It’s pink. Girly I know. Yes, this is a rare occasion that I allow something P I N K into my life. Say hello to pink porridge. An orange-beet porridge.
I’ve had an obsession with porridge most of my adult life. Childhood was another story. Back then it was simple basic porridge… porridge with a nondescript color and taste. And those childhood memories of being told by my mother to eat my porridge. But back then it was made with quick-cooking oats and water. Terrible. I am all for plain and boring porridge, but for me that means cooking my oats (or whole grain flakes) with my favorite plant-based milk, and adding fresh or frozen berries to it. That’s the standard. And it’s tasty and good for you. Just like my other obsession — overnight oats. L O V E.
So why make a orange-beet porridge?
I’ve been on a bit of a juicing and smoothie kick lately. Meaning the fridge has been packed with beets, carrots and all kinds of greens. And since the weekend had arrived, I thought what better than a warming bowl of porridge. Not a smoothie bowl, but rather a porridge that could easily be transformed into a smoothie bowl. Filling on its own, porridge doesn’t need to be loaded up with granola, fruit and flakes of this and that. Just a little pureed smoothie-like orange-beet sauce to transform it into that extra special, extra healthy bowl of morning goodness. Either served on top or stirred in to create something beautiful.
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, as sweetener (optional)
blueberries, raspberries or other berries of choice
To make the orange-beet sauce:
1. 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:
2. 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.
3. 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.
4. 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.
5. 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.
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.