Roasted Beet Savory Oats Recipe

If you’ve never tried savory oats, let this beet-powered beauty be your gateway. These Roasted Beet Savory Oats are earthy, creamy, and craveable—with the unexpected twist of our award-winning Garden Granola® Beetroot Ginger as the crunchy, flavorful topping. Steel-cut oats simmered in vegetable stock form the hearty base, while roasted beet purée gives the dish its gorgeous magenta hue. Finished with creamy Greek yogurt, jammy eggs, avocado, and a sprinkle of everything bagel seasoning, this nourishing bowl is perfect for slow mornings or a feel-good anytime meal. Gluten-free, veggie-forward, and totally satisfying.

Ingredients

Roasted Beet Purée

• 2 small medium beets, scrubbed and quartered

• 1 tbsp olive oil

• 1/4 tsp sea salt

Steel Cut Oats

• 1 c steel cut oats gf

• 3 cups vegetable stock or water

• 1 tsp sea salt

• 1 tsp garlic powder

Toppings

• Greek Yogurt

• Green onions

• Garden Granola® Beetroot Ginger

• parsley

• salt & pepper

• 7 minute egg

• Avocado

• Maldon flaky salt

• Nigella seeds

• Everything bagel seasoning

Instructions:

Roasted Beet Purée

1. Preheat oven to 375 F.

2. Add beets to parchment lined baking sheet.

3. Toss beets with olive oil and sea salt until evenly coated.

4. Roast in oven until fork tender. Note: you can also purchase cooked beets in the produce section in the supermarket for a time saving option.

5. Add beets to blender with 1/4 c water and blend until smooth.

6. Add to a bowl and set aside.

Steel Cut oats

1. Add the steel cut oats ingredients to a medium saucepan over medium heat.

2. Bring to a simmer, reduce heat, cover with a lid, and cook (stirring occasionally) for approximately 25-30 min.

Build the Savory Oat Bowl

1. Mix 2 c of cooked oats with 1/2 c of the beet purée mixing until well combined.

2. Season to taste with garlic powder and s&p.

3. Top with plain Greek yogurt, beetroot granola, and chopped green onions, and a fresh herb. Note: I used parsley.