I was in the mood for some oatmeal on Saturday–my kids least favorite breakfast meal, by the way–and I figured why not try the sun oven. After all, this will probably be a breakfast staple around our house if times get tough.
It was simple enough. I wanted to make two servings so I measured out two cups of water (the recipe calls for 1 and 3/4 cups) and let the sun oven heat the water for well over an hour. Eventually, I figured it was hot enough (but it wasn’t boiling whatsoever) so in the oats went (I used one heaping cup because I used a bit more water than the recipe calls for) and let it cook for 15 minutes (the directions say several minutes). Normally, doubling the cooking time for most foods works out good, but it obviously depends on how hot your sun oven is as compared to what the recipe calls for. In this case, it worked out perfectly as the sun oven kept between 250-300 degrees.
Just plain oatmeal isn’t very appetizing, so I added a tablespoon or two of honey, a bit of brown sugar and cinnamon to taste, and even half of a banana cut into slices. It tasted pretty darn good.
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