Spiced Cranberry-Orange Maple Breakfast Porridge

• 2 cups almond milk
• 1/2 cup whole cranberries
• 1 orange (juice and peel)
• 1/4 teaspoon cinnamon
• Pinch ground clove (a little less than 1/8 teaspoon)
• Pinch ground ginger (a little less than 1/8 teaspoon)
• 1/8 teaspoon freshly grated nutmeg
• 1 cup whole grain old-fashioned rolled oats (gluten free for a gluten-free recipe)
• 2 tablespoons maple syrup
• 1 tablespoon chia seeds (optional)
• Pinch of salt

1. In a sauce pan, place the almond milk, cranberries, and peel of 1/2 an orange and the juice of a whole orange, and bring to a boil.
2. Add the oats, chia seeds, maple syrup, and salt and reduce the heat to low. Cook the oats, stirring occasionally, for about 10-15 minutes until most of the liquid is absorbed and the oats are cooked through (time will depend on the consistency you like and the cooking instructions). Add more milk or water as needed.
3. Remove the orange peel and pour the oats into a bowl and top with anything you like. I like mine with sliced almonds. Enjoy!

almond milk, cranberries, orange, cinnamon, ground clove, ground ginger, nutmeg, whole grain oldfashioned, maple syrup, chia seeds, salt

Taken from food52.com/recipes/39998-spiced-cranberry-orange-maple-breakfast-porridge (may not work)