Christmas: Orange & Cranberry Porridge

December 1, 2017

 

Anyone who loves Christmas is going to love this porridge. Oranges are at their best during Christmas - so juicy and sweet, just the way I like them. I use Frozen Cranberries for freshness, convenience and to prevent food waste. Why not make double the amount and save the rest for the following day. It will also freeze well.

 

I use granulated Stevia because I don't like using too much sugar in my cooking. If you'd prefer to use sugar remember Stevia is three times as sweet as sugar so make sure you adjust the amount as necessary. The cinnamon also adds sweetness and is what gives it that Christmassy flavour. The Pecans finishes off the porridge perfectly. They are quite the under-rated nut and has to be one of my favourite. 

 

If this hearty and healthy breakfast tickles your fancy for actual Christmas Day then why not add a table spoon of Cointreau to the oranges before scattering them onto your porridge.

 

 

INGREDIENTS

Cranberry Coulis:

60g of Frozen Cranberries

2 tsp of granulated Stevia 

1 tsp of Maple Syrup

Quarter of a tsp of Ground Cinnamon

 

Porridge:

30g Jumbo Porridge Oats

80ml of boiling water

100ml Cashew Nut Milk

Quarter of a tsp of Ground Cinnamon 

1 tsp of Granulated Stevia 

20g of Milled Linseed
 

The rest:

Half an orange, peeled and sliced

1 tbsp of Cointreau (optional)

15g of raw Pecans, broken into pieces 

 

 

METHOD

Start by putting all the ingredients for the cranberry coulis into a saucepan with a splash of water, bring to the boil and heat gently for 2-3 minutes.  The Cranberries can be very sour and sharpe so I like to roughly but gently squeeze the cranberries with the back of a spoon so the stevia and maple syrup can sweeten them up nicely. Transfer to a small bowl and set aside for later.


Take the same saucepan, pour in the porridge oats and add some boiling water, just enough so that the oats are only just immersed. Cover with a lid immediately and set aside.


Meanwhile, prepare the orange and stir into the cointreau if using. Also weigh out the pecans and blitz your linseed. I use my Nutri-Bullet to mill the linseed but if you don't have anything to blitz it up with you an buy pre-milled linseed instead. By the time you've done this your porridge oats will have swelled up nicely and ready to cook.


Add the rest of the porridge ingredients, except for the linseed, into the same pan you made your coulis in. Cook on a medium heat for 2-3 minutes until the porridge has thickened slightly. Take off the heat and mix in the milled linseeds.

 

Pour the porridge into a bowl and top with your Cranberry Coulis, orange pieces and pecans. Finish by drizzling over some Maple Syrup, and you're ready to get Christmassy!

 

 

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