ORANGE PORRIDGE • GR’EAT DREAM

The taste that gives the extra punch to any dish? Tanginess. This is why we are citrus lovers. Uplift your porridge with a tangy side. Enjoy the last oranges of the season. Did you know the citrus season goes from November to February. Mandarines are at their best in December, Blood oranges are February lovers.

Ingredients (serves 2)

• 1 cup of rolled oats (90g)
• 2 cups of water (500 ml)
• 1 tsp virgin coconut oil (optional)
• 200 ml almond milk/milk/other plant-based milk
• Cinnamon or vanilla
• Sea salt

Toppings

• Maple syrup (optional)
• Almond butter
• Orange zest
• GR'EAT Dream

1. Supreme & segment the oranges.  To learn how to master this technique, visit: here. Alternatively you can also peel the orange and cut slices lengthwise. Keep the orange peel to zest them later. If you supreme the oranges, keep the core, to squeeze some juice into the porridge.
2. In a pot, grill 1 cup of whole OATS on high heat using 1 tsp of virgin coconut oil. As such, the oats will reveal a more deep & nutty flavour. OR Soak your oats overnight & rinse. Go for this option if you want to boost the nutritional profile of your dish.
3. Add 2 cups of WATER and a pinch of sea salt & spices (vanilla or cinnamon).
4. Stir continuously on medium heat using the back of a wooden spoon during 7-8 minutes until you get a creamy & chunky texture.
5. Just before serving add a dash of almond milk & press the core of the orange (if you pruned the oranges). Stir.
6. Serve the porridge in 2 bowls. Zest the orange peel. Arrange the oranges alongside the bowls. Add a swirl of smooth home-made nut butter or maple syrup. if you desire. Top with GR'EAT granola dream for some extra crunchiness.