Popular Porridges
Tag Archives: citrus
Dark Chocolate & Orange Oatmeal
Woohoo! I’m back! It feels great to post a “regular” post again…although I’m still getting used to the lighting in my apartment. You’ll have to put up with that for a while. 🙂
I was a little nervous about how this recipe would turn out. It seemed like a great concept, but would they pair well in oatmeal? Orange is surprisingly bland in oatmeal, much to my sadness. It doesn’t hold up like grapefruit does! However, I really enjoyed this recipe, and not simply because it was my first bowl of stove-top oatmeal in over a week. 🙂 I was able to taste the orange, and not just the dark chocolate. Most of the chocolate recipes are pretty “heavy” because they taste like desserts, but this one is much more refreshing because of the citrus.
Orange Blackberry Oatmeal
Sometimes I am overwhelmed by the possibilities. I have so many ideas to share with the world, and it feels like there simply isn’t enough time to do it all.
This morning in particular was tormenting! I spent nearly ten minutes trying to decide what to make. Ultimately, I decided on this orange-blackberry combo–and I’m glad I did! It was the perfect way to wake up my sleepy Sunday self.
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Fuzzy Navel Oatmeal
Ahem. I better be careful posting all these cocktail oatmeal recipes, or people will get the wrong idea about me!
But to be honest, the orange-peach combo is truly divine. Truly. And the oatmeal version is even better–no hangover included!
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Blood Orange, Cranberry, and Pistachio Oatmeal
Have you ever been in a moment so perfect–when everything you appreciate most in life is happening all at once–that you are rendered speechless and can only look around in awe?
These moments seem to pop up when I least expect them. For example, last night I barely knew the people I was hanging out with (the exception being the girl that invited me). However, halfway through the night as we were sitting around laughing and having stimulating, intellectual conversation (a rare find at my age), I could do nothing but smile and take a mental photograph of that moment.
Yes, intellectual conversation is all it takes to make me happy. 🙂 I am an English major, after all.
Anyway, I almost made Strawberry Banana Oatmeal this morning, but then I decided I wanted to give you a new recipe. This one, in all its “bloody” glory (not funny?), is one I’ve been tweaking for a while. I bought a bag of these oranges (which are rarely, if ever, available in South Dakota) from a farmer’s market in San Diego, and I knew right away they’d end up in a bowl of oatmeal. Surprisingly, as strong of a taste as blood oranges have, the flavor gets diluted or something in oatmeal, so I had to find a way to enhance it and give it the spotlight. It was being a little shy. 🙂
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| Have you ever noticed how unattractive pistachios are? 🙂 |
But alas, this one is finally ready to make its debut. Oh, and I’ll let you in a little secret: this one is also good with chocolate chips on top. 😉
Blood Orange, Cranberry, and Pistachio Oatmeal
by The Oatmeal Artist
Prep Time: 5 min
Cook Time: 5 min
Ingredients (serves 1)
- 2 small blood oranges, or 1 bigger one
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/8 tsp ground ginger
- 1/8 tsp cinnamon
- pinch of salt
- handful of dried cranberries
- small handful of pistachios
Instructions
- Begin by prepping your blood oranges. Cut one in half across its mid-section, like you would for a grapefruit. Then, I take a paring knife and slide it down each side of every segment. That will make them easier to spoon out. Once your have one prepped, repeat with the other orange.
- Bring milk (do NOT use all water for this recipe; I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium.
- Spoon out the segments from your blood orange halves and add to the oatmeal. Stir.
- Once more of the liquid has absorbed, add ginger, cinnamon, and a pinch of salt.
- Add cranberries. If you’d like to add any extra ingredients (coconut oil, raisins, sunflower seeds), do so now.
- When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice pistachios, and any other toppings you’d like (shredded coconut, chocolate chips, etc.).
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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account! You can also like The Oatmeal Artist on Facebook. Thanks!
Orange Almond Poppy Seed Oatmeal
Eating is personal…especially if you follow a particular diet like I do. The ingredients I choose and the meals I create feel like an extension of myself. I would even go so far as to say that my kitchen is almost like my diary; when friends come over and step into my kitchen–or worse, see inside my refrigerator–I feel exposed and self-conscious. Will they judge me for drinking almond milk? Or for buying organic spinach? And then there’s the flax and chia seed in the cupboards…Does anyone else feel this way? Or is that just me?
Anyway, the point is, my kitchen is my comfort zone. I never realize how truly “at home” I feel in that space until I have to cook in someone else’s kitchen. For example, my whole world is flipped upside down when I visit my parents. I spend my mornings in a panic: where’s the almond milk?! Where’s the natural peanut butter??? Where’s my EARTH BALANCE?!! Oh, the horror!
But that didn’t stop me from making this beauty. Unfortunately, I had to make it using water. Gag. I don’t understand how people can make oatmeal with water. It just makes such a sad bowl of porridge…
I overcame that, though. No flax…no coconut oil…no almond milk…no problem! I’m a teacher; I’m trained in creativity and flexibility. Even without my most beloved ingredients, I managed to whip up this bright and lively creation. Sha-blam!
Raspberry Lemonade Oatmeal
I will never, ever, ever think that frozen fruit compares to fresh fruit, especially when it comes to oatmeal. However, I like to always keep some on hand because you never know when it will come in handy.
Like today, for instance. I’m actually jetting off to visit a friend across the country for the week (post-graduation present to myself), so the last thing I should do right now is go to the grocery store and stock up on produce. Instead, I’m trying to finish up all the food that I have (or freeze it) so that I don’t come back to moldy bread and rotten berries.
I always, always, have sliced bananas stocked in the freezer, but sometimes I keep a supply of blueberries or raspberries in there as well (but never strawberries. Frozen strawberries are the worst). Today, with no other fresh fruit available to me, I was able to grab that bag of raspberries and make a delicious (and deliciously pink) bowl of oatmeal.
Lemon Poppy Seed Oatmeal (2 ways)
If you can believe it, I didn’t try lemon poppy seed until I got to college. In my depression/identity crisis, I basically ate my feelings, so I made frequent trips to the on-campus eateries throughout the day. One of the treats I became addicted to was the lemon poppy seed bread. It was dense, chilled, and super sweet.
When I started eating oatmeal the following year, I initially set out to recreate dessert recipes. I tried banana bread, carrot cake, cheesecake, french toast, and chocolate chip. Basically, oatmeal was my attempt to make dieting suck less (before I discovered whole foods).
Orange-Clove Oatmeal (or “Montana Gold” Oatmeal)
I’m really proud of this. Like, insanely proud. But before I tell you what it is (and, more importantly, how to make it), I have to tell you a story of how I created it…
It all started with quiche. (Just go with it, okay?)
I was in western Ireland, sitting on a patio outside a cafe at Kylemore Abbey. The weather was unusually warm and sunny, and we had the rare pleasure of enjoying our lunch outside in the beautiful weather, along with a perfect view of the neo-Gothic castle across the lake.
Grapefruit-Coconut Oatmeal
I first stumbled upon a recipe for grapefruit oatmeal on Pinterest (imagine that!), and I was initially skeptical. I have never used citrus in my oatmeal before, and I had a hard time imagining how those segments of bitter juice would mesh with an earthy bowl of porridge.
Well, I’m here to tell you that they mesh beautifully. Even more impressively, after I dropped the segments in and stirred, they broke into their tiny, individual pockets of juice, which resulted in every spoonful having an equal dose of grapefruit! In fact, this bowl of oatmeal has actually become one of my all-time favorites!
