Camp-Baked Chocolate Hazelnut Oats
Baked oats rebuilt as a covered-pot breakfast. Sets up like a cake, cooks on one burner.
- calories
- 700
- weight
- 4.5 oz
- cal / oz
- 156
- protein
- 21 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 14 min
- total time
- 19 min
- water
- 180 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Dessert
- Canister stove
- Car camping
- Basecamp
- Backpacking
- Vegetarian
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Quick-cooking rolled oats | 3/4 cup | quick oats, not steel cut |
|---|---|---|
| Powdered whole milk | 3 tbsp | |
| Powdered whole egg | 2 tbsp | replaces the fresh egg |
| Banana chips | 1/4 cup | crushed fine, stands in for half a banana |
| Honey | 1 1/2 tbsp | squeeze tube, or brown sugar if it is cold out |
| Baking powder | 1/2 tsp | |
| Ground cinnamon | 1/2 tsp | |
| Salt | 1/4 tsp | |
| Dark chocolate, 70% | 25 g | broken into pieces |
| Hazelnuts | 1 tbsp | chopped |
| Oil or butter | 1 tsp | for the pot |
Method
- Wipe the inside of the pot with the oil so the bottom does not weld itself shut.
- Add the dry mix and 180 ml of water. Stir until there are no dry pockets, then let it sit two minutes while the banana chips soften.
- Squeeze in the honey and stir again. The batter should be thick and pourable, not runny. Add water a splash at a time if it is stiff.
- Push half the chocolate down into the middle of the batter. Scatter the rest with the hazelnuts on top.
- Set the pot on the lowest flame the stove will hold, put the lid on, and leave it 10 to 14 minutes. Do not stir.
- It is done when the top is set and the edges pull away. Kill the heat and let it sit five minutes off the stove before eating.
Baked oats work because the oats, egg, and baking powder behave like a batter instead of a porridge. On a stove you get the same result with a lid and a low flame: the trapped steam does what an oven does, and the whole thing sets rather than staying loose. The fresh ingredients are the only real problem, so the milk and egg become powders and the banana becomes crushed banana chips, which rehydrate in the batter and bring the sugar with them.
Low heat is the entire technique. Anything above a simmer scorches the bottom before the middle sets, and there is nothing to stir it back into. The chocolate buried in the center melts into a seam; the chocolate and hazelnuts on top stay separate, which is the point.
Packing
Oats, milk powder, egg powder, crushed banana chips, baking powder, cinnamon, and salt go in one bag at home. Chocolate and hazelnuts ride in a second small bag so the chocolate does not sweat into the dry mix. Honey in a squeeze tube.
Variations
- No egg powder: add 1 tbsp of chia and 2 more tbsp of water. It will be denser, closer to pudding.
- Swap hazelnuts for whatever nut is in the bag. Almonds hold their crunch best.
- Cook it in a foil packet on the edge of a fire if the stove is out of fuel.
https://www.matprat.no/oppskrifter/kos/baked-oats-med-sjokolade-og-notter