Blueberry and beetroot porridge with chopped walnuts


Blueberry and beetroot porridge with chopped walnuts
Serves: 4-6
  • 470ml water
  • 100g rolled oats
  • ¼ tsp cinnamon (plus more for serving)
  • 200g blueberries
  • 3-4 tbsp maple syrup (to taste)
  • pinch salt
  • 2 large cooked beetroot, chopped
  • yoghurt and chopped walnuts to serve
  1. Bring water to the boil in a medium-sized saucepan and add rolled oats and cinnamon.
  2. Reduce heat and simmer 10-15 mins, stirring occasionally, until the water is absorbed.
  3. In a separate pan, combine blueberries, maple syrup and a pinch of salt.
  4. Cover the pan and place on a medium heat.
  5. Bring to the boil then uncover and allow blueberries to cook gently until soft and the juice is thick (about 10 mins).
  6. Add chopped beetroot and cook until beetroot is hot.
  7. Add oatmeal and blueberry-beet sauce to bowls.
  8. Serve with plain yoghurt and chopped walnuts.


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