Ah, blackberry season. During the peak of the summer holidays, juicy little gems start popping up on brambly bushes, ready to be picked and eaten on the spot, or taken home and baked into various messy puds. The sun may have retired from his duties for another year, but that doesn’t mean I’m not making the very most of summer’s delights, from the sweetest corn to vibrant and bloody blackberries.
You know your blackberries are in their prime when they become ever so sweet, instead of their bitter counterpart seen a few weeks prior. I’ll stew a generous handful slowly on the stove, and pour over steaming bowls of porridge. In this particular recipe, I’ve doubled up on the antioxidant dose and incorporated beetroot, a surprising yet perfect pairing for the blackberry. Either grate in a raw beet or add a spoonful of dried beetroot powder, it’s up to you.
Ingredients: for one
½ cup of rolled oats (If gluten intolerant, opt for gluten-free)
1 cup of plant-based milk
1 small beetroot OR 2 tsp of dried beetroot powder
½ cup of fresh or frozen blackberries.
2 tbsp of Oatly Crème Fraiche (can sub for coconut yoghurt or greek yoghurt)
1 Place your rolled oats into a saucepan on a low heat with your plant-based milk of choice. If using a raw beetroot, grate it into the oats now, and allow to simmer away gently for 10 minutes. If your oats soak up all the milk, add a touch more.
2 In another small saucepan, place the blackberries with a touch of water and allow to cook until soft. You can add a touch of maple syrup instead of water if you so please.
3 If using dried beet powder, add it in once the porridge is creamy and ready to serve. Pour your oats into a bowl, topping with the runny, softened stewed blackberries, a few fresh berries and a dollop of crème fraiche.