Recipe and Photo Credits:
Lindsay Pleskot, Registered Dietitian and Food Blogger
lindsaypleskot.com @lindsaypleskot
1 small beet approx 5 cm x 5 cm (2” x 2”), cooked, peeled, sliced | |
1 x 160 mL can full fat coconut milk | |
⅔ cup (150 mL) water | |
½ tsp (2.5mL) cinnamon | |
1 tsp (5 mL) vanilla extract | |
⅔ cup (150 mL) Rogers Foods Porridge Oats & Ancient Grains | |
2 tbsp (30 mL) chia seeds | |
1 kiwi, peeled and sliced | |
½ cup (125mL) raspberries, fresh or frozen | |
2 tbsp (30mL) coconut chips | |
2 tbsp (30mL) pumpkin seeds, roasted or raw (unsalted) |
1. | In a blender, add cooked beet, coconut milk, water, cinnamon, and vanilla extract. Blend on high until smooth. |
2. | Divide Rogers Foods Porridge Oats & Ancient Grains and chia seeds into two bowls/jars. Add the beet coconut mixture evenly between the two bowls/jars, stir to combine all ingredients well, and cover each. |
3. | Refrigerate covered beet nourish bowls/jars for 5 hours or overnight. The overnight oats can be stored in the refrigerator up to two days. |
4. | In the morning, top each beet nourish bowl/jar with kiwi, raspberries, coconut chips and pumpkin seeds. |
5. | Variation: substitute with other desired toppings and if needed, sweeten to taste with maple syrup or honey. |
Lindsay Pleskot, Registered Dietitian and Food Blogger
lindsaypleskot.com @lindsaypleskot
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