Roz’s vibrant beetroot porridge will boost your morning and performance
Roz’s Purcell’s beetroot porridge is the perfect fuel for a day of workouts and serious concentrating. We all love oats and with a few simple power foods added in it, it’s a no-brainer breakfast that anyone can make.
This recipe proves that cooking with beetroot can be easy, delicious and very instagrammable. Why not give Roz’s beetroot porridge a go and make sure to tag #WellGood when you do!
You will need:
1 small raw beet peeled and grated
1”ginger peeled and grated
200-300ml of unsweetened almond milk( depending on how stodgy or runny you like your morning bowl of oats)
1 tbsp. Honey or maple
½ tsp cinnamon
30g toasted walnuts
2 handfuls of blueberries
2 squares dark chocolate chopped up or try Dr Coy’s chocolate here!
- In a small saucepan over medium to high heat add the oats, grated beetroot, ginger and milk. It will turn pink, don’t worry
- Cook as you would to make porridge, stirring constantly and cooking until the oats begin to cook and bulk up into a creamy consistency. Add more milk if you like it runny or if you love it stodgy opt for less milk. Once the oats have reached your preferred consistency, remove from the heat and stir in the honey/maple and cinnamon
- Lastly top off with walnuts, blueberries and dark chocolate