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Orange Creamsicle Oatmeal

I've seen some variation of this recipe for overnight oats but not for warm, stick to your ribs oats so I decided to try my own take on our last winter camping trip...

If you're craving fresh, zesty flavours and maybe even some vitamin C after a long dark winter - this Orange Creamsicle Oatmeal recipe is for you!

Orange Creamsicle Oatmeal (serves 2 hungry humans)


1 1/2 cups of Old Fashioned Rolled Oats

3 tbsp ground flax seed

2.5-3 cups of water or oat milk (amount of liquid depends on preferred consistency, for oat milk I added one sample size pack of Magic Oats oat milk powder)

1 naval orange for zesting, juicing, and segments

1/2 cup of vanilla yogurt (I used Silk Creamy Oat Vanilla Yogurt)

1 tbsp maple syrup (plus extra for drizzling)


  1. Cook oats with ground flax seed in water or oat milk over low-medium heat for 6 minutes, stirring regularly. While oatmeal cooks zest skin from orange* and cut orange in half (use one half for juice, and cut one half into segments for serving/garnish).

  2. Add a tablespoon of maple syrup, squeeze in some orange juice and continue cooking oats for another 2-3 minutes.

  3. While oatmeal cooks, mix vanilla yogurt with a splash of orange juice and half the orange zest. Set aside.

  4. Take the oatmeal off the heat and stir in the remainder of the orange zest.

  5. Serve oatmeal with the yogurt mixture, a drizzle of maple syrup, and orange segments**. Enjoy!

Notes: * avoid zesting the white part of the orange that could add bitterness ** I halved the serving bowls with the oatmeal on one side and yogurt on the other purely for aesthetic reasons and mixed everything together as we ate


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