Beetroot Pulp Granola-Matcha Yogurt Bowl with Java Plums
Ingredients
For the Matcha Yogurt
- 4 tablespoons thick peanut yogurt
- 1 teaspoon Matcha
- Stevia (or sweetener of choice)
For the Granola
- 2 cups rolled oats
- 150 grams beetroot pulp
- 75g beet juice
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup almond flakes
- Handful of cacao nibs
- 1/2 cup chia seeds
- 60g rice malt syrup or honey or maple syrup
- 2 teaspoons cinnamon
- Splash of vanilla extract
- 1-2 teaspoons ground ginger
- 2 tablespoons stevia
- 1 tablespoon coconut oil (for drizzling)
- Handful of dried fruit
Preparation
For the Matcha Yogurt, mix 4 tablespoons of thick peanut yogurt with 1 teaspoon of Matcha and sweeten with stevia. Set aside.
For the Granola, preheat the oven to 170°C (340°F).
In a mixing bowl, combine rolled oats, beetroot pulp, beet juice, pumpkin seeds, sunflower seeds, almond flakes, cacao nibs, chia seeds, rice malt syrup (or sweetener of choice), cinnamon, vanilla extract, ground ginger, and stevia. Mix well.
Drizzle coconut oil over a baking tray, then spread the granola mixture on the tray, making clumps.
Bake in the preheated oven for 90 minutes or until done.
After baking, add a handful of dried fruit to the granola mixture and mix gently. Bake for an additional 5 minutes.
Assemble the bowl by layering the Matcha Yogurt with the granola mixture.