Beetroot Oatmeal Bake

This can be made ahead for breakfast or lunch. Pair with our Turmeric and Ginger Superkraut, for that added fermented goodness.

Beetroot Oatmeal Bake 

Ingredients: 

• 2 large beets, grated (approx. 2 cups) 
• 1 large sweet potato, cubed (approx. 2 cups) 
• 1 red onion, finely diced 
• 2 garlic cloves, minced 
• 1 tsp ginger, minced 
• 1 tsp coconut oil (or any vegetable oil) 
• 2 cups rolled oats (gluten free, if necessary) 
• 1/2 cup pecan nuts (or any nuts/seeds of choice), chopped 
• 1/4 cup pumpkin seeds 
• 1 Tbsp fresh thyme 
• 1 Tbsp fresh rosemary 
• 1 tsp oregano 
• 1/4 tsp salt 
• 1/4 tsp pepper 
• 1/4 tsp ground turmeric 
• 2 Tbsp ground flaxseed + 6 Tbsp water 
• 120ml non-dairy milk (approx. 1/2 cup) 
• Serve with: Baked potato, Vegan cream cheese, lemon kale and Turmeric & Ginger Superkraut 

Method: 

1. Preheat the oven to 200°C (180°C fan) 
2. Grease your baking dish with some olive oil or line with baking paper. We’ve used a 9x9 inch tin.
3. Steam (or boil) and the  sweet potato. Drain and mash.
4. Mix 2 Tbsp of ground flax seed with 6 Tbsp of water. Set aside for 10 mins to thicken. 
5. Heat 1 tsp oil in a pan on medium heat. Add the diced onion and fry for approx 5 minutes. 
6. Add in garlic and ginger, fry for a few minutes. Take off the heat and leave to cool down. 
7. Peel and grate beetroot then set aside. 
8. Mix together oats, pecan nuts, pumpkin seeds, thyme, rosemary, oregano, salt, pepper and turmeric  until combined. 
9. Fold in beetroot, sweet potato and onion. Mix well. 
10. Whisk flax eggs with non-dairy milk and stir into the mixture  (mix will be sticky). 
11. Spoon the mixture into a greased/lined  baking dish and smooth out the surface. Bake for around 40 min, until quite firm to touch. Let cool for 10 minutes or so to firm up a bit more.  Enjoy warm or cold with a crispy baked potato, Vegan cream cheese, lemon kale and a good helping of Turmeric & Ginger Superkraut.