Beetroot & Ginger Granola Recipe with Quinoa Flakes [Vegan]

The fact that I received a bag of beetroot powder in my Christmas stocking this year says something about me as a person, and I’m not sure that it’s something flattering. In any case, being the owner of a bag of beetroot powder is very exciting for me – thank you Helen and Aidan! I look forward to adding it to smoothies in the summer, but for now I’ve been using it predominantly to make this delicious granola recipe, the perfect topping for my morning quark and rhubarb compote bowl.

Granola is one of those things, like nut butter (sneaky link to my recipe), that people tend to unnecessarily pay through their teeth for despite being super easy and relatively cheap (depending on how arsey your ingredients are – more on this below) to make. Making this is simply a matter of mixing together the ingredients and popping them in the oven for 35 minutes, with impressive instagram-boast-worthy results.

I realise this recipe is a heavy on the arsey ‘wellness’ ingredients like chia seeds and quinoa flakes. I’m sorry. At the end I do list some less goopy (in the Gwyneth Paltrow sense) substitutes.

Ingredients

150g Rolled Oats
50g Quinoa Flakes
50g Chia Seeds
100g Mixed Nuts
20g Chia Seeds
1/2 tbsp Ginger Powder
1 tsp Ground Cinnamon
3 tbsp Beetroot Powder
3 1/2 tbsp Coconut Oil
3 1/2 tbsp Maple Syrup
30g Candied Ginger

Method

1- Preheat oven to 170ºc fan.

2- Remove any white clothing as it is liable to be stained by beetroot powder.

3- In a large bowl, mix together all dry ingredients except for the candied ginger – in no particular order, oats, quinoa flakes, nuts, chia seeds, ginger powder, cinnamon, and beetroot powder.

4- Melt coconut oil in a small pan / dish over low heat on the stove or in the microwave. Add maple syrup while coconut oil is still warm and mix until emulsified. Pour over dry ingredients and stir immediately such that it is well absorbed.

5- Spread mixed ingredients over two baking trays / casserole dishes in a fairly thin layer so that all of it has the opportunity to crisp up. Place in the oven and set a timer for 35 minutes. Check up on it fairly regularly and occasionally stir.

6- Meanwhile, finely chop your candied ginger, ready to be thrown on top of the granola once it’s removed from the oven.

7- Remove from oven and throw candied ginger on top, then allow to cool somewhat before stirring together.

8- Store in a sealed jar.

Serving Suggestions / Swaps / Tips

As aforementioned, feel free to omit and swap out arsey ingredients. For instance, replace quinoa flakes with an equal quantity of good old fashioned rolled oats, chia seeds for sesame / linseeds, beetroot powder for cocoa powder, etc. You can use whatever nuts you prefer / have lying around the house – I used the same wonderful cheap Lidl mix I’ve been buying since 2014, which contains walnuts, hazelnuts, cashews, and almonds.

Go crazy on the variations! I’ve very successfully made cacao granola in the past, using basically the same ingredients but cocoa powder in the place of beetroot powder, no ginger, and added cacao nibs and dried cranberries. The world is your oyster, just try to keep a decent ratio of dry ingredients to wet ones (which is also a function of your own preferences).

Eat this exactly how you’d eat any granola – straight out of the jar, atop your yoghurt, etc.

Leftover rating: 3/3, keeps for basically as long as the ingredients contained within don’t go stale, but in this household it never reaches that point…

Wishing you many happy breakfasts.

-Alice

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