Blueberry and beetroot porridge recipe

Get your antioxidant fix first thing in the morning with this blueberry and beetroot porridge recipe from Love Beetroot. Blueberries have been linked to eye health and reduced risk of cancer, and sweet, earthy beetroot is a rich source of potassium, iron, magnesium and vitamins A, B6 and C. Purple’s the new beige, everyone.

 
Ingredients

(serves 4-6)

470ml water

100g rolled oats

¼tsp cinnamon (plus more for serving)

200g blueberries, fresh or frozen

3-4tbsp maple syrup (to taste)

Pinch salt

2 large ready-cooked beetroot, chopped

Yoghurt and chopped walnuts to serve

 
Method

Bring the water to the boil in a medium-size saucepan and tip in the rolled oats and cinnamon.

Reduce the heat and simmer for 10-15 minutes, stirring occasionally until all water is absorbed.

While the oats are cooking, in a separate pan, combine the blueberries, maple syrup and a pinch of salt. Cover the pan and place on a medium heat.

Bring this mixture to the boil then uncover and allow the blueberries to cook gently until soft and the juice around the blueberries is thick (about 10 minutes).

Add the chopped beetroot and continue cooking until beetroot is hot. Add your desired amount of porridge and blueberry-beet sauce to the bowls, and serve with plain yoghurt and chopped walnuts.

For more recipes, visit lovebeetroot.co.uk