Vegan Breakfast: Beetroot Cake Porridge

Vegan Breakfast: Beetroot Cake Porridge

So you can see why it’s perfect timing to post this recipe now – there’s a hidden serve of beetroot in there 😉 well, ok. It’s not exactly hidden…the pink colour is a dead giveaway, I know. But it’s a vegetable! In your breakfast! Hiding underneath some chocolate sauce! By the way, that chocolate sauce – I highly, highly recommend it. It really adds a new dimension to the beetroot cake porridge. Sure, the porridge tastes nice (to me) without the sauce, but that sauce makes it so decadent and chocolatey <3

Vegetables hiding in your vegan breakfast

Beetroot Cake Porridge

Get a serve of vegetables in your breakfast with this beetroot cake porridge! It tastes just like a beetroot cake (only healthy). Vegan, refined sugar free.
Recipe type: Breakfast
Serves: 1 large serve
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins

Ingredients
  

  • 1 cup rolled oats
  • 1/4 cup sultanas
  • 1/4 cup chopped pecans
  • 2 cups water
  • 1/2 cup grated beetroot
  • (Optional: sweetener to taste, like maple syrup, stevia, blackstrap molasses)

Instructions
 

  • Combine all ingredients in a small saucepan.
  • Heat over a low-medium heat.
  • Cook, stirring occasionally, for about 5 minutes, or until the porridge has thickened.
  • Remove from the heat and top with desired toppings (chocolate sauce, fresh fruit, nuts, seeds…).

Notes

You can make an easy chocolate sauce by mixing 1 tbs raw cacao powder, 1 tbs melted coconut oil and 1 tbs blackstrap molasses (or use another liquid sweetener, but I like the rich taste of the molasses with this porridge).

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