Cinnamon porridge with caramelized oranges

Step 1/4

• 2 oranges
• 2 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

• 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

• 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

• 1 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!

Enjoy your meal!