This P-Beetroot porridge provides the perfect combo of performance-enhancing beetroot with carb-rich porridge oats, plus you've got the anti-inflammatory effect of the almonds and spices. Beetroot in porridge works. Trust me.


  • handful almonds
  • 60g jumbo rolled oats
  • 250ml beetroot juice
  • 200ml water
  • ½tsp cinnamon
  • pinch of salt
  • 1 apple cored and finely sliced
  • 1 fresh ginger peeled and grated
  • 2tsp chia seeds
  • 2tsp honey (optional)


  • STEP 1

    Pre-heat the oven to 180°C and lightly roast the almonds for 5mins. Remove from oven and set aside. Roughly chop the almonds once cool enough to handle.

  • STEP 2

    Bring the oats, beetroot juice and water to boil in a small pan.

  • STEP 3

    Reduce the heat to a simmer, stirring the porridge frequently over a low heat for about 5mins until thick, creamy and pink! Add more beetroot juice or water to get the consistency you like, as oats differ in their absorbency. Add the salt and cinnamon halfway through cooking.

  • STEP 4

    Pour the porridge into warmed bowls and top with the apple, ginger, chia seeds and honey (the beetroot is pretty sweet without so you may not need this).


Kate PercySports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (