Coconut Beet Granola

Beets aren’t even my favorite veggie. Not by a long shot. 

But the color? The color is pretty enticing!

I may not like the earthy, root veggies in smoothies or juices, but I sure as heck love them roasted on top of salad or in my favorite beet burgers. And as it turns out, I also love them if they’re masked in sweet, delicious things like coconut, dates and almond butter 😉

This recipe is basically a mash-up of every other homemade granola I’ve ever made. I am SO over all the store bought granola or bars I buy that are loaded with sugar and oils. And even though it’s been hot AF for like a month here, this hearty, decadent mix was well worth the extra heat for a bit!

1 large beet, roasted (I scrubbed one clean, coated it in coconut oil and roasted whole, at 375 degrees for an hour, or until tender)

1 cup chopped dates

2 cups rolled oats

1 cup chopped almonds

1 cup coconut flakes

1/4 cup hemp or flax seeds

1/3 cup pure maple syrup

1/4 cup almond butter

1/4 cup coconut oil

Dash of sea salt

1/3 cup dark chocolate chips (optional)

• Preheat oven to 350 degrees
• Once beets are cooled from roasting, peel and chop into small pieces
• Add dates and beets into a food processor and pulse until a chunky dough forms
• Add this mixture to a bowl with oats, almonds, coconut, hemp seeds and sea salt and stir to combine
• Over medium heat, heat maple syrup, coconut oil and almond butter until melted
• Pour over oat mixture and stir to combine
• Lay on a baking sheet and bake at 350 degrees for 20-25 minutes, turning halfway through
• Add in chocolate chips, once it’s cooled for a few minutes, if you choose to add them