Thank you to Melissa’s produce for sponsoring this post. I received product to create the recipe. All opinions are my own.
For day two of #FabulousFallBounty I’ve made a version of one of our favorite breakfasts using pomegranate seeds from Melissa’s Produce. Steel cut oats with pomegranate seeds, supreme oranges and maple syrup is a hearty start to the day. If you’ve never worked with a pomegranate before don’t be intimidated, it’s easier than it looks. It’s actually kind of fun too! In a nutshell, you cut out the top and remove then score the sides and gently pull open. To keep the seeds all in one place you can remove them, gently with your fingers, under water or just pop them out into a bowl.
Some may be wondering what a supreme orange is. It’s different than orange sections in that there is no white membrane on the sections. Personally, I am not a fan of the membrane, that’s why I usually supreme my oranges. To do this, you slice off the top and bottom of the orange and either peel or cut off the rind. Then, with a sharp paring knife slice, at an angle, between the white membrane. Do not, I repeat, do not, do this while holding the orange. Place the orange on a cutting board. Do not risk cutting into your hand.
You could make this recipe with rolled oats, which I also like, but steel cut oats have a very different texture. I think it’s a personal preference.
- 3 ¾ cups cold water
- ¼ teaspoon salt
- 1 cup steel-cut oats, cooked
- ¼ cup pomegranate seeds
- 1 orange, supremed
- ¼ cup pure maple syrup
- Bring water and salt to a boil. Whisk in grains. Return to a boil. Reduce heat to low. Simmer, stirring often, for 35 to 40 minutes. Top with pomegranate seeds, orange segments, and maple syrup.
- Serve immediately.
Thank you to Camilla at Culinary Adventures with Camilla for organizing this event with our sponsors.