Blood oranges are the most mysterious fruit to me. Sometimes, I think I know what flavors it will pair well with; I’m rarely correct. I’ve had many failed attempts with blood oranges.
This is not one of them.
Not only do the white chocolate chips complement the blood oranges beautifully, but the vanilla bean paste also paired well. I don’t normally use vanilla extract in my citrus recipes, but I knew this recipe would need something else. Lo and behold, the vanilla bean paste was the answer.
You truly do need two blood oranges for this recipe. Citrus loses its pow in oatmeal, so you need a large amount of it to make it stand out. Furthermore, blood oranges are typically tiny, so one will just make a bland porridge. Trust me: USE TWO!
What you'll need:
- 2 blood oranges
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp vanilla extract (or vanilla bean paste)
- pinch of salt
- handful of white chocolate chips (I used the vegan King David brand)
How to make it:
- Prep both your oranges by cutting in half and running your knife along the insides of each segment.
- Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- Spoon out the segments from one of the blood oranges and stir into oatmeal.
- Once more of the liquid has absorbed, add vanilla extract and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Spoon remaining blood orange segments on top and add white chocolate chips. Add a splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).