I add veggies to crackers, breads, and even cookies. So why did it take me so long to add veggies to granola?!
This Beet Apple Ginger Granola is really the bomb. The flavor is flexible enough to use as a sweet (yogurts, pancakes) or savory (think salad, soup or a grain bowl) adornment.
I created a time-saving step by simmering the beet, ginger, and apple for just 10 minutes rather than roasting the beet for an hour. Then you blend the mixture, leaving just enough texture (a little bit chunky) so bits of beet are in the granola.
The flavor of the beet really comes through in an umami- type of way. Sweetness comes from the beet and apple. I used only 2 tablespoons of maple syrup and really liked that it was only mildly sweet; double it for a more classic, sweet granola taste.
If you are watching your oil intake, you can use coconut oil or skip it. Adding it creates more clumped granola pieces, but I tested it, and it works fine without it.
This makes a large batch of granola, around 6+ cups. Share with friends or store in the fridge or freezer. Mix a batch and tag @happyeatshealthy on IG.
Happy Eating
~Monique
Beet Ginger Granola
1 medium-sized beet
fresh ginger, about 2 large thumb-sized pieces
1 green apple
1 cinnamon stick (or 1 tsp ground cinnamon)
2-4 tablespoons maple syrup (more for sweeter flavor)
1/2 cup water
2 cups oats
1/2 cup pumpkin seeds
1/4 cup walnuts
1/4 cup hemp seeds
2 tbls chia seeds
1/2 cup coconut flakes
Optional: 3 tbls coconut oil
flaky salt
Peel the beet, apple, and ginger. Dice each and place in a small soup pot. Add the cinnamon stick and water. Cover, set over medium-low heat, and simmer for 10 minutes. If the pan is gets too dry, add a few more tablespoons of water. Remove from the heat and let cool a bit.
Preheat the oven to 300 degrees. Line a sheet pan with parchment paper.
Mix the oats, nuts, and seeds in a large bowl. Remove the cinnamon stick from the cooked beet, apple, and ginger mixture. Scoop the mixture into a blender and add the maple syrup and coconut oil (if using). No need to melt the coconut oil; the residual warmth of the beets will melt it. Blend to a relative consistency. It doesn’t need to be smooth; I like to leave some texture to it. If needed, add a spoonful of water to get it blending.
Pour the beet mixture into the dry ingredients and mix well with a spatula. Pour onto the parchment-lined sheet pan and pat out. Add a few pinches of flaky salt. Bake until the desired crispness is reached.
NOTE: I bake this very low and slow to keep the color bright. So I bake it for about an hour at 300 degrees, then shut the oven off and let the granola stay in there until it cools. If you prefer it more crisp at this stage, turn the oven back on to 250 degrees for 10 minutes and then turn it off and let it cool again. You can bake it faster at a higher temperature if needed, but the edges might turn a bit brown.
Store in an air-tight container. I like to keep it in the refrigerator or freezer.
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