Creamy beetroot porridge with apple compote, granola and skimmed oat milk

by Therese Elgqvist

A creamy porridge that is equally good for breakfast or light dinner, and with sweet topping as well as hearty. Top with homemade toasted granola and a simple apple compote, or serve with roasted kale, marinated chickpeas and apple for a more substantial version.

30 minutes, 2 servings


Apple compote
  • 1 red apple
  • 1 teaspoon ground cardamom
  • 1/2 tsp ground cinnamon
  • 2 tbsp water
  • 1 pinch of salt
  • 5 dl mixed seeds and nuts
  • 3 dl oatmeal
  • 1 tsp ground cinnamon
  • 1/2 teaspoon real vanilla powder
  • 1 dl hot water
  • 1 tbsp rapeseed oil
  • 1 pinch of salt
  • 1 handful of dried fruit or berries
For garnish


Granola: Heat the oven to 175°C. Mix the ingredients, except the dried fruit or berries, for the granola. Spread out on a baking sheet, toast in the middle of the oven until crispy, for about 30 minutes. Stir occasionally. Leave to cool. Mix in the dried fruit or berries.

Apple compote: cut, core and slice the apples into smaller pieces. Mix with water and spices in a saucepan. Bring to the boil and simmer for 5 minutes, mashing into a compote. Season to taste with a pinch of salt.

Beetroot porridge: peel and cut the beetroot into small pieces, blend or grate finely. Mix with oatmeal, oatmeal syrup and ginger in a saucepan. Bring to the boil and simmer, stirring, for 3 minutes, until you have a creamy porridge. If necessary, add a little more liquid for a looser porridge. Season to taste with salt. Divide between two bowls.

Heat and skim 1 dl of oat liquor. Top the porridge with apple compote and granola and pour over the skimmed oatmeal.

Tips! Try replacing beetroot with 1 large carrot for variety.

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