Orange Spice Oatmeal
You know how sometimes you’re just reading a book one night and suddenly you start thinking about oatmeal? And then you get an idea for exactly how you want to make that bowl of oatmeal, and before you know it, you can’t even pay attention to your book because you’re too focused on the potential for a bowl of oats? No? Just me? Oh well.
I love oatmeal.
I really, really love it. I go through seasons of life where all I want for breakfast every single day for a whole month is oatmeal. I’ve been doing better lately about staying out of breakfast ruts, but when oatmeal calls, I have to answer.
This particular oatmeal episode began when I looked up from my book and innocently glanced at the one lonely orange left in the fruit bowl on the counter. I thought, “Hmm, orange oatmeal…” and the next thing I knew I’d turned into Captain Ahab on his monomaniacal quest for Moby-Dick, except all I wanted was a bowl of oatmeal. I knew I’d have to wait until Saturday morning to have a little extra time to experiment with a new recipe, so yes, this oatmeal was actually a scheduled activity. I scrambled for a pen and paper to write down every ingredient that came to mind so I wouldn’t forget any of them come Saturday morning. I told you–I love oatmeal.
Next time oatmeal calls, here’s an optional answer. Ours made enough for two bowls. Lucky Oliver. 🙂
Orange Spice Oatmeal
- 1/2 cup freshly squeezed orange juice (about 1 large orange)
- 1 1/4 cup almond milk
- 1 tsp orange zest
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
- 1 cup oats
- 2 tbsp brown sugar
- Bring all ingredients except oats and brown sugar to a low boil in a medium saucepan. Stir often, scraping the bottom of the pan, to keep the sugar in the orange juice from burning.
- Once boiling, reduce heat to medium and add oats and brown sugar. Continue cooking for 5-7 minutes, stirring occasionally, until oats absorb most of the liquid.
- Serve with whatever toppings your heart desires. (I chose plain Greek yogurt, extra orange zest, and pumpkin seeds for a little crunch.)