Last week we talked about Broth Dregs as an oatmeal extender. But maybe you’re looking for something more conventional? Maybe sweeter? What about Trail Dregs?
I make my own trail mix. Alton Brown has a trail mix recipe that includes dried fruit, nuts, and granola, and of course, Alton Brown’s granola is nothing but oats, another kind of nuts, and shredded coconut. Mine is something like that, minus the oats and the cooking. I use roughly equal parts dried fruit chunks (cherries, raisins, blueberries), roasted almonds, and dried banana slices, plus one of those super-expensive metallic packets of roasted coconut flakes called Dang, and small amounts of chocolate chips. I’m currently on a coconut binge, and MJ picks up bags of Philippine coconut chunks from CostCo. The big chunks go in me, and the flakier chunks go in the trail mix.
After I’ve finished off a butter tubsworth of the mix, there’s about a quarter cup or so of the dust and small flakelets and things at the bottom, much like the broken bits and dust you find at the bottom of a bag of potato chips (!….hold that thought!). Just the right amount to extend an oatmeal breakfast. Of course, you wouldn’t use broth in something like this, but milk would work, or maybe some half and half and half — that’s half half and half, and half water. No potatoes.
Setup: 1/3 cup of stone ground rolled oats, a quarter cup of trail mix remnants (take out any whole almonds you find in it, otherwise people will think you’re weird), one half cup of half and half and one half cup of water, salt (yes, it needs salt — it’s oatmeal). Heat the milk to the steaming point and dump in the dregs and the oatmeal. Cook for 10 minutes or so, depending on the exact style of oats. Stir often.
Results: Delicious! The milk and the coconut work well together, and the other bits add little explosions of flavor which are quite good, but hard to clean off the wall.