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Beetroot baked oatmeal with raw cacao powder (gluten free)

One of the ways that I like to increase my healthy chocolate intake is via, ahem, cakes (OK, baked oatmeal!) Something I realised this past autumn is that the baked oatmeal recipes I'd been making, always seem to end up in the consistency of a cake. I started to not only eat the baked oatmeal for breakfast, but found that I liked to have a slice with tea in the afternoon too as a healthy snack. Nice! You've got to work with what you have, right?
Course Breakfast, Desserts
Cuisine Dairy Free, Gluten Free, Nutrient Rich, Refined Sugar Free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Author Laura Livesey


  • 2 cups finely shredded raw beets about 2 medium beets
  • 1 can coconut milk roughly 2 cups
  • 2 ½ cups organic oats gluten free preferred
  • ¾ cups raw cacao powder
  • 10 dates pitted
  • 2 eggs OR 2 chia eggs: mix 2 Tbsp chia seeds with ½ cup water - let sit 10 mins before using
  • 1/4 cup maple syrup
  • 1 Tbsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 1/4 cup hazelnuts or walnuts

  • Optional: ¼ cup cacao nibs and/or a handful of chopped dark chocolate of your choice the latter adds little pockets of melted chocolate which is really lovely!


(Optional to drizzle on top for extra sweetness)

  • 1 banana
  • 1 Tbsp coconut oil
  • 1 Tbsp maple syrup
  • 1 Tbsp raw cacao powder
  • 1 Tbsp almond butter


  1. Preheat oven to 175C (350F)
  2. If you don't have eggs, then you can quickly prepare your “chia eggs” by mixing the chia with water and then let it firm up by setting it aside for about 10 mins (skip this step if using eggs)
  3. Grease a small baking dish with coconut oil
  4. Grate your beets (I suggest doing this using your food processor)
  5. Add all of the wet and dry ingredients into your food processor (except hazelnuts)
  6. Run food processor on high for about 30 seconds
  7. Pour the mixture into your greased baking dish and press down using a spoon or a spatula, so you have a smooth even surface
  8. Scatter the nuts across the top, then press them down into the mixture a bit with your finger
  9. Bake for 35 minutes, then check. If not totally browned, cook for a few more minutes and you’re ready to serve! It will feel firm to the touch.

Recipe Notes

Notes for eating
1. Because this is a baked oatmeal recipe, the interior will always be a little bit gooey this is part of the charm of baked oatmeal cakes!
2. If you want to eat it as oatmeal, then you can attack it with a spoon right out of the oven, and drizzle the topping on top!
3. If you want to eat it as a cake, then let it cool completely before cutting into slices, and then spoon your topping on top!
4. Another topping that I love on this is "Coyo" coconut yogurt