Hands up, who loves having dessert for breakfast? I have to say I’m fan of eating sweet treats for breakfast, especially when they’re made with nourishing, natural wholefoods that will provide me with plenty of energy to get my day off to a good start.
Yesterday I was clearing out my fridge to make space for the new week ahead and came across a gigantic beetroot I picked from my parents’ garden. I decided to put it to good use by turning it into puree so that I could make a batch of my red velvet brownies. With the beetroot being triple the size of your regular beet I had leftover puree, no wanting to let it go to taste this could only mean one thing, red velvet oatmeal for breakfast.
While the brownies are a little bit more indulgent (they’re made with cocoa butter and dark chocolate), these overnight oats only contain oats, oat milk, beetroot puree, cacao, date syrup and vanilla – all ingredients I consider perfectly acceptable for breakfast, which provide plenty of flavour as well as fibre and slow releasing energy.
As you can see from the photographs I added a couple of pieces of brownie to my bowl, I couldn’t resist, especially with them being freshly baked but by no means do you need them. This oatmeal tastes like dessert in itself so brownie is of course optional here. I also added raspberries for a little bit of tanginess but feel free to add toppings of your choice.
These overnight oats are:
Refined sugar free
Full of fibre
- 1 cup of oatmeal
- ½ cup of beetroot puree
- ½ cup of oat milk (or plant milk of choice)
- 4 tbsp. of date syrup
- 2 tbsp. cacao powder
- 1 tsp. vanilla bean paste
- Place all of the above ingredients into a bowl/jug and stir until well combined
- Put in the fridge and leave overnight
- In the morning remove from the fridge and serve in a bowl with toppings of your choice
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.