The beetroot season is in full swing and with our summer continuing I still prefer my oats to be cold. This is a lovely rich bircher in both taste and colour. The recipe makes enough for around 3 portions. Do play around with the additions of nuts and extras, but the beetroot, coconut water and maple syrup with the oats are the core essentials of this dish.
Beetroot & Coconut Bircher
- 2ooml coconut water
- 100g raw beetroot (about one medium beetroot)
- 100g oats
- 2 tablespoons maple syrup
- 2 tablespoons shredded coconut
- 50g Hazelnuts – slightly bashed
- 50g sultanas
- 2 tablespoons cacao nibs
Blend the beetroot and coconut water in a blender and put the mixture into a bowl. Add the oats and maple syrup and mix in. Add the other ingredients and leave in the fridge overnight.