Full of health benefits, this vibrant pink-colored beet ginger granola loaded with superfoods will bring some fun to your morning routine!
Morning has always been my favorite time of the day, and breakfast my favorite meal. Morning is like a new beginning everyday, and the way you start it has a real impact on the rest of your day. I usually start it as early as possible (not crazy early either), following a certain routine – check my healthy morning routine in video together with God Morgon®, including two exclusive breakfast recipes for you.
And this is not all. This week, my good friend and yoga teacher Mo from Best Of You is in Chicago, and together we are happy to co-host an exclusive morning yoga & healthy breakfast event, on Wednesday 15th 8-10 am! It’s a private event with limited places, so if you live in Chicago you can register now by sending an email to us at email@example.com More info about the event here.
I actually like to come up with new breakfast ideas every so often, trying to find a great balance between healthy, yummy, and pretty! Yes, pretty foods taste better, I am 100% sure of that! So when I first saw a pink-colored granola at a Christmas market a few months ago, my heart melted. I met the two founders – mother and daughter – of this small local food company of Chicago and loved their concept immediately: specialized in small-batch muesli and granola, Victory Dance Food uses organic products such as gluten free oats, superfood seeds and ancient grains. Of course I went home with a few batches of their amazing granola and soon created my own version.
I first made my own granola a few years ago – an easy chocolate granola. It’s really super easy and quick to prepare, plus you have the full control of the ingredients you use, unlike the granola your purchase in store that is usually loaded with unnecessary artificial additives and extra sugars that make you addict to the sweet taste of granola instead of the granola itself. So grab a bowl, a wooden spoon, toss all the ingredients together and let the magic happens. I’m pretty sure you will (almost) never purchase granola ever again!
Over the years, I have tried different versions of granola, bringing oats, nuts and seeds into nutritious breakfast, and I even added other vegetables to my granola, such as pumpkin puree for instance, that turned out just fine. Today, there is another veggie in my granola: beet! I love the vibrant pink-purple color of the pureed beets as well as its subtle sweet earthy taste, that compliments the slight heat from the ginger.
Not only I wanted my pink granola to be pretty but it had to be healthy too, so I made it gluten free, using gluten free oats, and most importantly I didn’t add any refined sugar. Instead, I simply used some unsweetened apple sauce and added some extra diced fresh dates (that are optional here, it depends on how sweet you want your granola). This recipe is also vegan, as only used plant-based ingredients here.
I loaded the granola with various superfoods, such as chia seeds, that are best known for their high nutritional value and antioxidant effects. Among others, chia seeds actually provide great amount of fiber, omega 3 fatty acids, and protein. Besides the chia seeds, the pumpkin seeds are a great source of zinc, the nuts provide healthy mono-unsaturated fatty acids (the one that helps lower cholesterol), and the buckwheat is loaded with magnesium and vitamins such as B1, B2, B3, B5 and potassium that help lower cholesterol levels and blood pressure. Interestingly, buckwheat is not a grain as commonly perceived, but actually a fruit seed related to rhubarb, which is why it is perfect for people who are sensitive to wheat.
The good thing with this granola (and with any granola in general) is that you can add or leave out any ingredient that you do not like or cannot eat. If you’re allergic to nuts just leave them out and get creative in other ways instead. The most often I serve my granola with almond milk or to sprinkle on top of a beautiful berry smoothie bowl. Sometimes I add some candied ginger in order to enhance the ginger taste here. Oh, and if you do not like ginger, just use more ground cinnamon in the recipe instead. Breakfast is now ready, good morning Sunshine!
- 1 medium beetroot (200g)
- 2 cups (160g) gluten-free oats
- ½ cup (85g) raw buckwheat
- ½ cup (60g) sunflower seeds
- ½ cup (60g) pumpkin seeds
- ½ cup (70g) raw unpeeled almonds (with skin)
- ½ cup (40g) coconut chips
- ¼ cup (40g) chia seeds
- ¼ cup (45g) fresh pitted dates, diced
- 1 small ginger, grated
- 2 tbsp virgin coconut oil
- ½ cup (120g) unsweetened apple sauce
- 3 tsp ground cinnamon
- Preheating the oven to 400 F (200 C). Wrap the whole beet in tin foil (with the skin) and place it in the oven for about 1 hour.
- In the meantime, put the almonds into a food processor and crush for 2-3 pulses until they are broken into pieces (not too small).
- Place into a large bowl with all the dry ingredients except the cinnamon. Add the fresh pitted dates diced into very small pieces. Stir until combined.
- After an hour or so, take the beet out of the oven. Peel it and puree it into a strong blender or food-processor until you get a smooth texture. Add some water if needed.
- In a small saucepan, melt the coconut oil. Add the beet puree, the unsweetened apple sauce, the freshly grated ginger, the ground cinnamon and ginger. Stir well until combined.
- Pour the beet mix over the dry ingredients and stir well. The mixture should be covered evenly and it should be slightly sticky.
- Heat the oven to 340 F (170 C). Line a baking tray with parchment paper or silpat.
- Pour your granola mix into the prepared baking tray and bake for about 40 minutes, stirring well every 10 minutes, so the outer edges do not get burned.
- Remove from the oven and let cool for about 20 minutes.
- Store in an air-tight container for 3-4 weeks.