Beetroot and raspberry soaked oats

It’s getting wintry. There’s more mood lighting in my food photography and more of a reason to eat vibrant feel-good food. I’ve mentioned before that I like to always include a vegetable in my breakfast. This recipe sneaks one into soaked oats, and the beetroot-raspberry combo is a winner.

Beetroots are still available at this time of year, and I use frozen raspberries here rather than imported fresh ones. Berries are one of those things you should be buying organic, but apparently the frozen ones contain less harmful pesticides since they’re not grown for good shelf life. In the summer and autumn, feel free to purchase fresh organic berries instead.

Oats are a prebiotic, meaning they foster the growth of good bacteria in the gut. But like other grains, legumes and nuts, they also contain phytic acid. When entering the digestive tract, this acid binds to certain healthy minerals and renders them indigestible. It also hinders the function of  a number of digestive enzymes. The workaround? Soaking your oats overnight.

Beetroot and raspberry soaked oats

Serves one
  • 1/3 cup x oats, soaked in water or milk of choice overnight (use just enough liquid to cover the oats in a bowl)
  • 1 x small cooked beetroot or 1/2 a large one
  • 1/2 tsp x cinnamon
  • 1 tsp x vanilla extract
  • 1 TBSP x freshly ground linseeds
  • A handful of frozen berries, defrosted
  • Optional garnishes: coconut flakes, cacao nibs


Add your pre-soaked oats to a blender (or use a staff mixer) with the beetroot, cinnamon, vanilla and ground linseeds. Blend until smooth.

Pour the mixture into a bowl and top with the raspberries, coconut and cacao nibs before serving.