Spring Pink Porridge
Updated: Jul 10, 2020
Power yourself through the day with a healthy breakfast porridge. Here I created a spring themed bowl of porridge to really celebrate the colours we see outside and - why don't bring them inside?
A big bowl of porridge oats is one of my favourite breakfasts to have at the weekends. So easy and so satisfying. Plus, it’s one of those bowls you never tire of because there are always new ways to reinvent the wheel by adding different fruits and toppings.
This time I’ve used pitaya powder to make it super pinky and in trend with our courteous Spring Season. Of course, if you don’t have pink pitaya powder it’s not a make or break. This beautiful bowl of porridge is delicious just the same.
But feel free to experiment by adding other delicious toppings - some dried fruits cocoa nibs, crushed almonds, and toasted buckwheat.
As for the pink sprinkles in this bowl? That’s dried rose petals. Definitely not a must for this recipe either, I merely sprinkled them on for stylistic reasons, so they were pretty enough to shoot.
50g porridge oats
250ml Unsweetened almond mylk (or use any other plant based mylk)
25ml maple syrup
Dried raspberries (or use the powder)
1 tbsp nut butter
1 tbsp pitaya powder
Your favourite toppings (I used rose petals and bee pollen)
Pink milk: combine in a saucepan almond mylk, maple syrup, pitaya powder, 1 tsp dried raspberries, and ½ tsp cinnamon.
Stir at low heat for 5 min.
Add to the pink mylk 50g porridge oats , (if too dense just add a bit of water.
Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan.
Stir continuously on a medium heat for 10 minutes.
Garnish with your fav toppings.
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