As the weather turns autumnal this is the perfect earthy overnight oats breakfast. Beetroot is in season and I am currently harvesting a big bunch each week on the allotment. I’ve tried a few different breakfast dishes with beetroot and I love it. This has become a favourite because it’s so quick and looks such a lovely shade of red!
I find it’s best if you process the beetroot in a food processor – peel and chop and then process until it looks like couscous (a few seconds). You can also finely grate it for this dish if you don’t have a food processor.
Coco beet overnight oats (serves one)
- 50g raw beetroot – either processed in a food processor or finely grated
- 1 tablespoon desiccated coconut
- 40g oats
- 1/2 teaspoon cardamom
- 20g sultanas
- 1 tablespoon hemp seeds
- 50g flaked coconut
- 150ml coconut milk
Layer up the beetroot, coconut, oats, cardamom, sultanas and seeds. Then add the coconut milk and leave overnight in the fridge.
You can play around with your seeds and dried fruit – personally I love the taste of sultanas with this dish, but dried cranberries, raisins or goji berries would work well. The hemp seeds give a nice subtle crunch, or you can use pumpkin or sunflower seeds. Pistachio nuts also go very well with beetroot. Just layer up as you fancy. The key ingredients are the beetroot and coconut – the mix of earthiness and sweetness is perfect.
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.
I love the deep purple beetroot colour of this smoothie, it’s a great hydrating healthy smoothie with a bit of zing. I drank this after a short morning run and felt quite virtuous until at least lunchtime.
I used frozen pear which helps to cool the drink as well – I think beetroot smoothies taste better when very cold. If you use fresh then add a couple of ice cubes to chill it down.
Coco Beet Smoothie (serves one)
- 250ml Coconut water
- Raw fresh beetroot – peeled. Approx. 80g
- Handful of spinach
- 1 pear (frozen slices or fresh)
- Fresh ginger – about 1cm square
Blend it all together.
Further adventures with beetroot and a lazy bank holiday morning produced this wonderfully colourful granola. It has lovely hints of cardamom and ginger and with no added sugar I can pretend it’s super healthy. It’s certainly lovely with coconut yoghurt. As usual I’ve been snacking on this all day. Granola is not just for brekkie.
Beetroot & red berry granola
Makes a medium kilner jar’s worth.
- 200g rolled oats
- 50g Pumpkin seeds
- 50g linseeds
- 2 teaspoons ground cardamom
- 1 large raw beetroot – peeled – around 160g – chopped into chunks
- 1cm cube of fresh ginger
- 50g coconut oil (before melting – so it’s still solid when you weigh it)
- 2 tablespoons walnut oil (or other oil of choice)
- 1 teaspoon ground ginger
- 50g dried cranberries
- 50g goji berries
First make the beetroot coating. Melt the coconut oil gently in a pan – I find it confusing when a recipe states coconut oil as I never know if that means melted or solid – so I’ve started weighing my solid coconut oil to be clear.
Then put the beetroot, fresh ginger, melted coconut oil and walnut oil in a blender. The texture will look like a very thick smoothie – see the photo below – pre mixing in.
In a large bowl mix together the oats, pumpkin seeds, linseeds and cardamom. Add the beetroot mix and mix in well – making sure everything is well coated.
Rub some butter on a baking sheet and spread the mix onto the sheet. Bake for 10minutes at 180c/350f/Gas 4
Take it out and shake it up – then add the cranberries, goji berries and ground ginger. Mix it all up again and put back in the oven for another 10 minutes. Leave it to cool then tuck in.
I’ve just sown some beetroot seeds on the allotment and can’t wait for my abundance of beetroot to play with over the coming months. So in anticipation I bought some to keep me going and have been experimenting with ways to incorporate them into breakfast. I love the combination of beetroot and coconut and the floral flavours of cardamom really bring the dish to life – it’s a perfect healthy protein rich brekkie bowl.
You could just use quinoa, but I like the slightly different texture that the quinoa flakes bring to the dish. You may wish to adjust the milk – I do like my bowls a little more on the wet side.
Beetroot, pear & cardamom quinoa bowl (serves one)
- 30g uncooked quinoa – rinsed
- 20g quinoa flakes
- 200-300ml coconut milk
- 1 pear – grated
- 20g raw fresh beetroot – finely grated
- 1 teaspoon crushed cardamom (that’s about 6-8 pods)
- 1 teaspoon coconut palm sugar – or other brown sugar
- Coconut flakes
- Pumpkin seeds
Put the uncooked quinoa, the grated beetroot and 200ml of coconut milk in a pan. Bring to the boil and then simmer for 10 minutes.
Add the grated pear, cardamom, sugar and quinoa flakes and a further 50ml of coconut milk and continue to simmer for 10 minutes. Keep an eye on the pan and add more coconut milk if it’s getting too dry.
Take off the heat and stir through the coconut flakes (I used about a tablespoon) and some pumpkin seeds (I used around a teaspoon).
If you can wait – it’s nice to let mixture sit in the pan for a few minutes to infuse and soak up a little more moisture before you eat it.
Put it in a bowl and sprinkle a few bits of coconut and some extra sugar if you fancy.