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Project Credit: Bernzomatic Torchbearer Fresh Off the Grid
Take your morning bowl of oats to the next level with some caramelized brown sugar and bananas. Oatmeal has a reputation for being a pretty boring camping breakfast, especially in comparison with the visual variety you get with hash or the warming nostalgia of pancakes. But oatmeal with a blowtorch? Now there’s something to get excited about!
Bananas and brown sugar are pretty standard toppings for oatmeal, and if you give them a quick once over with a torch you can caramelize all that sugar into a sweet and delicious crust. Not only does this bring out the flavor of the sugar, but it adds a crunchy texture to the oatmeal. It’s a really quick and easy way to elevate a basic meal into something extraordinary.
COOK THE OATMEAL: Bring 2 cups water to a boil. Add the oats and salt and reduce to a simmer. Simmer, stirring occasionally, until the liquid has been absorbed and the oats are tender, 10-15 minutes. Remove from heat.
PREPARE THE TOPPING: Divide the cooked oats between two bowls. Top with the sliced bananas. Sprinkle the brown sugar over both bowls in an even layer to coat the bananas and oats.
BRULEE: Fire up your torch (see equipment notes) and sweep it across the surface of the oatmeal, moving it back and forth at a steady pace until all of the sugar has caramelized.
We used a Bernzomatic 4500 Heat Shrink torch for this recipe. The wider flame profile allows us to heat a broader surface area. However, they have a wide range of torches and many of them would work for this recipe (we have used the TS4000 for recipes as well).
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