This P-Beetroot porridge provides the perfect combo of performance-enhancing beetroot with carb-rich porridge oats, plus you’ve got the anti-inflammatory effect of the almonds and spices. Beetroot in porridge works. Trust me.
Ingredients
- Almonds handful
- Jumbo rolled oats 60g
- Beetroot juice 250ml
- water 200ml
- cinnamon 1/2tsp
- salt pinch
- Apple 1, cored and finely sliced
- fresh ginger 1cm, peeled and grated
- Chia seeds 2tsp
- honey 2tsp, (optional)
Method
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Step 1
Pre-heat the oven to 180°C and lightly roast the almonds for 5mins. Remove from oven and set aside. Roughly chop the almonds once cool enough to handle.
Step 2
Bring the oats, beetroot juice and water to boil in a small pan.
Step 3
Reduce the heat to a simmer, stirring the porridge frequently over a low heat for about 5mins until thick, creamy and pink! Add more beetroot juice or water to get the consistency you like, as oats differ in their absorbency. Add the salt and cinnamon halfway through cooking.
Step 4
Pour the porridge into warmed bowls and top with the apple, ginger, chia seeds and honey (the beetroot is pretty sweet without so you may not need this).
Not a fan of beetroot? Swap beetroot juice for cherry juice, which is rich in anti-inflammatory and antioxidant anthocyanins. You may need the honey