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National Breakfast Week Recipe: Blueberry & beetroot porridge with chopped walnuts

27th January 2016

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Start your Wednesday 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

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:

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

2. Reduce heat and simmer 10 to 15 minutes, stirring occasionally, until all water is absorbed.

3. 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.

4. 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).

5. 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. 

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