Time to take sugary boxed cereals off your morning kitchen playlist; instead, rise and dine on this fetching bowl of good nutrition. The beet purée is deliciously sweet and pairs perfectly with velvety Greek yogurt and crunchy skillet muesli.
Ingredients:
1 lb (450 g) beets, ends trimmed, chopped into chunks (about 5 beets)
1 tsp (5 mL) grapeseed, camelina, or sunflower oil
1 1/4 cups (310 mL) light coconut milk
Juice of 1/2 lime
3 Tbsp (45 mL) honey, divided
2 Tbsp (30 mL) fresh mint (optional)
2 tsp (10 mL) chopped fresh ginger
1 tsp (5 mL) cinnamon, divided
1/8 tsp (0.5 mL) salt
1 Tbsp (15 mL) coconut oil
1 cup (250 mL) organic rolled oats or quinoa flakes
3 cups (750 mL) plain Greek yogurt
1/3 cup (80 mL) unsalted pumpkin seeds
1/3 cup (80 mL) dried cranberries or dried cherries
Cacao nibs, for garnish (optional)
Directions:
- Preheat oven to 400 F (200 C). Place beets on baking sheet and toss with oil. Roast until tender, stirring once, about 35 minutes. Let beets cool.
- Place cooked beets in blender container along with coconut milk, lime juice, 2 Tbsp (30 mL) honey, mint (if using), ginger, 1/2 tsp (2 mL) cinnamon, and salt; blend until smooth. Chill mixture until needed.
- To make muesli, heat coconut oil and 1 Tbsp (15 mL) honey in skillet over medium heat until liquefied. Add rolled oats or quinoa flakes, pumpkin seeds, cranberries, 1/2 tsp (2 mL) cinnamon, and a pinch of salt to skillet. Heat until grains are toasted, about 5 minutes, stirring frequently. Spread mixture on baking sheet or cutting board to cool.
- To serve, place about 1/2 cup (125 mL) yogurt in each serving bowl and stir in some beet purée. Top with muesli mixture and cacao nibs if desired.
Serves: 6
For more recipes like this visit alive.com/recipe
