Candied Orange Oatmeal Cranberries (Printable)

Warm oatmeal with candied orange, cranberries, and toasted almonds for a nourishing start.

# What you'll need:

→ Oatmeal Base

01 - 1 cup rolled oats
02 - 2 cups milk or non-dairy alternative
03 - 1/4 teaspoon salt
04 - 1/2 teaspoon vanilla extract

→ Candied Oranges

05 - 1 medium orange, thinly sliced
06 - 1/3 cup granulated sugar
07 - 1/3 cup water

→ Toppings

08 - 1/4 cup dried cranberries
09 - 1/4 cup sliced almonds, toasted
10 - 2 teaspoons honey or maple syrup, optional

# Method:

01 - In a small saucepan, combine sugar and water; bring to a simmer over medium heat. Add orange slices and simmer gently for 10–12 minutes, turning occasionally, until translucent and syrupy. Remove from heat and set aside.
02 - In a medium saucepan, combine rolled oats, milk, and salt. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook for 5–7 minutes until thick and creamy. Stir in vanilla extract.
03 - Divide oatmeal between two bowls. Top each bowl with candied orange slices, a spoonful of the orange syrup, dried cranberries, and toasted almonds. Drizzle with honey or maple syrup if desired.

# Expert Advice:

01 -
  • The candied oranges stay chewy and bright, adding a luxurious sweetness that feels a little indulgent for breakfast without being over the top.
  • Everything comes together in under 25 minutes, which means you can actually make this on a regular Tuesday instead of just weekends.
  • It's flexible enough to feel fancy when you have guests, but simple enough to make alone when you just need comfort.
02 -
  • Don't skip toasting the almonds yourself—it takes 3 minutes and transforms them from forgettable to genuinely delicious, which changes the whole bowl.
  • If your orange slices are too thick, they'll stay tough instead of turning silky; aim for the thickness of a coin and your patience will be rewarded.
03 -
  • Toast your almonds in a dry skillet right before assembly—the warmth helps release their oils and makes them taste fresher than if you'd done it hours earlier.
  • Keep the orange syrup that pools at the bottom of the candied orange pan; it's liquid gold for drizzling and tastes like concentrated sweetness and citrus.
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