I found a recipe for Red Velvet Energy Bites that I turned into Red Velvet Cookie Dough Bites with great success. So I assumed red velvet oatmeal would be as much of a success. It wasn’t. At least not at first pass.
In all fairness, I should have seen it coming. I used the same amount of beet for one bowl of oatmeal as I did for 23 cookie dough bites. So the bowl had an intense taste of beet to it. I covered this up by adding plenty of cacao powder and additional chocolate chips and brown sugar. By the time I mixed all the additional flavors into it the bowl was decent tasting and fairly chocolate-y, but I couldn’t escape the memory of the taste of my first bite (which was all beet). That being said, if you like beets, you’ll probably love this bowl.
- ½ c. rolled oats
- 1 small beet, cooked and pureed
- 1 to 2 T. half-and-half
- ½ T. butter
- 1 to 2 T. brown sugar
- pinch of salt
- 2 ½ T. cacao powder
- 1 T. cacoa nibs
- 1 to 2 T. mini chocolate chips (plus more to sprinkle on the top)
- Place oats in a microwave-safe bowl. In a small saucepan, mix the pureed beet with enough water to thin it out a bit. Add the cacoa powder and a pinch of salt. Cook over high heat until boiling. Pour over the oats and cover the bowl. Let stand 5 minutes. Stir. If the oats have not cooked by this point, you can help it along by cooking in the microwave over high for an additional one to two minutes. (You can probably skip the boiling step and nuke the bowl in the microwave until desired consistency if you so wish.
- Top with butter, half-and-half, cacoa nibs and mini chocolate chips. Add additional cream or milk to adjust the consistency, if needed.