Warm Beet & Apple Porridge

Beets and apples give classic oatmeal a bright American twist for chilly mornings. Grated raw beet and fresh apple cook right into the oats, turning the porridge rosy, earthy-sweet, and ready for a maple drizzle.

Serves 2 · 12 min prep · 12 min cook

Estimate for one serving

• 410 cal
• 14g protein
• 68g carbs
• 10g fat
• 3.3g fiber

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Ingredients

• 2 small (about 8 oz) raw red beets
• 1 medium Honeycrisp or Gala apple
• 1 cup old-fashioned rolled oats
• 1 1/2 cups water
• 1 cup whole milk or oat milk
• 1/8 tsp pinch of kosher salt
• 1/4 tsp ground cinnamon
• 2 tbsp maple syrup
• 2 tbsp toasted pumpkin seeds
• 1/4 cup plain Greek yogurt
• 1/2 tsp lemon zest

Instructions

1. 1Scrub the beets well, trim the ends, and grate them on the large holes of a box grater (wear gloves if you want to avoid staining).
2. 2Core the apple and grate half of it; dice the remaining half into small cubes and set aside for topping.
3. 3In a medium saucepan combine the oats, water, milk, grated beet, grated apple, salt, and cinnamon.
4. 4Bring to a gentle simmer over medium heat, then reduce to medium-low and cook 8–10 minutes, stirring often, until the oats are creamy and the beet has softened and turned the porridge a deep pink.
5. 5Stir in most of the maple syrup and taste; the natural sweetness of the apple and beet should shine with only a light maple finish.
6. 6If the porridge thickens more than you like, loosen with a splash of extra milk until it reaches a spoonable consistency.
7. 7Ladle into two warm bowls. Top each with a spoonful of Greek yogurt, the reserved diced apple, toasted pumpkin seeds, remaining maple drizzle, and a little lemon zest.
8. 8Serve immediately while steaming hot so the cool yogurt melts slightly into the porridge.