Prepare, Sustain, Thrive and Survive Simply
I premix cornmeal with quick cooking oatmeal and store it in a tin.
1/2 cup dried grains per person.
Add double the amount of water.
Raisins, however many you like.
I cook it on a propane stove or hot wood fire until the water is absorbed; stir a few times so it doesn’t stick.
If you have a cast iron pot and aren’t in a big hurry to eat, try bringing the ingredients to a boil then setting the pot in the sun to finish “cooking.” I have made rice this way, which takes longer to cook, so I think it will work with quick-cooking grains.
Top with brown sugar and whatever else you like.
When I have ice or refrigeration, I put a few spoonfuls of nut butter and some half and half in it before eating. Delicious!
No nut butters on hand? Grind up some nuts or seeds in your hand-cranked food mill, and sprinkle the meal in or over the grains.
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