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
Preparation time: 5 minutes
Cooking time: 20 minutes
What You’ll need:
- 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
What to do:
- 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.
- 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 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.Add desired amount of oatmeal and blueberry-beet sauce to bowls. Serve with plain yogurt and chopped walnuts.