What breakfast do you make most often? What's your favorite on-trail breakfast?

	Ask the Expert Dorcas Miller Outdoor cookbook author Dorcas Miller believes ingredients should have zing - or they should stay at home. Ask Dorcas a question Meet Dorcas Previous Answers

When my husband and I go on rock climbing trips, this breakfast provides a quick and easy start to the day. Add cold water for granola or hot water for very fortified oatmeal. Here's the recipe:

At home, stir together in a large, flat pan:

10 cups quick oats (not one-minute oats)

1 cup chopped nuts

1/2 cup honey

1/2 cup oil

Bake at 350 degrees for 30 minutes or until golden brown, stirring after 15 minutes. Remove from oven and add:

1 cup chopped dried fruit

3/4 cup toasted wheat germ

Makes 10 cups. If you use powdered milk, add 1/3 cup milk per 1 cup Granoatmeal.

This off-beat breakfast has great taste, lots of calories, and hefty amounts of protein, carbohydrates, and fat. On canoeing trips, I take a fresh onion. Here's the recipe:

At home, pack:

2 cups bulgur, uncooked

1/3 cup dehydrated onion or 1 fresh onion

about 1/4 cup oil

1-1/3 cups grated cheddar cheese

salt, pepper, and garlic powder

On trail:

Soak the bulgur (and dehydrated onion) overnight in:

4-1/2 cups water

Next morning, drain water, if necessary. Dice and saute onion in the oil if using fresh. Add bulgur to skillet and fry until golden brown and crispy, adding salt, pepper, and garlic powder to taste. Fold in grated cheese just before you serve.

Makes four servings of 1-1/4 cups, or three servings of 1-2/3 cups.

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