Oatmeal with Oat Bran
A delicious variation of oatmeal from my friend Karin. For me, this is an easy breakfast for one person.
1 dl rolled oats
0.5 dl oat bran
3 dl water
Sunflower seeds
Salt
Apple sauce
Peanut butter
Lingonberries
Walnuts
Granola
Dried dates
Cardamom
Oat drink
- Bring the water to a boil and add the oats, oat bran and sunflower seeds.
- Simmer gently for 4–5 minutes.
- Add a spoonful of peanut butter and apple sauce to the oatmeal.
- Sprinkle with walnuts, granola and dried dates.
- Add a little cardamom.
- Pour over a little oat drink or milk.
- Enjoy!
Garlic Naan
Eat it on its own or serve it as a side. Bread always feels a little luxurious and tastes even better when you are spending time outdoors!
2 dl wheat flour
1 tbsp milk powder
0.5 tsp baking powder
1–2 garlic cloves
1 dl water
2 tbsp rapeseed oil
A pinch of salt
- Mix all the dry ingredients.
- Add the grated garlic.
- Add the water little by little and knead until you have a good dough.
- Shape into thin flatbreads and fry in oil for a few minutes on each side.
Saffron Pancakes
American-style pancakes are always a treat and are really easy to prepare in Nalgene bottles or similar containers. We usually fry them over a fire, but a camping stove works just as well.
1 apple, grated
2.5 dl flour
2.5 dl milk
1 egg
1 packet saffron
100 g melted butter
Extra butter for the pan
1 tsp salt
1 tsp sugar
1 tsp baking powder
Juicy diced oranges
- Mix the salt, sugar, baking powder, saffron and flour together in a large bowl.
- Add the milk, egg and melted butter and mix until smooth.
- Grate the apple and add it to the mixture.
- Heat a lightly oiled frying pan over the fire.
- Pour enough batter into the pan to make one pancake.
- Turn the pancake once and, when golden brown on both sides, serve immediately with juicy sliced oranges.
Bread with Rhubarb Jam
If you have some time and want to chat while breakfast is cooking, this luxurious breakfast is for you.
5 dl flour
2 tsp baking powder
1.5 dl water
2 tbsp rapeseed oil
Salt
A few stalks of rhubarb
Jam sugar
- Mix the flour, baking powder, salt and rapeseed oil.
- Add the water little by little until you have a nice dough.
- Roll into buns and flatten them to about 1 cm thick.
- Fry in rapeseed oil, turning once or twice until nicely cooked.
- Cut the rhubarb into small pieces and heat in a saucepan. Add a very small amount of water to prevent it from burning.
- Simmer until soft, then add a little jam sugar to thicken.
Enjoy your breakfast!