A while ago I published a recipe for Sweet Beet and Rose Porridge. Even though it doesn’t take a tonne of time, this version is a lot quicker and removes the hassle of grating the beetroot. It also uses up the beetroot powder I once bought, inspired by the pink latte idea only to find I didn’t really fancy it as a coffee replacement. Sigh. Now, I find myself turning to this recipe more often than the original – until my beetroot powder runs out, at least.
Quick sweet beet porridge
This is a much faster version of my Sweet Beet and Rose Porridge for less-leisurely mornings.
- 1 tsp x ghee (or coconut oil to make it vegan)
- 1/3 cup x rolled oats
- Handful of sultanas
- 1 cup x water
- 1/2 tsp x ground cardamom, cinnamon or a sweet spice mix
- 1 tsp x beetroot powder
- 1 tsp x rose water (optional)
- 1 TBSP x maple syrup
- Handful of toasted almonds or drizzle of almond butter, to serve
- Drizzle of coconut cream or coconut yoghurt, to serve
- Sprinkling of cacao nibs, to serve
Melt the ghee or coconut oil in a small-medium pot or cast-iron skillet over a medium heat. Add the rolled oats and sultanas and cook until the oats are lightly toasted.
Add the water and cook until the water is absorbed and the mixture is creamy.
Remove from the heat and stir in the spice(s), beetroot powder, rose water (if using) and maple syrup.
Add your toppings of choice and serve immediately.