Happy New Year! I can’t believe it’s already 2016. The New Year always seems to sneak up upon me. I’ve never been rigid about New Year’s resolutions but I like to take time to reflect on the past and think about how I envision myself in the future. There seems to be a lot of pressure to make quick changes in your life, but the newness of New Year’s can fade as quickly as do the resolutions. That’s why I like to think of New Year as a point of reflection and growth. What have I learned this year, what have I done this year, what mistakes have I made, what positive contributions have I made, and use that to help guide my future. I'm a firm believer that what you put in your body shapes how you feel -- so what better way to kick off the New Year than with a healthy, hearty, colorful and balanced breakfast!
Today I’m making a Spiced Cranberry-Orange Maple Porridge. I love a warm bowl of porridge. It’s comforting and makes me feel happily full and ready to conquer the day. The combination of cranberry and orange makes for a bright, tangy and vibrant oatmeal. It’s full of Vitamin C, antioxidants, and anti-inflammatory properties. Maple syrup is added for sweetness, warmth, and richness. It helps binds all the wonderful seasonal flavors together. I add spices like cinnamon, nutmeg, ginger, and ground clove for some extra heat and depth of flavor. The spices help elevate the flavors and make for a rich, comforting, and delicious breakfast.
To make the porridge is quite simple. It takes all but 15 minutes. It begins with some almond milk, I like to steep with the spices, orange peel, and the cranberries to help give them a kick start on cooking. I add the oats, maple syrup and salt once the liquid has boiled and cook it until the oats have absorbed the milk and are cooked through. The cooking time depends on how you like your oats: mushy or firm. If you like mushier oats, I would add a little more liquid. You can add liquid as you go, if you notice that the oats have absorbed most of the liquid and you want to continue to cook them, just add more milk or water. You could also use water instead of milk, or use whatever milk or nut milk you like! Using milk makes for a creamier and richer oats. As I always say, this recipe is versatile. Swap ingredients as you desire. You could use brown sugar, agave, or honey to sweeten or add in some apple or whatever fruit you have around.
I hope you enjoy this recipe and have a wonderful New Year’s Day and New Year! I want to hear from you — do you believe in New Year’s resolutions and if so, what are yours (if you wish to share)? Let me know in the comments below and on social media using the hashtag #friedparsley. Happy New Year!!
2 cups almond milk
1/2 cup whole cranberries
1 orange (juice and peel)
1/4 teaspoon cinnamon
Pinch of ground clove (a little less than 1/8 teaspoon)
Pinch of ground ginger (a little less than 1/8 teaspoon)
1/8 teaspoon freshly grated nutmeg
1 cup whole grain old-fashioned rolled oats (gluten free if you want a gluten-free recipe)
2 tablespoons maple syrup
1 tablespoon chia seeds (optional)
pinch of salt
In a sauce pan, place the almond milk, cranberries, and peel of 1/2 an orange and the juice of a whole orange, and bring to a boil. Add the oats, chia seeds, maple syrup, and salt and reduce the heat to low. Cook the oats, stirring occasionally, for about 10-15 minutes until most of the liquid is absorbed and the oats are cooked through (time will depend on the consistency you like and the cooking instructions). Add more milk or water as needed. Remove the orange peel and pour the oats into a bowl and top with anything you like. I like mine with sliced almonds. Enjoy!
Time: 10 minutes