Magical Mandarin Porridge
We were in Blackheath, with a kilo of mandarins, a tub of yoghurt and Pierre sporting the ‘change of season sniffles’.
The Airbnb’s kitchen was beautiful, drenched in sunlight and with zero supplies there happened to be a small spice rack that was just screaming to be used. Spices = many things including, flavour, happiness, all round good times.
In winter’s case, it equals warmth. Cinnamon helps increase circulation in the body. Which in turn, can warm you up, as well as add a delicious flavour profile to your meal.
Mandarins speak for themselves and quite honestly are the only reason winter in Sydney in bearable. Adding some coconut oil to a pan and lightly caramelising them is now my most favourite thing to cook. You could add some coconut milk or water, add stew them too.
Porridge was firmly in the Weeetbix camp for me. Boring. But then the cold set in and it’s amazing what you’ll do to warm your insides.
Porridge + citrus + chocolate, turns out it’s a real winner.
Magical Mandarin Porridge
Ingredients
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1/4 teaspoon coconut oil
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1 mandarin, peeled
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A good pinch of cinnamon
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1/2 cup oats
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1 1/2 cups water or milk of choice
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1/2 teaspoon honey/maple syrup/rice malt syrup
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Optional: dark chocolate chunks, toasted coconut, toasted nuts, toasted seeds
Process
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Heat a pan on medium heat, add coconut oil.
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Break up your mandarin into segments and add to pan.
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Sautee/cook for around 10 minutes. Shake the pan and flip the mandy’s over after around 5 minutes.
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In a small pot, add oats and water. Bring to boil and reduce to simmer for 10 minutes.
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Pour porridge into a bowl. Top with mandarins, honey and any toppings you like
