A few years ago in Mexico, I discovered what to me was a new way of cooking oatmeal - spicy and creamy and so comforting on a cool morning. They didn't use steel cut oats at the Mexican resort, but I love them because they don't lose their nutty texture and flavour even if you aren't exact with your timing. They probably didn't use cardamom in Mexico, either, but it tastes perfect in this recipe.
4 cups (1 L) water
1 cup (250 mL) steel cut oats
¾ cup (190 mL) shelf stable (UHT) milk
pinch of salt
1 tsp (2 mL) ground cinnamon
½ tsp (2 mL) ground cardamom
1 small piece vanilla bean, split open
dark brown sugar, to taste
Before you leave for trip, make up a little plastic bag with the pinch of salt, cinnamon and cardamon. Wrap the piece of vanilla in a little plastic and drop that into your spice bag, too.
At the campsite, bring water to a rolling boil in a saucepan, over the fire. Stir in oats, move pan to a cooler place and let oats simmer for approx 20 mins, stirring occasionally. When almost all the water is absorbed, stir in milk, seasoning and spices, and cook until warm but still saucy.
Serve with as much brown sugar as you like.
Serves 4.