Citrus and Olive Oil Breakfast Porridge
A coastal twist on morning oats — steel-cut oats simmered until creamy, finished with a glug of fruity olive oil, orange zest, and a spoonful of warm honey. Savory-sweet, with the kind of richness that keeps you full until lunch.
Ingredients
- steel-cut oats1 cup
- whole milk1 cup
- water2 1/2 cups
- orange1, zested and segmented
- extra-virgin olive oil3 tbsp, divided
- honey2 tbsp
- flaky sea saltpinch
- ground cinnamon1/4 tsp
Steps
Combine ingredients and simmer.
Combine the oats, milk, water, and a pinch of salt in a heavy saucepan. Bring to a gentle simmer over medium heat.
Cook oats until tender and creamy.
Lower the heat and cook, stirring often, until the oats are tender and creamy but still have a slight chew, about 22 minutes.
Stir in zest, cinnamon, and olive oil.
Off heat, stir in the orange zest, cinnamon, and 2 tablespoons of the olive oil.
Serve with toppings.
Spoon into warm bowls. Top with orange segments, a drizzle of honey, the remaining olive oil, and a pinch of flaky salt.
Nutrition, per serving. 330 calories. Protein 7.5 grams, 9 percent. Carbs 44 grams, 54 percent. Fat 13.5 grams, 37 percent. Fiber 5 grams, sugar 15 grams, saturated fat 2 grams, sodium 150 milligrams. Estimated from ingredients.
