Beetroot Granola with Sesame seeds {Gluten free, Refined sugar free}

Beetroot Granola with Sesame seeds {Gluten free, Refined sugar free}
January 7, 2018 megsri8
beetroot granola

Hello!! Happy New Year to you!! Looking forward to a superb 2018, wondering what new adventures I will have and stories that will be created! Planning to continue my healthy food lifestyle this year and hopefully finish my nutrition consultant course by the end of the year! Getting physically stronger is very high up on my agenda this year…yes, lets hope for some muscles by the end of the year! Hoping to continue mu immersion into health, food and nutrition-cooking, eating and learning! On that positive note, I want to bring you this delicious beetroot granola with sesame seeds recipe!

beetroot sesame granola

Healthy Beetroot Granola!

I had first shared this recipe for beetroot granola in Nov, 2015! 2 years later, not only did I want to revamp the recipe-making it more simple and upping the nutrition level, I also wanted to take some better shots. My food styling, camera and editing techniques have evolved to such a level after 2 years of practice and learning-I am so proud! Take a look at the older photographs of the same recipe for the beetroot granola.

 

healthy granolahealthy beetroot granola recipe meghnas kitchen

 

This new and improved recipe for beetroot granola is made with mainly dates as its sweetener and dash of maple syrup for those who like their granola a little sweeter. The main ingredient after the beetroot is sesame seeds! I use a huge amount of black and white sesame seeds which I roughy crush as well a good dose of tahini (sesame seed paste). Hence this granola is packed with minerals, vitamins, protein and healthy fats from the seeds and phytonutrients from the beetroot. Can you imagine what a power packed healthy breakfast cereal this beetroot granola is!

This recipe is hugely influenced by Julie Morris’s Banana hemp seed granola from her book Superfood Kitchen. Do have a read of her books if you have not already. It is full of interesting ways of adding superfoods into your everyday meals.

 beetroot sesame granola

Now the rest of the blog post is text from my 2015 post about whether granola is healthy and how to make sugar free granola at home. Have a read if you haven’t read this post before or head over straight to the recipe and get started!

How healthy is Granola?

beetroot sesame granola

Nov 2015: 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?

beetroot sesame granola

I 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.

 beetroot sesame granola

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.

beetroot granola

Do let me know if you end up trying this recipe for beetroot granola with sesame seeds at home! I would love to know if it has become a part of your daily breakfast routine- like mine! Share your creations on Instagram with the #meghnas and tase me using @meghnas_ so that I can be a part of your health food journey!

Print Recipe
Healthy Beetroot Granola Recipe
beetroot granola
Course Breakfast
Prep Time 15 minutes
Cook Time 50 minutes
Servings
Ingredients
Course Breakfast
Prep Time 15 minutes
Cook Time 50 minutes
Servings
Ingredients
beetroot granola
Instructions
  1. In a blender, combine the cooked beetroot, water, dates (deseeded), tahini, vanilla extract, salt and maple syrup (if adding). Blend into a thick puree.
  2. Pre heat the oven to 170C, line a baking sheet or tray with parchment paper and set aside.
  3. Combine the the gluten free oats, pumpkin seeds, almonds in a large bowl. Place the sesame seeds into a spice grinder and pulse for just a few seconds. We want it to be partially and roughly crushed and NOT into a fine powder. Add the roughly crushed sesame seeds with oats and almonds and toss to combine.
  4. Add the wet beetroot mixture into the dry oats mix and toss to combine until well coated. All the oats must be coated with the pink beetroot mixture.
  5. Pour into a the lined baking tray and spread and flatten into an even layer. Place in the oven and bake for 20 minutes. Then remove from the oven, break it down into smaller pieces and bake for another 15 minutes. Remove again, stir thoroughly before baking it again for another last 10-15 minutes. Keep an eye on it in the last 15 minutes as you do not want it to burn.
  6. Remove from the oven. At this stage the granola should be quite dry in texture, leave it outside to cool thoroughly at which point it should become crunchier and more dry. If it seems sticky or wet you will need to bake it for another 15 minutes at a low heat in the oven. Once cool store in an air tight box and it can easily last over a month kept outside.
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1 Comment

  1. Vidya 1 week ago

    I will try this .

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