Beet Still My Heart Valentine Oatmeal

It’s no surprise by now that we love a good veggie-loaded oatmeal recipe (see exhibits Chocolate Power Porridge, Deluxe Pumpkin Oatmeal, Spiced Parsnip & Pear Oats, and Zucchini Bread Oats for proof). We can’t deny that this particular bowl of porridge might be the prettiest yet with its fuchsia hue and is perfectly suited to serving your family for a loving Valentine’s breakfast.

Beets not only lend their gorgeous color to this dish, they are chock full of nutrition, such as folate, vitamin C, fiber, and phytonutrients called betalains (source). Beets have an earthy flavor that may be off-putting to some, but we dig ‘em! We’ve combined beets with apples, banana, raspberries and spices for a mellow, delicious, and nutritious combo. As the recipe states below, use more or less beets depending on how your fam feels about this root veg. More will yield a slightly stronger flavored oatmeal, while less will soften the color a little. In our opinion, both options are yum!

INGREDIENTS:

1/3 to 1/2 cup beet (about 1 medium), peeled and diced
2 apples, cored and chopped into larger chunks
1 1/2 cups almond milk
3/4 cup rolled oats
1/2 cup raspberries
1 banana, mashed
3-4 tablespoons coconut sugar, to taste
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract

TOPPINGS IDEAS: banana slices, berries, chocolate chips, crushed freeze-dried raspberries, pumpkin seeds, etc.

INSTRUCTIONS:

In a small saucepan fitted with a steamer basket, combine beets and apple. Add water to the bottom, cover the pot, bring to a boil, and reduce heat to simmer for about twenty minutes. Check to ensure beets are completely soft and mashable. If they’re still somewhat firm, cook a bit longer. Drain water and mash beet/apple mixture with a fork or potato masher until no lumps of beet remain.
Meanwhile, combine almond milk, oats, raspberries, mashed banana, coconut sugar, cinnamon, and nutmeg to a medium saucepan. Once beet/apple mixture is ready, add it to the saucepan and turn heat to medium. Cook for 10-15 minutes, stirring occasionally, until oats are softened and warmed and everything is creamy and incorporated.
Add a bit of water to thin to your desired consistency if you like. Remove from heat and stir in vanilla extract. Taste and add a little more coconut sugar if you want it sweeter.
Portion into bowls and add toppings. If you’ve got kiddos, try filling a 6-hole muffin tin with toppings and offering a DIY toppings bar. They’ll love the autonomy this provides!