PINK OATMEAL (PORRIDGE) WITH ORANGE ZEST

PINK OATMEAL (PORRIDGE) WITH ORANGE ZEST

PINK OATMEAL (PORRIDGE) WITH ORANGE ZEST

As a guideline, I always use regular oats instead of quick oats as the latter are more processed. Milk or water? Depends on how much time I have. Water will take a little longer as the oats so I would soak at a very low temperature for a little while, giving the porridge a deliciously creamy texture. Milk gives the same result but quicker. After that, I will open the fridge and have a look what needs to be used up. And when there is not a lot left in terms of fruit, frozen berries come to the rescue.

Pink Porridge
The only thing you need to remember for this Pink Porridge is to take out frozen berries beforehand. I usually do this in the evening by emptying the bag into a large jar or a colander with a bowl underneath. That way I can easily recover the juice which will give this porridge the bright pink colour.

You can keep extra portions in the fridge. Reheat the next day by adding a little bit of water and stirring it over medium heat until it is warmed through. Or enjoy it cold. You do you.

PINK OATMEAL WITH ORANGE ZEST
A zesty breakfast option that’s healthy and quick to prepare.
INGREDIENTS
2 bag of frozen berries
1 cup jumbo oats
1 cup plant milk of choice
Zest of 1 orange
1 tbsp maple syrup
Optional:
1 tbsp milled flaxseed
1 tbsp coconut yoghurt
INSTRUCTIONS
Defrost the berries. Separate the defrosted juice and add to a small pot with the oats, milk, maple syrup and orange zest.
Optional: Add a tablespoon of milled flaxseed for extra fibre.
Turn the heat to medium and let it warm through for about 7-10 minutes, stirring occasionally. If you think it will get too dry or thick, add a splash of water, stir well. Remove from the heat.
Add to a bowl and top with a dollop of coconut yoghurt and some of the defrosted berries.
Enjoy straight away. Store leftovers in the fridge for 3-4 days.