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Ingredients
- 160 grams gluten-free instant oats
- 4 tsp cocoa powder
- 4 tsp dried beetroot powder (or red food dye as required)
- 720 ml coconut milk / whole milk
Method
- Add all ingredients to a saucepan
- Let simmer for 2 minutes or until well thickened
- Sweeten to taste and serve with a swirl of coconut milk or cream on top
- For one serving I add 2 tsp of beetroot powder but if you follow that rule per serving you'll have very pink porridge!
- Too much does impart on taste too but it's by no means unpleasant.
- It's quite sweet actually so you may not need as much sugar as you'd think.
- Of course you can skip the beetroot powder and use food dye instead or just leave it out altogether
- Here are my Red Velvet cake and cupcakes recipes which use beetroot for the colouring rather than food dye.
- I also use beetroot to colour my tomato-free tomato sauce!
