Elevate Your Outdoor Breakfast with Hearty Steel-Cut Oats

Outdoor Tip: make the mixed nut/seed topping ahead of time and briefly roast before adding to oats.

Serves 4

• 1 cup steel-cut oats
• 3 1/2 cups water
• 2 tbsp maple syrup
• Pinch of salt

• 8 walnuts, roughly chopped
• 2 tbsp pistachios, roughly chopped
• 1 tbsp pumpkin seeds
• 1 tbsp sunflower seeds
• 2 tbsp dried apples, chopped
• 1 tbsp dried blueberries
• 1 tbsp puffed quinoa

• 1/2 cup milk
• 4 tbsp butter

Bring water to a boil in a large pot. Add the oats, maple syrup and salt. Stir, reduce heat and cook for 20-30 minutes, stirring occasionally.

While oats are cooking, roast the nuts, seeds and dried fruit in a skillet. Begin with nuts. When they start to get hot and shiny, add the seeds and stir constantly so they don’t burn, but get some color. Take skillet off heat, add dried fruit and mix in puffed quinoa.

Portion the porridge in each cup. Place a nob of butter on top and a splash of milk. Add topping and serve.