Blueberry & beetroot porridge with chopped walnuts

Blueberry & beetroot porridge with chopped walnuts
Start the day right with this colourful breakfast of blueberry and beetroot porridge, packed full of antioxidants and guaranteed to power you through the day.
Serves: 4-6
  • 470ml water
  • 100g rolled oats
  • ¼ tsp cinnamon (plus more for serving)
  • 200g blueberries, fresh or frozen
  • 3-4 tbsp maple syrup (to taste)
  • salt
  • 2 large cooked beetroot, chopped
  • yoghurt (oat or milk) and chopped walnuts to serve
  1. Bring the water to a boil in a medium-sized saucepan, add the rolled oats and cinnamon, reduce the heat and simmer for 10-15 mins, stirring occasionally, until all the water is absorbed.
  2. While the oats are cooking, in a separate pan combine the blueberries, maple syrup and a pinch of salt.
  3. Cover the pan and place on a medium heat.
  4. Bring the mixture to the boil then uncover and allow the blueberries to cook gently until soft and the juice around the berries is thick (about 10 mins).
  5. Add the chopped beetroot and continue cooking until beet is hot.
  6. Put the oatmeal and blueberry-beet sauce in bowls.
  7. Serve with plain oat or milk yogurt and chopped walnuts.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.