This is a very simple and fast recipe for a warming winter breakfast porridge. It uses spelt semolina and is ready in just a few minutes. In fact, semolina, or Grießbrei in German, is something I haven’t eaten since my childhood, and then I didn’t like it at all. I’m glad I rediscovered it though because it’s actually quite delicious, especially with the vanilla! Of course it can be adjusted in terms of the fruit you add, depending on what is in season. If you want to make it vegan, just use almond or oat milk.
Wintery semolina breakfast with caramelized blood oranges
For two portions
- 375 ml milk, vegan or regular
- 100 g spelt semolina
- Two blood oranges
- Six teaspoons of maple syrup
- A small piece of ginger
- Vanilla powder
- A few grains of activated buckwheat - hemp seeds, pumpkin seeds or sunflower seeds would work too
- Bring the milk to a boil, then stir in the semolina and let it sit for five to ten minutes. Stir again and add more milk if it's not creamy enough.
- Add two or three teaspoons of maple syrup and a pinch of vanilla powder.
- Meanwhile, peel the oranges: trim the top and the bottom, then cut off the rest of the rind in strips. Cut the oranges horizontally in thick slices.
- Peel and grate the ginger.
- Heat up the orange slices in a pan and add two teaspoons of maple syrup as well as the ginger. Keep the heat high for a minute or two so the oranges caramelize.
- Divide the semolina into small bowls, top them with the gingery oranges and add a little more maple syrup, vanilla and a little bit of activated buckwheat for crunch.