Breakfast is my favourite meal of the day. There are so many delicious, healthy options available to try and porridge is a classic choice. We know that oats are great for us, being high in fibre and in particular soluble fibre (beta-glucan) which fights against cholesterol to reduce our risk of heart disease. Oats are also super versatile, and you can dress them up in so many different ways! This morning I experimented with beetroot and cocoa, and the result tasted exactly like beetroot and chocolate cake. This breakky is a great way to sneak in some extra veg and to reap the benefits of antioxidant-rich beetroot.
Makes 1 serving
1/2 cup oats
3/4 cup water
1/4 cup milk of your choice
1/2 medium beetroot – finely grated
1 heaped tsp of honey
1 tbsp cocoa or cacao powder + 1 tsp extra to serve
Natural yoghurt and flaked almonds to serve (optional)
Cook the oats stove top using 3/4 cup water with 1/4 cup milk of your choice. Bring the porridge mixture to boil then continue to cook, stirring regularly, at medium-high heat for approx. 5 minutes until creamy. You can choose to change the ratio of water:milk if desired.
Meanwhile, place the finely grated beetroot and honey in a saucepan over low heat and cook, stirring regularly, for between 3-5 minutes or until the beetroot is soft (otherwise you will end up with an odd texture throughout your porridge). Add the cocoa and stir through.
Combine the oats and beetroot mixture together and stir through. Serve with natural yoghurt and flaked almonds, and an extra sprinkle of cocoa powder – enjoy 🙂