“Change your fruit topping according to what’s in season and use any kind of milk you like—whether it’s dairy or plant based. If you want to make it fully vegan, just skip the crème fraîche and use a little extra milk.”

Ingredients
180 g rolled oats
½ tsp ground cinnamon
2 oranges
2 blood oranges
400 ml water
400 ml whole milk
100 g crème fraîche
2 tbsp sugar
1 tbsp unsalted butter
2 passion fruit
1 tbsp brown sugar
2 tbsp sliced almonds
4 sprigs mint (for garnish)
ground cinnamon (for serving)

Utensils
citrus pressfine grater2 cutting boards2 knivespot (small)2 rubber spatulasfrying pan (large)

Apple crumble in a glass

Step 1/4
Juice half of the oranges. Zest half of the blood oranges. Slice off the orange peel from all remaining oranges and slice the fruit into rounds.Save
2 oranges2 blood oranges
citrus pressfine gratercutting boardknife
Juice half of the oranges. Zest half of the blood oranges. Slice off the orange peel from all remaining oranges and slice the fruit into rounds.

Step 2/4
In a small pot over medium heat, bring the oats, water, milk, cinnamon, and blood orange zest to a gentle boil. Reduce heat, allow to simmer for 5 min., and keep stirring the porridge until it has reached the desired thickness. Add crème fraîche and stir well. If the porridge is too thick, add a little extra milk.Save
180 g rolled oats400 ml water400 ml whole milk½ tsp ground cinnamon100 g crème fraîche
pot (small)rubber spatula
In a small pot over medium heat, bring the oats, water, milk, cinnamon, and blood orange zest to a gentle boil. Reduce heat, allow to simmer for 5 min., and keep stirring the porridge until it has reached the desired thickness. Add crème fraîche and stir well. If the porridge is too thick, add a little extra milk.

Step 3/4
Heat a pan over medium heat, add sugar and let caramelize, then add butter and gently tilt the pan to help it melt. Stir to combine. Once started to bubble, deglaze with orange juice, stirring well. Add orange and blood orange slices to warm them through in the caramel. Remove from heat.Save
2 tbsp sugar1 tbsp unsalted butter
frying pan (large)rubber spatula
Heat a pan over medium heat, add sugar and let caramelize, then add butter and gently tilt the pan to help it melt. Stir to combine. Once started to bubble, deglaze with orange juice, stirring well. Add orange and blood orange slices to warm them through in the caramel. Remove from heat.

Step 4/4
Divide the porridge between serving bowls, and top with orange slices and orange caramel. Halve passionfruit, scoop out the pulp, and divide between the bowls. Dust porridge with brown sugar, sliced almonds, and mint. Garnish with ground cinnamon to taste. Enjoy!Save
1 passion fruit1 tbsp brown sugar2 tbsp sliced almonds4 sprigs mint (for garnish)ground cinnamon (for serving)
knifecutting board
Divide the porridge between serving bowls, and top with orange slices and orange caramel. Halve passionfruit, scoop out the pulp, and divide between the bowls. Dust porridge with brown sugar, sliced almonds, and mint. Garnish with ground cinnamon to taste. Enjoy!