It’s pink. Girly I know. Yes, this is a rare occasion that I allow something P I N K into my life. Say hello to pink porridge. An orange-beet porridge.

I’ve had an obsession with porridge most of my adult life. Childhood was another story. Back then it was simple basic porridge… porridge with a nondescript color and taste. And those childhood memories of being told by my mother to eat my porridge. But back then it was made with quick-cooking oats and water. Terrible. I am all for plain and boring porridge, but for me that means cooking my oats (or whole grain flakes) with my favorite plant-based milk, and adding fresh or frozen berries to it. That’s the standard. And it’s tasty and good for you. Just like my other obsession — overnight oats. L O V E.
Porridge mit Orangen und Rote Bete Rezept (vegan, vegetarisch, gesund, glutenfrei, low-fat, frühstück)

So why make a orange-beet porridge?

I’ve been on a bit of a juicing and smoothie kick lately. Meaning the fridge has been packed with beets, carrots and all kinds of greens. And since the weekend had arrived, I thought what better than a warming bowl of porridge. Not a smoothie bowl, but rather a porridge that could easily be transformed into a smoothie bowl. Filling on its own, porridge doesn’t need to be loaded up with granola, fruit and flakes of this and that. Just a little pureed smoothie-like orange-beet sauce to transform it into that extra special, extra healthy bowl of morning goodness. Either served on top or stirred in to create something beautiful.

Porridge mit Orangen und Rote Bete Rezept (vegan, vegetarisch, gesund, glutenfrei, low-fat, frühstück)

5 from 1 vote

Orange-Beet Porridge

A healthy and colorful orange-beet porridge recipe to help brighten up those dark and cold winter mornings. Plant-based breakfast.
Course Breakfast
Category Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Autor Elle


For the orange-beet sauce:

  • 1 small beet, peeled and cut into chunks
  • 2 oranges, peeled (seeded if needed, I used sweet, juicy clementines, but any type is fine)
  • 1/4 cup water (60 ml)
  • 1/2 teaspoon freshly squeezed lemon juice
  • pinch of cinnamon

For the porridge:

  • 1 cup fine-cut oats (100 g) (choose certified gluten-free if needed)
  • 1 cup unsweetened almond milk (250 ml)
  • 3/4 cup of boiling water (185 ml)
  • 1 teaspoon of vanilla powder
  • a generous pinch of cinnamon
  • 1 mashed ripe banana (optional)

To garnish:

  • chopped walnuts
  • blueberries, raspberries or other berries of choice


To make the orange-beet sauce:

  1. Add the beet, oranges, water, lemon juice and cinnamon to a high-powered blender and blend on high until smooth. (see note below). Transfer to a gravy holder.

To make the oatmeal:

  1. Place the oats into a saucepan together with the almond milk, boiled water, vanilla powder, and cinnamon. Add the mashed banana (if using). Stir to combine.
  2. Cook, covered, over medium to medium-low for about 8-10 minutes, or until oats have softened. Feel free to give it a stir a few times.

    NOTE: If the oats have soaked up too much of the liquid and you like your porridge quite saucy, feel free to stir in a little extra hot water or almond milk. Or keep the stove heat on low, so less liquid is absorbed.

  3. Remove the porridge from the heat and stir in 4 tablespoons (or to taste) of the orange-beet sauce. Transfer to serving bowls, top with fresh berries and a sprinkling of chopped walnuts. Alternatively, the orange-beet sauce can be poured over the porridge once served into bowls.
  4. The orange-beet sauce can be stored in the fridge, covered, for your next breakfast, or feel free to add it to your next smoothie.


  • I prefer to blend rather than juice the beets and oranges, since there is lots of fiber that gets removed during juicing process. Also it makes for a thicker sauce. Alternatively, feel free to use your juicer, skipping the additional water. Any leftover juice can be enjoyed as is — in a glass!
  • As a big fan of breakfast porridge, I usually keep it quite simple. I really like the combination of fine-cuts oats and unsweetened almond milk which also goes really nicely with the orange-beet sauce.
  • Another favorite is flaked millet or barley (love barley!) cooked with unsweetened soy milk. I usually don’t add a sweetener, but if I am making porridge for two then on request (yes, a Schwabe who loves sweet) I add a mashed ripe banana. Otherwise, I add berries, which I find have plenty of natural sweetness.

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