Time to take sugary boxed cereals off your morning kitchen playlist; instead, rise and dine on this fetching bowl of good nutrition. The beet purée is deliciously sweet and pairs perfectly with velvety Greek yogurt and crunchy skillet muesli.
Roasting beets in the oven heightens their natural sweetness, making it an ideal way to prepare them for this purée. Alternatively, however, you can place beets in a steamer basket set over 2 in (5 cm) of water and steam until fork tender, about 15 to 20 minutes.
1 lb (450 g) beets, ends trimmed, chopped into chunks (about 5 beets)
1 tsp (5 mL) grapeseed, camelina, or sunflower oil
1 1/4 cups (310 mL) light coconut milk
Juice of 1/2 lime
3 Tbsp (45 mL) honey, divided
2 Tbsp (30 mL) fresh mint (optional)
2 tsp (10 mL) chopped fresh ginger
1 tsp (5 mL) cinnamon, divided
1/8 tsp (0.5 mL) salt
1 Tbsp (15 mL) coconut oil
1 cup (250 mL) organic rolled oats or quinoa flakes
1/3 cup (80 mL) unsalted pumpkin seeds
1/3 cup (80 mL) dried cranberries or dried cherries
3 cups (750 mL) plain Greek yogurt
Cacao nibs, for garnish (optional)
Preheat oven to 400 F (200 C). Place beets on baking sheet and toss with oil. Roast until tender, stirring once, about 35 minutes. Let beets cool.
Place cooked beets in blender container along with coconut milk, lime juice, 2 Tbsp (30 mL) honey, mint (if using), ginger, 1/2 tsp (2 mL) cinnamon, and salt; blend until smooth. Chill mixture until needed.
To make muesli, heat coconut oil and 1 Tbsp (15 mL) honey in skillet over medium heat until liquefied. Add rolled oats or quinoa flakes, pumpkin seeds, cranberries, 1/2 tsp (2 mL) cinnamon, and a pinch of salt to skillet. Heat until grains are toasted, about 5 minutes, stirring frequently. Spread mixture on baking sheet or cutting board to cool.
To serve, place about 1/2 cup (125 mL) yogurt in each serving bowl and stir in some beet purée. Top with muesli mixture and cacao nibs if desired.