Vegetarian Breakfast Bowl with Beet, Yogurt and Crunchy Skillet Muesli


1 lb beets. ends trimmed. chopped into chunks (about 5 beets)
1 tsp grapeseed, camellia or sunflower oil
1-1/4 cups light coconut milk
juice of 1/2 lime
3 Tbsp honey, divided
2 Tbsp fresh mint (optional)
2 tsp chopped fresh ginger
1 tsp cinnamon, divided
1/8 tsp salt
1 Tbsp coconut oil
1 cup rolled oats or quinoa flakes
1/3 cup unsalted pumpkin seeds
1/3 cup dried cranberries or dried cherries
3 cups plain Greek yogurt


  1. Preheat oven to 400ºF (200º).
  2. Place beets on baking sheet and toss with oil. Roast until tender, stirring once, about 35 minutes. Let beets cool.
  3. Place cooked beets in blender container along with coconut milk, lime juice, 2 Tbsp honey, mint (if using), ginger, 1/2 tsp cinnamon and salt. Blend until smooth. Chill mixture until needed.
  4. To make muesli, heat coconut oil and 1 Tbsp honey in skillet over medium heat until liquefied.
  5. Add rolled oats or quinoa flakes, pumpkin seeds, cranberries or cherries, 1/2 tsp cinnamon and a pinch of salt to skillet. Heat until grains are toasted, about 5 minutes, stirring frequently.
  6. Spread mixture on baking sheet or cutting board to cool.
  7. To serve, place about 1/2 cup yogurt in each serving bowl and stir in some beet puree. Top with muesli mixture.

Makes 6 servings.

Source: Sage magazine