When it comes to granola this one is difficult to ‘beet’! Dense in valuable nutrients and fibre the beetroot makes this a highly nutritious snack. Add in a little extra chocolatey magic with the antioxidant-rich cacao nibs.

Beetroot Chocolate Granola [Vegan]


Cooking Time




  • 2 cups rolled oats
  • 1/2 cup sesame seeds
  • 1/2 cup pumpkin seeds
  • 1 cup beetroot, peeled and roughly chopped
  • equates to large beetroot
  • 3 - 5 dates, soaked in hot water for 10 minutes
  • 2 tablespoons coconut oil
  • 1/2 cup date syrup/maple syrup
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1/4 cup water, filtered
  • 1/3 cup raw cacao nibs


  1. Preheat oven to 215°F.
  2. Line a baking tray with parchment paper.
  3. In a large bowl, combine oats and seeds.
  4. Blend beetroot, dates, date syrup, cinnamon, and salt in a high-speed food processor. Slowly add up to 1/4 cup water until you have a thick and creamy paste.
  5. Pour beet mixture over oats and thoroughly combine.
  6. Spread out on baking tray and bake for 10 minutes before turning granola to bake it evenly on all sides. Repeat for another two - three rounds or until golden brown. Careful not to burn.
  7. Add cacao nibs at the end.
  8. Keep in an airtight container for up to one week.


Layer granola with coconut yogurt and fresh fruit of choice for a beautiful little berry something.


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