Breakfast, Sweet

Grilled Cinnamon Oranges

This couldn't be simple to make, it's barely a recipe. And you don't need to use blood oranges, although they are delicious, regular are just as tasty.

I have eaten this for breakfast and as dessert, you could swap the yogurt in for ice cream, or anything else you fancy. As for the nuts seeds, again go with what you have or your favourites, I have to say that hazelnut and pistachio work exceptionally well with this. I was making this particular version for a light breakfast and added some hemp hearts and pumpkin seeds. Also they syrup you use could be maple, coconut, agave or rice. I also sprinkled coconut sugar on mine before grilling, this can be swapped for regular, I only use a scant amount as the oranges are sweet enough, but it helps caramelise them a little.

SERVES:
2

Ingredients

2-3 oranges of choice

1 tbsp. coconut sugar

1 tsp ground cinnamon

To serve

1 cup Yogurt of choice I used coconut

¼ cup roughly chopped toasted nuts of choice, I like hazelnuts or pistachio.

1 tbsp. seeds optional

2 tbsp. approximately depending on taste of agave/maple/rice syrup

A few mint leaves

Extra couple of pinches of cinnamon to finish

Instructions

  1. Heat your grill to quite high, line a grill tray with foil.
  2. Cut your oranges into quarters, and carefully cut the flesh away from the skin. Getting the knife as close to skin as possible. So you can lift the flesh out, only you want to keep it in place for grilling. I do this so it makes it easy to eat with a spoon after, rather than hacking away once cooked.
  3. Place the quarters on the prepared tray and sprinkle each with a little coconut sugar and pinch of cinnamon.
  4. Place under the hot grill for about 3-5 minutes, depending on the heat setting. Keep a close eye as they catch quickly. You want to warm them up and lightly caramelise the tops, its ok if they catch a little in places. You don't want burn orange otherwise they will be bitter.
  5. Remove and set aside for a moment.
  6. Place about ½ cup of yogurt on each plate, in whichever fashion you like. Add 6 orange quarters per plate, sprinkle with nuts and seeds, a drizzle of syrup, some mint leaves and an extra pinch of cinnamon. Voila!

Work with me.

Work with me.

Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox every month!

Thank you for subscribing!