It’s another one of my overnight crock pot steel-cut oats series! I always try to switch up my oatmeals each week. There was one week I decided to be creative and use beetroot and blueberries for a delicious pink(ish) oatmeal. This one might take a bit more work to prepare, but it really is worth it!
- 1 and 1/4 cups steel-cut oats
- 3 cups milk/water
- 1/2 cups blueberries, divided
- 1 beetroot, roasted or boiled
- 1/2 tbsp cinnamon
- 1/2 tbsp vanilla
- 1-2 tbsp chia seeds or ground flax
- 1 banana, mashed
- 10-12 dates, chopped
- 1/4 tsp salt (optional)
Grease your crock pot with a little bit of coconut oil (or butter for non-vegans). Add the oats, chia or flax, mashed banana, dates, 1/4 cup of blueberries, and salt to it.
To your high-powered blender, add the milk/water, 1/4 cup of the blueberries, vanilla, cinnamon, and beet. Blend until incorporated (you can blend until smooth, but it’s okay to have a bit of chunks if you desire). You may need to add a bit more milk/water if it does not equal 3 and 3/4 cups in the end, as you typically want a 1:3 part steel-cut oat to liquid ratio.
Pour the wet into the crock pot, and give a stir. Set on low for 3-4 hours, switching to the warm setting just before bed. Enjoy!