Red Velvet Cake Granola – a delicious recipe with Oats, Cereal, Cocoa, Coconut Oil, Butter, Maple Syrup. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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Preheat oven to 350 F. Mix oats, cereal, coconut flakes, cocoa powder, and beet root powder in a large bowl.
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In a separate bowl, melt coconut oil and cashew butter in microwave for about 30 seconds.
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Add honey/syrup and vanilla to melted mixture and mix to combine.
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Add the melted mixture to the dry and mix well.
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Spray a parchment paper lined baking sheet with oil and line evenly with granola.
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Bake in the oven at 350 F for about 20 minutes, stirring regularly.
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Enjoy!
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Notes: You can find beet root powder online or at a local health food store.
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You can sub food coloring (if so, please use something natural, just because I asked nicely) or you can add 1/4 cup steamed beet puree to the liquid mix and continue to cook as directions say.
398
kcal
Calories
21
g
Fat
47
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1- 1/2 cup Gluten Free Oats, 1/2 cups Flax Or Brown Rice Cereal, 2 Tablespoons Unsweetened Coconut Flakes, 1 Tablespoon Cocoa Powder, and more.
Yes, Red Velvet Cake Granola falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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