An unusual yet delicious recipe for chocolate and beetroot granola. Chocolate and beetroot is always a winning combination - why not try it for breakfast? This tasty granola recipe is suitable for vegans.
I'm a self-confessed granola addict.
So much so that a few years ago, despite being heavily pregnant at the time, I did a food business course to see if I could set up a small business selling the stuff.
In the end I decided not to proceed with that idea. But I still can't get enough of granola.
My family are the same. I make massive batches every week to feed my growing family.
Adding beetroot to granola
I don't usually add veg to my granola, preferring to pack in the dried fruit, nuts and seeds instead. However, occasionally I like to make my granola Sneaky Veg style.
Beetroot and chocolate is such a wonderful combination. If you haven't tried chocolate beetroot cake I urge you to do so as soon as possible. I decided one day to see whether the combination worked just as well in granola.
And it does.
Plus the chocolate chips lure in any kids who are reluctant to try beetroot.
A softer textured granola
This beetroot chocolate granola has a different texture to the granola I usually make.
It's slightly moister and chewer and less crunchy. Which is inevitable when you add something with a liquid content - ie the grated beetroot.
It looks really pretty with the purple flecks amongst the oats and nuts.
What ingredients do you need
Full ingredients list, quantities and instructions available in the recipe card at the end of the post.
Here's what you'll need to make this beetroot granola:
- jumbo rolled oats
- chopped almonds
- sunflower or pumpkin seeds
- grated beetroot
- maple syrup
- sunflower oil
- vanilla extract
- vegan chocolate chips or chunks of chocolate
How to store granola
Once cooked leave your granola on the tray until it's completely cool.
Transfer to an airtight container - a tupperware or Kilner jar for example.
Store for up to a week. This granola keeps for less time than regular granola due to the moisture content from the beetroot.
What to serve with beetroot granola
I love this granola served with a few dollops of vegan yoghurt and some fresh berries.
It's also lovely as a snack on its own, with porridge or even sprinkle over pancakes.
How to make chocolate beetroot granola
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Chocolate and beetroot granola
- 300 g oats I like to use jumbo rolled oats
- 100 g almonds chopped
- 100 g sunflower seeds or pumpkin seeds
- 250 g beetroot peeled and grated
- 100 ml maple syrup
- 100 ml sunflower oil
- 1 teaspoon vanilla extract
- 50 g vegan chocolate chips or chopped chocolate
- 100 g sultanas optional
- Pre-heat the oven to 120°C(fan)/140°C/gas mark 1. Cover two baking trays with baking paper and set aside.
- Mix together 300g oats, 100g chopped almonds and 100g sunflower or pumpkin seeds seeds in a large bowl. Stir in 250g grated beetroot. Add 100ml maple syrup, 100ml sunflower oil and 1 teaspoon vanilla extract and mix well until everything is covered.
- Spread in a thin layer over the baking trays. Place in the oven for 20 minutes, stir and then put back in the oven for a further 20 minutes. Repeat for a third 20 minutes.
- Remove from the oven and allow to cool on the tray. Once cool stir in 100 g sultanas and 50g chocolate chips.
- Store in an airtight container in the fridge for around a week.
- Serve with fresh fruit, compote or yoghurt. Or just eat out of the box while no-one's looking.