Beetroot & Choc Granola

Recipes / Snacks & Accessories

Ingredients

200 g (2 cups) rolled oats

65 g (½ cup) white chia seeds

60 g (½ cup) pumpkin seeds

170 g (1 cup) beetroot, peeled and roughly chopped

equates to large beetroot

5 Medjool dates

120 ml (½ cup) date syrup/maple syrup
3 tbsp coconut oil/grass-fed butter

1/2 tsp vanilla essence

pinch of salt

up to 60 ml (¼ cup) water, filtered
40 g (1/3 cup) raw cacao nibs

 

Method

Preheat oven to 180 C.

 

Line a baking tray with parchment paper.

In a large bowl, combine oats and seeds.

 

Blend beetroot, dates, date syrup/maple syrup, coconut oil/grass fed butter, vanilla essence, and salt in a high-speed food processor. Slowly add up to
60 millilitres (¼ cup) water until you have a thick and creamy paste.

 

Pour beet mixture over oats and thoroughly combine.

Spread out on baking tray (or make little clusters) and bake for 10 minutes before turning granola to bake it evenly on all sides. Repeat for another two - three rounds or until golden brown.

 

CAREFUL NOT TO BURN. Cover with parchment paper and turn temperature down if mixture granola changes colour to brown.

 

Add cacao nibs at the end once slightly cooled.

 

Keep in an airtight container for up to one week.

 

Notes

Layer granola with coconut yogurt/dairy and fresh fruit of choice for a beautiful little berry something.