Blueberry and beetroot porridge with chopped walnuts
Author: www.lovebeetroot.co.uk
Serves: 4-6
Ingredients
- 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
Method
- Bring water to the boil in a medium-sized saucepan and add rolled oats and cinnamon.
- Reduce heat and simmer 10-15 mins, stirring occasionally, until the water is absorbed.
- In a separate pan, combine blueberries, maple syrup and a pinch of salt.
- Cover the pan and place on a medium heat.
- Bring to the boil then uncover and allow blueberries to cook gently until soft and the juice is thick (about 10 mins).
- Add chopped beetroot and cook until beetroot is hot.
- Add oatmeal and blueberry-beet sauce to bowls.
- Serve with plain yoghurt and chopped walnuts.
