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beetroot granola in jar and bowl

Chocolate and beetroot granola

Mandy Mazliah
An unusual yet delicious recipe for chocolate and beetroot granola. Chocolate and beetroot is always a winning combination - why not try it for breakfast?
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast
Cuisine British
Servings 20
Calories 206 kcal


  • 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.


Calories: 206kcalCarbohydrates: 22gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 12mgPotassium: 211mgFiber: 3gSugar: 8gVitamin A: 4IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Keyword beetroot granola
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