This super citrusy oatmeal is my antidote to the winter blues—zingy, uplifting, and bursting with vitamin C to help shake off the dreariness of the last of the cold months. When the mornings are gray and the weather’s gloomy, I crave pick-me-up foods that bring brightness and energy, and nothing does that better than citrus. I typically use navel oranges for this oatmeal, but you can add a variety of grapefruits, blood oranges, Cara Caras, and any other citrus fruit that’s in season.
I use steel-cut oats and unsweetened plant-based milk for a hearty, chewy base to absorb all that vibrance, which you also get from the fresh orange zest and juice. A drizzle of ginger syrup adds an extra cheerful tang, but you can use maple syrup or honey instead if that’s your vibe. (I personally skip those sweeter syrups because I find the fruit and spices to be plenty sweet and fragrant already.) Some cinnamon goes a long way in warming out any tartness, but you can also go lighter or heavier on the zest and juice to get the level of citrusy flavor you like.
I top it all with slices of fresh citrus and pomegranate seeds for a colorful finish—and a cozy, sunshine-in-a-bowl breakfast that always reminds me how, even in the coldest months, there’s plenty of brightness to be found.
Recipe information
Total Time
30 minutes
Yield
1 serving
Ingredients
Preparation
Step 1
Bring 1 cup unsweetened plant-based milk of choice, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a small saucepan over medium-high. Add ½ cup steel-cut oats and reduce heat to medium-low. Cook, stirring often, until oats are tender, 18–20 minutes. Stir in ¼ cup water at a time to loosen to desired consistency if needed
Step 2
Remove oatmeal from heat and stir in 2 Tbsp. fresh orange juice, 1 Tbsp. light or dark brown sugar, ¼ tsp. ground cinnamon, and ¼ tsp. ground ginger.
Step 3
Transfer to bowl and finely grate zest of 1 medium navel, blood, or Cara Cara orange; grapefruit; or other citrus over. Slice orange and arrange on top. Scatter pomegranate seeds over; drizzle with ginger syrup, honey, or maple syrup and sprinkle with more ground cinnamon.
