We have all wished to have a warm soupy breakfast during the rainy cold mornings in winter. Here is one recipe that is really handy and combines different colours, flavours and textures into one. As well as being a nutrition bomb, it is also both filling and satiating.
½ cup steel-cut oat/ rolled oats
3 cups of water
10 almonds/ macadamia/cashew
bright pink: ½ beetroot
orange: 2 carrots
yellow: 2 cups pumpkin or butternut squash
green: spinach or silverbeet
Toppings: fresh fruits, nuts, dried fruits, candied fruits, peanut butter, almond butter, chocolate chips, etc.
Puree all the ingredients along with the colouring agent (beetroot, carrots, spinach, pumpkin).
Boil in a pan or pot.
Before serving, check the sweetness and add sugar if needed. Bear in mind that the topping will also sweeten up the dish.
Tip: for tanginess in the base of the oatmeal, add fruit puree once the mixture is boiled. Use fruits with matching colours – berries, apple, persimmons, kiwi, papaya, etc.