Greet the day with this pretty breakfast treat, which only takes 15 minutes to prepare and is perfect for fall or winter when tangerines are in season. Rolled oats absorb tangy citrus flavor as they’re cooked with tangerine juice, while fresh blueberries and tangerine chunks lend juiciness to every bite. To finish, top with crunchy sliced almonds and, if you like, fresh mint. Feel free to adapt the sweetness with a little raw sugar or leave it out altogether if you prefer.
For more inspiration, check out these tasty ideas:
- Oatmeal Breakfast Bake with Berries and Almonds
- Berry-Licious Overnight Oatmeal
- Cinnamon Raisin Oatmeal
- Tropical Slow-Cooker Oatmeal
Yield: Makes 3½ cups
Time: 15 minutes
- 3 tangerines
- 1 cup rolled oats
- Sea salt, to taste
- 1 cup fresh blueberries
- 1 tablespoon sliced almonds, toasted
- 1 tablespoon turbinado (raw) sugar
- Fresh mint (optional)
Instructions
- Remove ½ teaspoon zest from one tangerine. Squeeze the juice from two of the tangerines. Add enough water to tangerine juice to equal 2 cups total liquid. Peel the remaining tangerine and cut it into chunks.
- In a medium saucepan bring zest and juice mixture to boiling. Stir in oats. Reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat. Cover and let stand 2 minutes. Season with salt.
- Spoon oats into mugs or bowls. Top with blueberries, tangerine chunks, and almonds. Sprinkle with turbinado sugar and, if desired, garnish with mint.
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