Ingredients on table: apples, nuts, oats, spices

Campfire Breakfast Oats with Baked Apple

In 2017, we joined forces with the Ontario Culinary Tourism Alliance and Butternut Productions to create some “tasty” new videos with some Feast On chefs (Feast On recognizes businesses committed to sourcing Ontario grown/made food and drink).

Breakfast will never be the same again.

We woke up early for our Presqu’ile Provincial Park breakfast date with Lisa and Cassandra of Earth+City. And was it ever worth it!

Ready to try it yourself? Here’s the recipe:

Campfire Breakfast Oats with Baked Apple (serves 2)

women cooking over campfire


  • 1 cup rolled oats
  • 2 cups water
  • dash sea salt
  • 2 local apples
  • 1 tbsp cinnamon
  • 2 tbsp hemp seeds
  • 1/2 cup pecans
  • 1/2 cup pumpkin seeds
  • 1/4 cup maple syrup


To bake the apples: slice apples in quarters, remove the pits and core. Sprinkle apples generously with cinnamon. Cover tightly with tin foil and place over an open flame. Every two minutes, rotate the apples. After 10 minutes, remove from flame.

To cook the oats: Using a small pot, add rolled oats, water and salt and bring to a boil over an open flame. Remove from flame, place lid on pot and let sit for 5 minutes.

To toast the nuts and seeds: In a small pan, add pumpkin seed and pecans and place over open flame. Stir seeds and nuts constantly to avoid burning. Should take 2-3 minutes to toast.

picnic table with ingredients

To assemble: portion oats between two bowls (approximately 1 cup per bowl). Unwrap the apples from the tin foil and place on top of the oats. Top with toasted pumpkin seeds, toasted pecans and hemp seeds. Sprinkle additional cinnamon and drizzle maple syrup.

Bon appétit!