I had been having my Spiced Oat Bran Porridge with Grated Carrot and Zucchini for weeks for breakfast when I felt I needed some change. So, I started to think about the colour the porridge could be and somehow red popped into my mind immediately. Now, there are not many options to achieve red porridge, so I bought some organic beetroots and started experimenting with the quantities and spices.
During the first attempts I used too many spices and too much carob. I mean, the porridge was totally edible, but I knew I had to play with it some more to get the taste right. After a few more tries, the winners were cinnamon, cloves, ginger and black pepper. My chocolaty beet porridge is not as spicy as the carrot-zucchini oat bran porridge, but only with a hint of ginger making it suitable also for those who prefer milder flavours.
Believe it or not, but ever since I started my Candida diet, I’m very happy with my veggie porridges and even don’t miss fruits that much. Even though I already could have some berries, I’ve only had them very seldom, because I don’t even know where I’d add them any more 🙂
I feel that my menu is very rich now that I have introduced starchy veggies back into my diet – all thanks to this thorough book about how to get rid of yeast infection that I found online. I know that I still owe you a revised post on vegan candida diet meal planning. I’m on it, I promise!
Back to the beet porridge – it’s vegan, plant-based, Candida diet friendly, oil-free, refined sugar free, dairy-free and gluten-free (for those who can tolerate avenin in oat bran).
I’m also super glad to see this porridge living its own life – Sophie from Philosophie Made liked it so much that she created her own version!
Chocolaty Beet Oat Bran Porridge
- 300g (10.6oz) water
- 50g (1.8oz) plant-based milk (see tips)
- 40g (1.4oz) oat bran
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- ⅛ tsp. ground cloves
- 1 tbsp. carob powder
- Dash of black pepper
- Himalayan salt to taste (I put ¼ tsp.)
- Stevia drops to taste (see tips)
- About 50g (1.8oz, ½ cup) finely grated raw carrot (I used purple carrots)
- About 50g (1.8oz, ⅓ cup) finely grated raw beet
- 100g (3.5oz, 1 cup) finely grated raw summer squash
- Bring water to boil and whisk in oat bran. Simmer for 3 minutes whisking every now and then.
- Add plant-based milk and simmer for another 2 minutes. Cover with lid and set aside.
- Finely grate carrot, beet and summer squash.
- Add all the spices, salt, sweetener and pepper to the porridge. Mix well and taste. Remember that veggies will smooth some of the taste out.
- Mix in grated veggies. Keep mixing until all the ingredients are well incorporated.
- I use either non-GMO soy, almond, hazelnut or quinoa-rice milk, but you are free to use any plant-based milk you like. I just recommend buying only milks without any artificial additives (sugar, syrups, preservatives). I’d sometimes make an exception for agave syrup if I weren’t on Candida diet.
- You can play with carrot-beet ratio – put half and half for example. If you put more beet, the porridge will have more intense colour.
- I use 12-15 stevia drops to sweeten my porridge, but you can choose a sweetener of your choice – if you are on Candida diet, then another option would be xylitol, if not, go for some date paste or other dried fruits or even a dash of honey or agave syrup. You can also prepare your porridge with naturally sweet plant-based milk (oat or rice) omitting the water and you wouldn’t even need any sweetener.