Breakfast porridge with roasted blood oranges.
During the winter, porridge is a breakfast favourite around here. There is nothing like the feeling, when you have to go out into the cold all morning, of being full of substantial, high GI food. Especially for the kiddoes who burn up so much energy. I know they are not going to come banging on the door an hour after breakfast saying ‘I am hungry mama’.
And to stop our breakfast porridge being too samey, I like to add things to it, more or less at random. Dried fruit is a good standby, but when you really want to push the boat out, try topping with these caramelized roasted red blood oranges. Almost no work, and it adds some some colour and that extra little zing to breakfast.
Pantry staple spotlight – this is the second of my recipes using blood oranges. Please be sure to check the other recipe out.
PS other porridge recipes to check out include, Scottish Porridge from Elizabeth’s Kitchen Diary, slow cooker maple cinnamon raisin porridge from BakingQueen74, spiced apple and cherry porridge fro Hungry Healthy Happy, coconut and maple apple porridge from Fuss Free Flavours, chocolate porridge from Tin and Thyme, winter spiced carrot porridge from Veggie Desserts, oatmeal rhubarb porridge from Little Sunny Kitchen, golden turmeric spiced porridge by Jen’s Food, raspberry almond porridge by Nadia’s Healthy Kitchen and my perfect porridge by It I Not Easy Being Greedy.
- 4 red blood oranges
- Olive oil to drizzle
- 160 g (5.5oz) gluten-free porridge oats
- 950 ml (4 cups) almond milk
- Pinch of salt
- Maple syrup optional
For the roasted blood oranges preheat oven to fan assisted 160C / 180C / 350F / gas 4.
- Cut blood oranges into segments and arrange on a baking tray.
- Drizzle on some olive oil and season according to your taste.
- Roast for 15 mins.
- Put the porridge oats, milk and salt in the saucepan over medium heat and mix well.
- Bring porridge to the boil and reduce to a simmer for 5 - 6 mins stirring regularly till the porridge is cooked and creamy.
To serve ladle porridge into bowls and top with maple syrup if using and the roasted blood oranges.