Love oats? Me too! For cold wintery morning, I can’t think of any other breakfast I would prefer to eat…so warming, wholesome and comforting.

Want a change from the traditional porridge? Then why not try pink porridge?! The colour comes from beetroot powder of beetroot juice. Oh if oats could blush!!

Why add beetroot?

Beetroot is packed with many nutrients, making it a superfood. It is rich in nitrates which when metabolised in the body, helps reduce blood pressure (through vasodilation of blood vessels) and improve blood flow to organs so is believed to boost exercise endurance and stamina (hence often eaten by athletes) and improve cognition. Beetroot also contains an amino acid called betaine, which helps detoxify the liver and may help to decrease heart disease risk.

The purple pigment in beetroot is actually called betacyanin and this may help protect against carcinogens. Beetroot is also rich in potent anti-oxidants and anti-inflammatories so excellent for fighting disease. Its high fibre content (especially insoluble fibre) helps promotes a healthy digestive tract and keeps you fuller for longer (as with the oats) and so may help in weight loss.

I’ve already mentioned in my previous post (Superfood porridge), the virtues of eating oats so I wont go on! (Principally, being high in soluble fibre they help promote a healthy heart by reducing cholesterol levels and balancing blood sugar levels).

I love to also add chia seeds to boost the protein, omega-3s and fibre content of my porridge and when working out, some protein powder. There is also the option of increasing the omega-3s using Omega-3 superpowder.

Let me know if you have interesting ways of how you eat your oats!

Makes: 2 bowls

Preparation: 10 mins

Ingredients:

• 70g oats (gluten-free if required)
• 200ml milk (I love using almond milk)
• 200ml cold water
• 1 tbsp. beetroot powder or if using beetroot juice, substitute 70ml of the water for 70ml of beetroot juice
• ¼ tsp. sweetener of choice (e.g. stevia, agave, date syrup, maple syrup, coconut sugar or Manuka honey for non-vegans)
• 2 tbsp. chia seeds
• Pinch of sea salt
• Optional: 2 tbsp. protein powder (optional. I use soya bean or pea) and 1 tsp. Omega-3 superpowder

To decorate: fresh berries, coconut, dried and cacao-coated goldenberries, pistachios and raspberry chia jam

For the raspberry chia jam

• Handful of fresh raspberries,
• 1 tbsp. water,
• ¼ tsp. stevia or ½ tsp. sweetener of choice, (e.g. date syrup, rice syrup, agave or honey for non-vegans).

Method:

• In a saucepan, add all the porridge ingredients, mix to combine using a wooden spoon.
• Simmer for 5-10 mins until the porridge is soft and creamy. If required, add more liquid (milk or water or beetroot juice), to adjust consistency to your preference. (I like mine quite thick and creamy).
• While the porridge is cooking, make the raspberry chia jam. Simply place the raspberries, chia and water in a small bowl and using the back of a fork, mush up the berries. Leave aside for the chia seeds to absorb the water and form a gloopy jam.
• Once cooked, divide the porridge into two bowls and decorate as desired. Enjoy!

Don’t forget you can find my favourite recipes in my FREE eBook here.