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Crispy beet & seed granola

Another recipe for healthy and crunchy granola. In contrast with my Cacao Granola, this one is packed with various seeds and I make it nut-free. Thanks to beetroot juice I use it has a vibrant pink colour. Beets also make this granola sweeter, so you can use less of other sweeteners. I make a big batch and then enjoy as a toping for my porridge, with nut-milks or coconut yoghurt for several weeks.


  • 200 g rolled oats
  • 100 g raw buckwheat groats
  • 50 g millet flakes (can be replaced by quinoa flakes or rolled oats)
  • 50 g sunflower seeds
  • 50 g pumpkin seeds
  • 50 g white poppy seeds
  • 30 g chia seeds
  • 10 g hemp seeds
  • 10 g linseed
  • 150 g raisins
  • 100 g medjool dates
  • one cup of fresh beet juice
  • 50 ml water
  • 2 tbsp honey
  • 2 tbsp olive oil (or any other vegetable oil)
  1. Process dates, olive oil, water, and honey in a food processor until blended together.
  2. Mix all the dry ingredients in a big bowl and then add sweet blended mixture combined with beet juice. Granola mixture should be sticky and crumbly, not too wet.
  3. Spread the mixture on a big baking tray lined with baking parchment and put in the oven or dehydrator. I work with my oven at the lowest temperature, which is 50 °C.
  4. When using dehydrator, just follow the instructions and dehydrate at least 6 hours, until crispy. When using oven, dehydrate 6-7 hours at 50 °C and make sure you open the oven every now and then to ventilate and cool down a bit. Also, it helps to stir the mixture every hour or so.
  5. Keep in an airtight container or jar for several weeks.

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