready to heat. Serve warm or room temp.
Allright it's a little more work and you're camping right, but I can't resist serving this bread pudding with my favorite short-cut "custard" sauce.
Stir together right in the creme fraiche container creme fraiche or sour cream, vanilla extract, unrefined sugar, (liqueur).
Let rest for ten minutes until the unrefined sugar dissolves. Stir again. Spoon a pool of sauce onto a plate and top with the bread pudding or spoon the sauce over the pudding.
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