BEET Roasted Maple Apple Overnight Oats

Prep Time: 5 min // Cook Time: 15-20 min Servings: 4

What to do

  1. Make the overnight oats: Combine the almond butter and a small amount of the filtered water to a medium bowl. Using a whisk, gradually whisk together more of the water into the almond butter forming a smooth “almond milk” until all liquid has been added. Next, stir in the oats, flax seeds, maple syrup, cinnamon, and salt and store in the fridge until ready to serve into jars.
  2. Make the beet-roasted apples: Preheat the oven to 375°F and line a baking sheet with parchment paper. Over the prepared pan, toss the apples together with the maple syrup, beet powder, cinnamon, cloves, and water. Spread out in a single layer and roast for 15 to 20 minutes until softened and beet-stained.
  3. Serve: Scoop half of the prepared oats in jars or Tupperware, and the layer in some apples and almond butter. Layer over the remaining oats, swirl in some beet powder, and top with more apples. Top with frozen raspberries, pumpkin seeds, etc, and drizzle over almond butter to finish.

**Oats keep well in an airtight container for up to 5 days.

What you’ll Need

Oats

5 tbsp almond butter

3 cups filtered water

2 ¼ cups oats

2 tsp whole flax seeds

2 tsp maple syrup

2 tsp cinnamon

Pinch of sea salt

Apples

4 small apples, peeled, cored, and cut into small quarters

2 tbsp maple syrup

1 tbsp Love Beets Beet Powder

2 tsp ground cinnamon

2 pinches ground cloves

1/3 cup water

Toppings

Love Beets Beet Powder, Almond butter, Frozen raspberries, Pumpkin seeds