Orange-Clove Oatmeal (or “Montana Gold” Oatmeal)

I’m really proud of this. Like, insanely proud. But before I tell you what it is (and, more importantly, how to make it), I have to tell you a story of how I created it…


It all started with quiche. (Just go with it, okay?)

I was in western Ireland, sitting on a patio outside a cafe at Kylemore Abbey. The weather was unusually warm and sunny, and we had the rare pleasure of enjoying our lunch outside in the beautiful weather, along with a perfect view of the neo-Gothic castle across the lake.


That was when I experienced my first quiche. Both fluffy and firm, like a scrambled egg custard of sorts. And the CRUST! Buttery, flakey, and possibly the star of the whole dish. I had always loved eggs, but this was a revelation for me.

My friend Tiffany and I made it our goal to seek out some quiche once we got back to the states, which is unfortunately a pretty difficult task in South Dakota. Finally, we spotted it on the menu at our favorite bistro in town.

…And that’s the day I experienced Montana Gold tea. Had it not been for my desperate search for quiche, I would never have been there that morning, with that particular barista who recommended it…

Me: (looking over the description of their tea selection) “The Montana Gold looks good.”

Him: (In an Australian accent) “That’s seriously my favorite right now. I’m obsessed with it, mate.”

(…Okay, fine, he didn’t actually say “mate.” But he truly did have an Australian accent!)

Their quiche was great, but nothing compared to that beautiful cup of tea–deep and warm from the cinnamon and cloves, and balanced out by the brightness of the orange. It was truly the best tea I’ve ever tasted (and I’ve tasted a lot of teas!).

Months later, I got the idea out of nowhere to transform it into a bowl of oatmeal. The star ingredients are, of course, orange, cinnamon, and cloves. (Alternatively, you could also steep some actual Montana Gold tea and use it to cook your oatmeal, but I found this method extremely successful!)



Orange-Clove Oatmeal (or “Montana Gold” Oatmeal)

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1 cup milk of choice, or water
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1 orange
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cloves
  • pinch of salt

How to make it:

  1. Prep your orange.
  2. Bring milk (I use an equal mixture of almond milk and water; you could even use part orange juice!) to a boil, add oats, and reduce heat to medium.
  3. Cut/spoon out orange segments and add to oatmeal. (I've made this with both a whole orange and just half the orange. I highly recommend using the entire orange.) Stir.
  4. Once more of the liquid has absorbed, add cinnamon, ground cloves, vanilla extract, and a tiny pinch of salt. Stir.
  5. If you'd like to add any extra ingredients (coconut oil, raisins, nuts, sunflower seeds), do so now.
  6. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice, some orange zest, and any other additional toppings (shredded coconut, nuts, etc.).

Just an FYI:

Inspired by Montana Gold tea


About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

7 Responses to Orange-Clove Oatmeal (or “Montana Gold” Oatmeal)

  1. Kristy says:

    This looks heavenly, Lauren! I think I know what I’m having for breakfast tomorrow! 🙂

  2. Anonymous says:

    Sounds great, just for wintertime?

  3. Erika Groos says:

    This looks so good! I have spent that last three hours going through your website.

    I smiled when I saw that you were an SDSU alumni (my bf just graduated from there) and then I laughed when I saw a Montana Gold oatmeal recipe. There is a certain coffee shop that has a bistro sister company that has this tea. I am assuming that is where you were referencing. I worked at this coffee shop for 6 months this past year and I have to say, I really miss that Montana Gold tea (and the Margaret Soother tea) 🙂

  4. Gabrielle says:

    Thank you for the recipe, i’ve just made it! It tasted really good!

  5. Christine says:

    I tried this recipe this morning. Unfortunately, I had a very bland orange and in my zeal to start zesting it, forgot to cut it instead of chopping and segmenting it. Instead, I tried to remove as much of the pulp as possible, and cut the orange into small pieces. I loved the cloves; the spices really rescued this recipe. I topped it with the orange zest and a generous drizzle of honey.

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