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)
After a long, chilly winter, we can’t wait to fill our bowls with delicious and colourful ingredients including Rogers Foods Not Just Oats. This vibrant spring forward overnight oat bowl with Rogers Foods Porridge Oats & Ancient Grains has become one of our favourites to fuel and nourish us for this magical time of year, when the days become longer, the temperatures warmer and the outside is green again!
In a blender, add cooked beet, coconut milk, water, cinnamon, and vanilla extract. Blend on high until smooth.
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.
Refrigerate covered beet nourish bowls/jars for 5 hours or overnight. The overnight oats can be stored in the refrigerator up to two days.
In the morning, top each beet nourish bowl/jar with kiwi, raspberries, coconut chips and pumpkin seeds.
Variation: substitute with other desired toppings and if needed, sweeten to taste with maple syrup or honey.
Recipe and Photo Credits:
Lindsay Pleskot, Registered Dietitian and Food Blogger