Fri. Feb 23rd, 2024
Ingredients on the table: apples, nuts, oats, spices

In 2017, we joined forces with the Ontario Culinary Tourism Alliance and Butternut Productions to create some new, “tasty” videos featuring some Feast On chefs (Feast On recognizes companies committed to sourcing Ontario-grown/made foods and beverages) .

Breakfast will never be the same again.

We woke up early for our breakfast at Presqu’ile Provincial Park with Lisa and Cassandra from Earth+City. And was it ever worth it!

Ready to try it yourself? Here is the prescription:

Campfire Breakfast Oatmeal with Baked Apple (Serves 2)

women cooking over a campfire


  • 1 cup oat flakes
  • 2 cups of water
  • sea ​​salt
  • 2 local apples
  • 1 tablespoon cinnamon
  • 2 tablespoons hemp seeds
  • 1/2 cup walnuts
  • 1/2 cup pumpkin seeds
  • 1/4 cup maple syrup


To bake the apples: Cut the apples into quarters, remove the bones and core. Generously sprinkle the apples with cinnamon. Cover tightly with aluminum foil and place over an open flame. Every two minutes, rotate the apples. After 10 minutes, remove from heat.

To cook the oats: In a small pot, add the rolled oats, water and salt and bring to a boil over open heat. Remove from heat, cover the pot and let sit for 5 minutes.

To toast the nuts and seeds: In a small saucepan, add the pumpkin seeds and walnuts and place over the heat. Stir the seeds and nuts constantly to prevent them from burning. It should take 2-3 minutes to toast.

picnic table with ingredients

To assemble: Divide oats between two bowls (about 1 cup per bowl). Unwrap the apples from the foil and place them on top of the oats. Top with toasted pumpkin seeds, toasted walnuts, and hemp seeds. Sprinkle additional cinnamon and drizzle with maple syrup.

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