Better Breakfasts: Blueberry and beetroot porridge
We love a good bowl of morning oats at Healthy – but it’s easy to get lazy with our add ins. Honey and banana..again? Pimp your porridge into purple perfection with chopped beetroot and blueberries, and start your day with a full tummy and an antioxidant boost.
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)
Pinch salt
2 large ready cooked (vacuum pack) beetroot, chopped
Yogurt and chopped walnuts to serve
Method
1. Bring the water to the boil in a medium-sized saucepan and tip in the rolled oats and cinnamon. Reduce heat and simmer 10 to 15 minutes, stirring occasionally, until all water is absorbed.
2. 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.
3. Bring this mixture to the boil then uncover and allow blueberries to cook gently until soft and the juice around the blueberries is thick (about 10 minutes). Add the chopped beetroot and continue cooking just until beetroot is hot.
4. Add the desired amount of oatmeal and blueberry-beet sauce to bowls. Serve with plain yogurt and chopped walnuts.
Will you be upgrading to blueberry and beetroot porridge? Tag us in your Instagram snaps @healthymagdaily
With thanks to www.lovebeetroot.co.uk
