Recipe: Beetroot and Ginger Granola
  • 1 medium beetroot (200g) (can be roasted, boiled or steamed)
  • 160g (2 cups) raw rolled oats
  • 120g (1 cup) mixed seeds (hemp, sunflower, pumpkin, sesame etc…)
  • 140g (1 cup) raw mixed nuts (walnuts, pecans, almonds, pistachios etc..)
  • 75g (½ cup) dried fruit (goji berries, raisins, chopped dates etc…)
  • 3 tablespoons maple syrup
  • 2 tablespoons virgin coconut oil, melted and cooled
  • 2 teaspoons ground ginger
  • 1 teaspoon almond extract
  • ½ teaspoon sea salt
  1. Preheat oven to 175C/350F. Line a baking tray with baking paper.
  2. Puree the cooked beetroot with a hand held stick blender or in a mini food processor until smooth.
  3. In a large bowl, mix all ingredients until completely combined. You may need to use your hands to get it all evenly coated.
  4. Spread the mixture onto the baking tray in a thin layer and bake for 10 minutes, then shake and re-spread into a thin layer, and bake for another 10 minutes or until it begins to turn golden. Allow to cool and store in a jar.
Recipe by Veggie Desserts at