Vickys Red Velvet Porridge Oats

• 160 grams gluten-free instant oats
• 4 tsp cocoa powder
• 4 tsp dried beetroot powder (or red food dye as required)
• 720 ml coconut milk / whole milk

1. Add all ingredients to a saucepan
2. Let simmer for 2 minutes or until well thickened
3. Sweeten to taste and serve with a swirl of coconut milk or cream on top
4. For one serving I add 2 tsp of beetroot powder but if you follow that rule per serving you'll have very pink porridge!
5. Too much does impart on taste too but it's by no means unpleasant.
6. It's quite sweet actually so you may not need as much sugar as you'd think.
7. Of course you can skip the beetroot powder and use food dye instead or just leave it out altogether
8. Here are my Red Velvet cake and cupcakes recipes which use beetroot for the colouring rather than food dye.
9. I also use beetroot to colour my tomato-free tomato sauce!

oats, cocoa, beetroot powder, coconut milk

Taken from cookpad.com/us/recipes/343300-vickys-red-velvet-porridge-oats (may not work)