Lorraine Kopetzki s a joy-filled rambler, a mother of two, living her best life on Vancouver Island, Canada after retiring from her decades-long career with the Canada Border Services Agency.
When I was young, I was very aware of my mom's struggle to assert herself, particularly with my dad in her loving but traditional marriage. When my mom was in her late 30s, after many years of raising the kids and ensuring supper was on the table for my dad, she announced that she was joining a local hiking group.
My dad didn't mind that my mom was hiking, but he did mind if it meant that his dinner was not waiting for him when he got home! Although most of my mom's hikes were only on Wednesdays during any given week. Eventually, her day hikes turned into epic hiking trips a few times a year all around the world.
It was fascinating to watch my mom discover her inner strength, negotiate her needs, and define herself beyond her duties within the home.
She often made oatmeal in preparation for her hikes and passed along her recipe to me years later. Now that I have discovered a love for hiking, I make this oatmeal with a few adaptations, and I am thrilled to share this with you.
I affectionately call this hearty recipe, "Get Your Own Damn Dinner . . . I Am Going Hiking Oatmeal."
Lol! I hope you enjoy it!
Get Your Own Damn Dinner . . . I am going Hiking Oatmeal
Makes 2 large bowls or 3 smaller servings
2 cups milk
1 cup rolled oats
½ tsp cinnamon
½ tsp salt
- Add in any other hearty ingredients.
- I use oat milk. If you want to use regular milk that is higher in fat, then I would do half milk and half water.
- I throw in walnuts, pumpkin seeds, basil seeds, hemp hearts, and cranberries.
- Cook on high on the stove until it bubbles, stir often, and then let simmer for 5 minutes.
- Add a splash of maple syrup on top, and you have a meal that will keep you going for several hours.
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