An unusual yet delicious recipe for chocolate and beetroot granola. Chocolate and beetroot is always a winning combination - why not try it for breakfast?
300goatsI like to use jumbo rolled oats
100mlhoney or maple syrup
5tbspcacao nibs or plain chocolate chips
Pre-heat the oven to 120°C(fan)/140°C/gas mark 1. Lightly grease a baking sheet, or cover with greaseproof paper.
Mix together the oats, almonds and sunflower seeds in a large bowl. Stir in the grated beetroot. Add the honey or maple syrup, sunflower oil and vanilla extract and mix well until everything is covered.
Spread in a thin layer over the baking sheet. Place in the oven for 20 minutes, stir and then put back in the oven for a further 20 minutes.
Allow to cool on the tray. Once cool stir in the sultanas and cacao nibs or 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.