Toques off to our neighbors to the south! While this breakfast packs down extremely light and small (you may even find yourself wondering if you packed enough), it’s a hearty way to start your day on the trail! Inspired by our resident Canadian, Ryan, this breakfast is sweetened with maple syrup from his homeland. Sounds delicious, eh?
Serves: 2 people
- 1/2 cup grits
- 3 tablespoons of powdered milk
- ¼ cup maple syrup powder
- ¼ cup brown sugar
- ½ cup chopped up pecans (or walnuts)
- ½ cup chopped-up dates or golden raisins
- 3 tablespoons of butter
- 1 tsp rosemary
- 1-2 strips of bacon (Canadian or regular) per person, cut into 1” pieces
- optional: extra honey packets for those that like it a little sweeter
Cooking Equipment Needed: 1 pot, serving spoon, lid for bacon & nut toasting
Bring 2 cups of water to a boil with all but 1 tablespoon of butter. Add grits, powdered milk, and rosemary and cook for 5-6 minutes, stirring occasionally. For thicker, creamier grits, cook longer. For thinner grits (or if you don’t think you have enough), just add more water. Add the dates/raisins after a couple of minutes so they soften up. While grits are cooking (or right after they’re done), melt remaining butter in the pot lid. Cook up the bacon and nuts in the butter, holding the lid just above the stove so they don’t burn. At the last minute, add sugar and maple syrup to grits (so it doesn’t burn while cooking). Serve grits and top with bacon/nuts!