The flavour of clementine and cranberry together makes this breakfast dish a treat for your tastebuds.
Tangy cranberries balanced by sweet, delicious fruits. This is the perfect winter breakfast.
Clementines and cranberries are winter seasonal fruits, and they’re a classic combination for good reason!
The natural tang of the cranberries is balanced perfectly by the sweet, juicy orange.
In this delicious plant-based breakfast recipe, you’ll find an antioxidant-rich start to your day.
Our Clementine Cranberry Oats recipe features a unique ingredient: Amla Green.
It’s a finely powdered blend of green tea and Indian gooseberries (amla), one of the most concentrated sources of antioxidants in the world.
Amla is wonderful for diabetics because it helps control blood glucose. It has also been shown in scientific studies to help reduce cholesterol and lower blood pressure.
You can read more on the health promoting benefits of this ingredient here: 8 Secrets about Amla Modern Medicine is Just Discovering.
The Amla Green in the ingredient list below tastes fantastic when you simply stir it into a cup of hot water to sip as your morning tea; however, in this recipe we’re going to add it to our oats for a major antioxidant boost.
If you don’t have Amla Green on hand, you can still make this recipe, but you can order some for next time here.
What’s so great about antioxidants?
Antioxidants can be found in many plant-based foods. They are substances that inhibit oxidation in the body.
Oxidation occurs naturally in digestion, for example, but it can also happen through exposure to air pollution, toxic chemicals, cigarette smoke, or UV rays, as well as from eating processed foods, or being under excessive stress.
When we consume antioxidants in our diet, we provide our bodies with the tools it needs to inhibit oxidation and counteract potential damage to our cells.
An antioxidant-rich diet will help keep our immune system functioning effectively, fight DNA damage and cancer, reduce inflammation, and even keep us looking and feeling younger, longer.
Cranberries: Packed With Powerful Antioxidants
As a rule of thumb, plant-based foods with rich, deep colors are often high in antioxidants.
Take cranberries, for example. They’re stars on the antioxidant leaderboard of fresh fruits and vegetables, outpacing even cherries, broccoli, kale, and spinach.
1 cup of cranberries contains 20% of your daily recommended intake of Vitamin C, which is a potent antioxidant.
Fresh cranberries are in season from October to December in the Northern Hemisphere.
They’re easy to find in grocery stores around the holidays, and they keep well in the freezer, so stock up when you see them!
You may be able to find them in the frozen section, as well. If you buy yours frozen, just let them thaw before you make this recipe.
Photos by: Stefanie Dougherty @greensagelife
Recipe by: Beverly Verwey
Clementine Cranberry Oats
- 1/3 cup Rolled Oats
- 1 Orange (juiced), plus enough water to reach 1 cup of liquid
- 1/2 cup Cranberries
- 2 cup Baby Spinach
- 1/2 tsp Cinnamon
- 1 scoop Amla Green
- 1 tsp Ground Flaxseed
- 1 Banana
- 1 Clementine
- 1/2 cup Unsweetened Plant-Based Milk
- 1 tsp Orange Zest
- If you’d like to add orange zest to your dish, zest the orange first, until you have 1 tsp of zest.
- Squeeze the juice from your orange into a liquid measuring cup. Add water to the juice until you have a total of 1 cup of liquid.
- In a small saucepan, bring your cup of orange juice and water to a boil. Add the rolled oats and reduce the heat to low, simmering while you stir frequently, for 8-10 minutes, or until the liquid is mostly absorbed.
- Add the cranberries and chopped baby spinach to the saucepan and stir them in. Cook for another few minutes, until the spinach wilts.
- Turn off the heat and stir in the cinnamon, ground flaxseed, and Amla Green.
- Transfer the oat mixture to a serving bowl.
- Top with the sliced banana and clementine slices.
- Pour the plant-based milk over the oats, and add the orange zest if you wish.
- Serve and enjoy!