This ginger beetroot granola is super-easy to make. It has a subtle sweet earthy taste from the beetroot, that compliments the slight heat from the ginger.
Have you tried making your own granola? It’s so easy!
I love that you can use all the nuts, seeds and dried fruit that you have leftover in jars and bring them together into a nutritious breakfast.
I first made my own granola a few years ago, but this is the first time I’ve added a vegetable to my granola!
I love the vibrant purple colour that the pureed beets give it, and the ginger brings a lovely mild heat. Plus, this granola turns the milk pink! My kids love that part.
Check out this jar of purple!
I used mixed nuts, seeds and dried fruit (including raisins, dates and goji berries), mixed all the ingredients together and simply baked it for 15 minutes.
Granola is soooo easy to make!
Tips and Tricks
Feel free to experiment with the flavours and make this recipe your own.
- If you don’t like ginger, try ground cinnamon.
- If you have loads of cashews to use up, just make it with them. This is a great cupboard-cleaning breakfast.
- Try it with different nut milks for different flavors. I love it with coconut or cashew milk.
Mornings have been quite slow around my house, but we’re gearing up for the kids to go back to school.
My son will be returning, and my daughter is sooo excited for her first day at ‘big school’. They love this granola, so it is a great way to set them up for the school days.
Because it’s pink they think it’s a treat and have no idea that it’s so good for them. Ha!
Vegan Breakfast Recipes
Looking for more vegan breakfast recipes? Try these!
Get the Ginger Beetroot Granola recipe
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
- 1 medium beetroot 200g (can be roasted, boiled or steamed)
- 2 cups 2 cups(160g) raw rolled oats
- 1 cup 1 cup (120g) mixed seeds (hemp, sunflower, pumpkin, sesame etc…)
- 1 cup 1 cup (140g) raw mixed nuts (walnuts, pecans, almonds, pistachios etc..)
- 1/2 cup ½ cup(75g) 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
- Preheat oven to 350F/175C. Line a baking tray with baking paper.
- Puree the cooked beetroot with a hand held stick blender or in a mini food processor until smooth.
- In a large bowl, mix all ingredients until completely combined. You may need to use your hands to get it all evenly coated.
- 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.