Oatcakes with Miso-Caramel Sauce and Bacon


This is not a diet recipe. I thought it best to start with that. If you have spent a week at basecamp with most days climbing and adventuring, you have earned a bad start. It’s also a recipe for when you are having a leisurely morning and have some extra time. The heartiness of the oatcakes holds up to the intense flavors that you will be adding on top.

Miso Caramel Sauce

1 c Sugar in the Raw (or your granulated sugar of choice)
6 tbsp butter
2 tbsp miso paste (white or yellow)
1/2 c whipping cream

This sauce can be made at home and stored in glass jars to bring to camp via cooler for reheating. in a stainless saucepan, let the sugar melt down on a medium heat. It will take about five minutes. When it has turned to liquid, add the butter and miso paste in and continuously whisk. When the butter is melted and the mixture appears smooth take it off the heat and slowly pour the cream in while still continuously whisking. From here, you can add the mix into small sauce jars and leave to cool to room temp. You can also give it a few minutes and use it directly from here if you made this at camp. This make quite a bit, but you can use it on pretty much anything, ex: vanilla ice cream, pork belly, pound cake.. endless options here.

Oat Cakes

1 c oat flour
2 tbsp instant rolled oats (for texture)
2 tsp baking powder
1 c milk of choice
2 tbsp oil
2 tsp vanilla extract
4 slices of cooked bacon, chopped

Mix the dry ingredients in one bowl and the wet in another. Then add them together. Let this mix sit for 15m to form and thicken. The oats will soak up a bit of the wet mixture. Make the pancakes in your heated skillet with butter or spray just as you would regular pancakes. Top your pancakes with the heated sauce and crumbled bacon.