Ingredients
For the orange-beet sauce:
- 1 small beet, peeled and cut into chunks
- 2 oranges, peeled (seeded if needed, I used sweet, juicy clementines, but any type is fine)
- 1/4 cup water (60 ml)
- 1/2 teaspoon freshly squeezed lemon juice
- pinch of cinnamon
For the porridge:
- 1 cup fine-cut oats (100 g) (choose certified gluten-free if needed)
- 1 cup unsweetened almond milk (250 ml)
- 3/4 cup of boiling water (185 ml)
- 1 teaspoon of vanilla powder
- a generous pinch of cinnamon
- 1 mashed ripe banana (optional)
To garnish:
- chopped walnuts
- blueberries, raspberries or other berries of choice
Instructions
To make the orange-beet sauce:
- Add the beet, oranges, water, lemon juice and cinnamon to a high-powered blender and blend on high until smooth. (see note below). Transfer to a gravy holder.
To make the oatmeal:
- Place the oats into a saucepan together with the almond milk, boiled water, vanilla powder, and cinnamon. Add the mashed banana (if using). Stir to combine.
- Cook, covered, over medium to medium-low for about 8-10 minutes, or until oats have softened. Feel free to give it a stir a few times.NOTE: If the oats have soaked up too much of the liquid and you like your porridge quite saucy, feel free to stir in a little extra hot water or almond milk. Or keep the stove heat on low, so less liquid is absorbed.
- Remove the porridge from the heat and stir in 4 tablespoons (or to taste) of the orange-beet sauce. Transfer to serving bowls, top with fresh berries and a sprinkling of chopped walnuts. Alternatively, the orange-beet sauce can be poured over the porridge once served into bowls.
- The orange-beet sauce can be stored in the fridge, covered, for your next breakfast, or feel free to add it to your next smoothie.
Notes
- I prefer to blend rather than juice the beets and oranges, since there is lots of fiber that gets removed during juicing process. Also it makes for a thicker sauce. Alternatively, feel free to use your juicer, skipping the additional water. Any leftover juice can be enjoyed as is — in a glass!
- As a big fan of breakfast porridge, I usually keep it quite simple. I really like the combination of fine-cuts oats and unsweetened almond milk which also goes really nicely with the orange-beet sauce.
- Another favorite is flaked millet or barley (love barley!) cooked with unsweetened soy milk. I usually don’t add a sweetener, but if I am making porridge for two then on request (yes, a Schwabe who loves sweet) I add a mashed ripe banana. Otherwise, I add berries, which I find have plenty of natural sweetness.