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If using a fresh beet, peel and chop one small beet. Boil or steam until very tender, about 15-20 minutes. Once cooked, puree the beet in a blender or food processor until smooth. You will need about 1/2 cup of beet puree.

In a large saucepan, combine the rolled oats, milk, water, beet puree, maple syrup, vanilla extract, and salt. Stir well to combine all ingredients.

Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.

Once boiling, reduce the heat to low and simmer, stirring frequently, for 10-15 minutes, or until the oats are tender and the porridge has reached your desired consistency. If the porridge becomes too thick, add a splash more milk or water.

Remove the saucepan from the heat. Taste and adjust sweetness if desired by adding more maple syrup.

Divide the pink porridge among four bowls. Serve immediately with your choice of toppings such as fresh berries, chopped nuts, shredded coconut, or an extra drizzle of maple syrup.


If using a fresh beet, peel and chop one small beet. Boil or steam until very tender, about 15-20 minutes. Once cooked, puree the beet in a blender or food processor until smooth. You will need about 1/2 cup of beet puree.

In a large saucepan, combine the rolled oats, milk, water, beet puree, maple syrup, vanilla extract, and salt. Stir well to combine all ingredients.

Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.

Once boiling, reduce the heat to low and simmer, stirring frequently, for 10-15 minutes, or until the oats are tender and the porridge has reached your desired consistency. If the porridge becomes too thick, add a splash more milk or water.

Remove the saucepan from the heat. Taste and adjust sweetness if desired by adding more maple syrup.

Divide the pink porridge among four bowls. Serve immediately with your choice of toppings such as fresh berries, chopped nuts, shredded coconut, or an extra drizzle of maple syrup.
