Candied Orange Oatmeal Cranberries
A creamy oatmeal topped with sweet candied orange slices, dried cranberries, and toasted almonds for a flavorful vegetarian breakfast.
Equipment
- 1 saucepan small, for candying orange slices
- 1 saucepan medium, for cooking oatmeal
Ingredients
- 1 cup rolled oats
- 2 cups milk or non-dairy alternative
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 medium orange thinly sliced
- 1/3 cup granulated sugar
- 1/3 cup water
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds toasted
- 2 teaspoons honey or maple syrup optional
Instructions
- In a small saucepan, combine granulated sugar and water, then simmer over medium heat.
- Add thinly sliced orange pieces and cook gently for 10-12 minutes until translucent and syrupy, turning occasionally. Remove and set aside.
- In a medium saucepan, combine rolled oats, milk, and salt. Bring to a simmer over medium heat while stirring.
- Reduce heat to low and cook oatmeal for 5-7 minutes until thick and creamy, then stir in vanilla extract.
- Divide the cooked oatmeal between two bowls.
- Top each bowl with candied orange slices, a spoonful of orange syrup, dried cranberries, and toasted almonds.
- Drizzle with honey or maple syrup if desired and serve immediately.
Notes
- Adjust sweetness with honey or maple syrup to taste.
- Use non-dairy milk and maple syrup for a vegan version.
- Store leftovers refrigerated and consume within 2 days.