Cinnamon porridge with caramelized oranges

Based on 6 ratings
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The Ingredient

The Ingredient

Community Member

“Change your fruit topping according to what's in season and use any kind of milk you like—whether it's dairy or plant based. If you want to make it fully vegan, just skip the crème fraîche and use a little extra milk.”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
180 g rolled oats
½ tsp ground cinnamon
oranges
blood oranges
400 ml water
400 ml whole milk
100 g crème fraîche
2 tbsp sugar
1 tbsp unsalted butter
passion fruit
1 tbsp brown sugar
2 tbsp sliced almonds
4 sprigs mint (for garnish)
ground cinnamon (for serving)
Metric
Imperial

Utensils

  • citrus press
  • fine grater
  • 2 cutting boards
  • 2 knives
  • pot (small)
  • 2 rubber spatulas
  • frying pan (large)

Nutrition per serving

Cal
991
Protein
27 g
Fat
39 g
Carb
126 g
  • Step 1/4

    Juice half of the oranges. Zest half of the blood oranges. Slice off the orange peel from all remaining oranges and slice the fruit into rounds.
    • oranges
    • blood oranges
    • citrus press
    • fine grater
    • cutting board
    • knife

    Juice half of the oranges. Zest half of the blood oranges. Slice off the orange peel from all remaining oranges and slice the fruit into rounds.

  • Step 2/4

    In a small pot over medium heat, bring the oats, water, milk, cinnamon, and blood orange zest to a gentle boil. Reduce heat, allow to simmer for 5 min., and keep stirring the porridge until it has reached the desired thickness. Add crème fraîche and stir well. If the porridge is too thick, add a little extra milk.
    • 180 g rolled oats
    • 400 ml water
    • 400 ml whole milk
    • ½ tsp ground cinnamon
    • 100 g crème fraîche
    • pot (small)
    • rubber spatula

    In a small pot over medium heat, bring the oats, water, milk, cinnamon, and blood orange zest to a gentle boil. Reduce heat, allow to simmer for 5 min., and keep stirring the porridge until it has reached the desired thickness. Add crème fraîche and stir well. If the porridge is too thick, add a little extra milk.

  • Step 3/4

    Heat a pan over medium heat, add sugar and let caramelize, then add butter and gently tilt the pan to help it melt. Stir to combine. Once started to bubble, deglaze with orange juice, stirring well. Add orange and blood orange slices to warm them through in the caramel. Remove from heat.
    • 2 tbsp sugar
    • 1 tbsp unsalted butter
    • frying pan (large)
    • rubber spatula

    Heat a pan over medium heat, add sugar and let caramelize, then add butter and gently tilt the pan to help it melt. Stir to combine. Once started to bubble, deglaze with orange juice, stirring well. Add orange and blood orange slices to warm them through in the caramel. Remove from heat.

  • Step 4/4

    Divide the porridge between serving bowls, and top with orange slices and orange caramel. Halve passionfruit, scoop out the pulp, and divide between the bowls. Dust porridge with brown sugar, sliced almonds, and mint. Garnish with ground cinnamon to taste. Enjoy!
    • passion fruit
    • 1 tbsp brown sugar
    • 2 tbsp sliced almonds
    • 4 sprigs mint (for garnish)
    • ground cinnamon (for serving)
    • knife
    • cutting board

    Divide the porridge between serving bowls, and top with orange slices and orange caramel. Halve passionfruit, scoop out the pulp, and divide between the bowls. Dust porridge with brown sugar, sliced almonds, and mint. Garnish with ground cinnamon to taste. Enjoy!