Big Water Steel-Cut Oats

Breakfast

Ingredients 8 servings

Steel-Cut Oats 4.0 cup(s)

Milk 10.0 cup(s)

Whole Milk 2.0 cup(s)

Almond Milk 2.0 cup(s)

Dried Cranberries 0.5 cup(s)

Walnuts 0.5 cup(s)

Sunflower or Pumpkin Seeds 0.5 cup(s)

Honey 4.0 tablespoon(s)

Brown Sugar 2.0 tablespoon(s)

Cinnamon 1.0 teaspoon(s)

English Muffins 8.0 whole

Gluten-Free English Muffins 8.0 whole

Butter 4.0 ounce(s)

Vegan Butter 4.0 ounce(s)

Dietary Restrictions

Nuts Dairy Wheat / Gluten

Recipe Instructions

PRE-TRIP PREP: Portion oats, dried cranberries, and walnuts into labeled zip-lock bags.

ON THE RIVER: Bring 10 cups water to a boil. Add oats and stir. Reduce heat; simmer 20–25 minutes, stirring occasionally, until creamy. Stir in milk, cinnamon, and brown sugar. Split and toast English muffins on the camp stove griddle. Serve oats in bowls topped with dried cranberries, walnuts, and a drizzle of honey. Serve English muffins with butter on the side.