Savory Oats with Shaved Brussel Sprouts, Pancetta and Balsamic Reduction


Oats don’t have to be sweet. The dull pre-sweetened packets of nonsense will only spike your sugars and leave you napping mid-morning if that’s your goal, keep-on-keeping-on. This recipe is a 180 from any oat expectations with a good base, high-grade fats, and fresh sprouts. Your sweetness craving will is fulfilled with a splash of reduced vinegar, which also elevates the dish by giving it an extra tang.

2 c water
1 c quick oats (better if you have time for steel cut)
1/2 tsp chicken boullion
4 oz pancetta, diced
1 shallot, finely diced
1 garlic clove, minced
Pinch of red pepper flakes
Balsamic reduction

Balsamic Reduction
This is best made at home, but can also be bought premade in a pinch. I like the quality control it gives me to pick out my own great balsamic and simmer it. Cook it until it forms into a syrupy consistency and just pack it into the cooler for camp. You can also use this as a steak sauce or a salad dressing. To make a dressing, just combine it with any mix of herbs and a light oil such as olive.

At Camp
Start to boil your water and bouillon in a sauce pan and cook the oats according to the package of the type you bought. Next use a sauté pan to crisp your pancetta. Remove just the meat onto a paper towel to drain and use later. Using the reserved pork grease, cook your shallot, garlic and chili flakes until the shallot is translucent and the garlic is aromatic. Next toss in your shaved sprouts and cook until soft, but not too soft. They are better when they still have a bit of crunch to hold up to the soft of the oats. Put your oatmeal into the bottom of your bowl forming a next to fill in your sprouts. Next add your crispy pancetta on the top and drizzle with the reduction to complete.

Serves 2