Beetroot Granola Recipe

Beetroot Granola Recipe
November 25, 2015 megsri8
healthy beetroot granola recipe meghnas kitchen

How healthy is Granola?beetroot healthy granola meghnas

I have been meaning to share my healthy granola recipe since a very long time. I started working on a sugar free granola recipe after moving to London. When I first went down the super market aisles in Cereal section in London I was bewildered by the various brands and options for Muesli, Granola and Wheat flakes. I ended up trying every variety possible and falling in love with the variety of granola available! I soon realized however that this supermarket breakfast cereal was quite unhealthy! Packed with sugars and unhealthy fats, it was truly not a healthy choice to start your day with! Remember for every 100 gms of cereal, any sugar level above 21 gms is unhealthy, even if it says it contains honey! Most store brought granola has at least 27 gms of sugar per 100 gms, this definitely needs to be avoided!

How to make Sugar free Granola?

healthy granolaI hence went online and searched for a sugar free granola recipe made with good fats. I had so much fun experimenting and trying something new. Most baked healthy granola recipe with coconut oil however had a large amount of honey, agave or coconut oil. As much as I prefer raw honey and coconut oil as alternatives, I did not want it to dominate my breakfast cereal. I prefer my granola to be sweetened with natural fruit and vegetable sweeteners. I also prefer it to be packed with seeds and nuts, because not only do they add texture and flavour, they also are a great source of omega 3 fatty acids, vitamins and minerals.

While experimenting with various baked granola recipes, I also tried my hand at raw granola made with sprouting buckwheat and using a dehydrator. This version is truly the healthiest version possible. Made with no added fats and using pureed applesa and dates as sweeteners, I truly loved the concept. However it was time consuming. One batch of granola from soaking and sprouting raw buckwheat to the final dehydrated stage took 3 days! Hence I moved over to baking granola, but I took a few vital ideas from making the raw granola and incorporated it in my baked granola. If you would like to experiment with raw buckwheat granola you can follow this recipe by Sophie from Wholehearted Eats. She has lovely photos up on her blog and a wonderful recipe as well.

Gluten free, sugar free, beetroot granola…healthy beetroot granola recipe meghnas kitchen

Coming back to my beetroot granola recipe, using the concepts of raw buckwheat granola, I incorporated apple in the form of apple sauce as well as date paste. I also mixed gluten free jumbo oats with whole buckwheat groats as well as millet flakes to bring in greater texture, flavour and healthier alternative gluten free cereals. Then one day while experimenting with a beetroot and chocolate vegan cake recipe, I thought about upping the nutrition quotient of my healthy granola by adding beetroot. While browsing the internet to see if anyone had come up this idea as well I came across a lovely brand of cereal called Primrose’s Kitchen which makes raw muesli and granola using vegetables like beetroot and carrot. Not only did this inspire me to try adding beetroot into my granola recipe, it also excited me to find healthy alternatives to try out. I will let you know what I think about their healthy cereals soon, in the meantime you can try it out for yourself by clicking here.

healthy beetroot granolaI was thoroughly excited by the end result of my baked beetroot granola. Gorgeous, ruby red in colour, mildly sweet and filled with crunchy nuts, seeds, cacao and berries. Each spoon packed a punch in taste, flavour and texture, sending me to breakfast cereal heaven!! Do give this recipe a try! I usually eat 3/4 cup of this granola with a cup or so of warm semi-skimmed milk. You should see the lovely pink tinge the milk takes on when mixed with the granola…HEAVENLY!

Print Recipe
Healthy Beetroot Granola Recipe
healthy beetroot granola recipe meghnas kitchen
Course Breakfast
Prep Time 75 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Breakfast
Prep Time 75 minutes
Cook Time 60 minutes
Servings
Ingredients
healthy beetroot granola recipe meghnas kitchen
Instructions
  1. Wash and scrub clean the beetroot. Wrap in foil and bake in a hot oven at 180C for 45 minutes. Let it cool, scrape of the skin if you require and puree in a blender.
  2. Warm the coconut oil. Combine it with the raw honey, peanut butter, applesauce and beetroot puree. It will become deep red in colour. Add the cinnamon powder and combine.
  3. Combine the dry cereals together. This is the gluten freee oats, buckwheat groats and millet flakes. Add the wet beetroot mixture to this and combine well till all the oats is coated with the beetroot mixture
  4. Pre heat an oven to 170C. Line a baking tray or sheet with parchment paper. Spread the oats mixture evenly on the tray and place in oven for 15 minutes.
  5. While the oats mixture starts baking, roughly chop the almonds and brazil nuts and combine with the seeds and cacao nibs. Chop the apricots and combine with the cranberries and keep aside.
  6. After the oats bakes for 15 minutes, remove it from the oven and add the nuts and seeds. Stir to combine and put it back in the oven for another 15 minutes.
  7. Remove it again after 15 minutes and stir and break it up again. Return to the oven for another 15 minutes. Keep an eye on it to prevent any nuts from burning. Constant stirring ensures that the granola gets evenly crisp
  8. At this point (after 45 minutes in the oven) it should be almost done. Add the berries and apricots at this point and leave to bake for another 15 minutes. At this point take care to check nothing is burning. Stir in between if required.
  9. Remove from oven and leave to cool completely. Once cooled it should be completely dry, crunchy with nothing damp or wet. Store in a clean, air tight container. It easily lasts for a month and lasts longer if refrigerated.
Recipe Notes

* For the date paste, soak the dates in hot water for half an hour and blend without any of the water.

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