Apple and beetroot granola
WASTE — The One Thing We Try to Avoid
There they were: a couple of beetroots rolling around at the bottom of the fridge, clearly asking to be used before it was too late. Claire loves granola, and I started thinking — beetroot and apple are a classic combo, so why not try them together in something unexpected?
The result surprised me. The earthy beetroot, grated fresh, paired beautifully with toasted seeds, nuts, and the sweet-tart bite of Granny Smith apples. The whole thing came together in a way that just worked — even the milk turned a soft pink hue ( if you can take that long to finish eating it), which made breakfast that little bit more fun.
It also stores really well for a few weeks, so it’s a great make-ahead pantry staple with a bit of personality. It can also be eaten as a snack straight out of the jar.
Apple & Beetroot Granola
Serves: 8–10
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Oven Temp: 160°C → 150°C
Ingredients
500g rolled oats
150ml coconut oil
200ml honey (or ½ cup for less sweetness)
1 cup apple juice
3 Granny Smith apples, grated
2 large beetroot, grated
100g pumpkin seeds
50g sunflower seeds
100g cranberries
100g raw almonds
80g flaked coconut
1 tbsp ground cinnamon
1 tsp salt
Method
Preheat oven to 160°C.
In a medium pot, combine the apple juice, coconut oil, and honey. Bring to a light simmer.
Add the grated apple and beetroot to the pot and cook for an additional 10 minutes.
In a large bowl, combine oats, seeds, almonds, cinnamon, and salt. (Set aside coconut flakes and cranberries for later.)
Pour the apple-beetroot mixture over the dry ingredients and mix thoroughly.
Spread the mixture evenly across 2–3 baking sheets.
Bake at 160°C for 40 minutes, stirring halfway.
Return mixture to the bowl. Stir in coconut flakes and cranberries for even distribution.
Reduce oven temperature to 150°C. Spread mixture again and bake for a further 60 minutes, or until mostly dry.
Cool completely. Store in an airtight jar and serve with your favourite milk or yoghurt.
