Pink porridge


1/2 cup of oats

1 cup of dairy free milk or 1/2 dairy free milk 1/2 water

1/4 beetroot very finely grated 

small handful of raspberries  

1 tsp vanilla extract 

Pinch of salt



Mix all the ingredients in a saucepan and gently heat, stirring occasionally as you go. Cook out for at least 5 minutes until everything is combined, beautifully creamy and the raspberries have broken down and turned deliciously jammy.


Top with fruit, nuts, coconut yoghurt, nut butter desiccated coconut, a drizzle of date syrup, granola or anything else you fancy.