Oat Porridge

Camp tips

• • Soak whole grains over night and change water. Soaking softens the grains and reduces cooking time, although whole oats still require 45–60 minutes simmering. Rinsing also reduces starch and pesticide residue. Steel cut oats should simmer for 20–30 minutes, or to the desired texture. Let the water boil out for a chewier, rice-like flavor with whole oats or leave some water in as is common with rolled oats and instant oats.
• • Porridge can be made using water, milk, or a mixing of the two depending on taste. Other ingredients may include butter , dates , bananas , apples , and cinnamon . Add apples and cinnamon during the cooking process to infuse the flavor. If you want to avoid milk products, it is also possible to use soy milk instead of cow's milk. Corn oil also works well with honey and figs, out of the vegetable oils. Honey itself combines well with apples and cinnamon while raisins, dates, and bananas are popular with dairy ingredients. Winter squash can be added to finer grains like wheat and millet.
• • 3 tbsp (90 ml) of milk powder or non-dairy milk powder can replace liquid milk by increasing water to 1½ cups (360 ml)
• • Porridge was traditionally cooked over a wooden fire and in a cast iron pot which prevents burning and doesn't interfere with the flavor. In modern times, any pot will do as long as it is thick enough to distribute the heat.
• • Instant oats are the easiest and fastest to cook as they only need boiling water and as this may be also done with a microwave oven.
• • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.