My favorite breakfast during cold winter months is porridge – or oatmeal for my American friends. Starting my day with a warm cozy breakfast is what gets me out of bed when it’s still dark and cold outside. As opposed to summer when I want something light and refreshing like a green smoothie, these days I am craving something more nourishing that provides me with comfort and energy. And my stomach loves porridge too. It’s a great way to get your digestion going.
My favorite porridge is a good old apple cinnamon flavor. Mostly because it doesn’t require any special ingredients – I always have oats, plant-based milk, and an apple in my pantry to whip up this quick breakfast. But when I want something fancier, I’d add banana and some cocoa powder, or I’d incorporate any fruits that are in season (here’s to you pumpkin porridge!).
Although the choice of fruits and vegetables that are in season is pretty limited, the ones that you can get are so versatile. One of my favorite winter vegetables is beetroot. I love it roasted in a salad, grated in a chocolate cake, or blended to make a pretty pink beetroot latte. So why not have it for breakfast as well?
This beetroot porridge is a delicious winter breakfast full of earthy flavor, and the pink color brightens up every grey winter day. I used fresh beetroots and cooked them in a little bit of water, but you can also use pre-cooked ones if you want to save time in the morning. And I also added some apples to balance the earthy flavor of the beetroots. But this recipe for beetroot porridge is really more of guidance than clear instructions that you have to follow precisely. Be creative and throw in what you feel like. I think cranberries would also work well and a dollop of almond butter is always a good idea.
Want to make your porridge even more flavorful? Start with roasting the oats and spices in a little bit of ghee or coconut oil before adding the milk. Trust me this little step is totally worth it.
If you like porridge, you’ll love this winter-y beetroot porridge.
Love,
Marion
Beetroot Porridge
A winter-themed porridge full of earthy flavors.
Ingredients
- 1 medium sized beetroot (fresh or pre-cooked)
- 1 apple
- 1 teaspoon ghee or coconut oil
- 100g oats
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 300ml milk (I used almond milk)
- 1-2 teaspoon honey or sweetener of your choice, optional
- Toppings of your choice: nut butter, nuts, seeds, coconut flakes, cacao nibs
Directions
- Step 1 If you are using fresh beetroot, peel them and cut them into small pieces (0,5inch /1cm). Place them in a small saucepan with a little bit of water and bring to a boil. Reduce the heat to medium-low and let simmer until just tender – about 15-20 minutes. If you are using pre-cooked beetroot, skip this step.
- Step 2 Cut the apple into small pieces (0,5 inch / 1cm). No need to peel them.
- Step 3 In a medium size pan melt the ghee or coconut oil. Add oats and the spices and roast gently until it smells nice.
- Step 4 Add the milk, beetroot and apple pieces, and sweetener of your choice. Let simmer for 3-4 minutes until the porridge is thick and creamy.
- Step 5 I like it when the apples are still crunchy, but if you prefer them to be softer just add a little bit more milk and cook it for another 2-3 minutes.
- Step 6 Place in a bowl and add your favorite toppings. Enjoy warm!
