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Cook time: 
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NOTE: Preparation time includes the passive soaking time of cashews. Cooking time is just the cooking time of granola, add about 30 minutes more to make blue coloring (if you make it at the same time as the granola).
  • Beet-carrot granola
  • Dry ingredients
  • 1 cup gluten-free rolled oats
  • 1,5 cup chopped nuts (e.g.almonds, pecans, walnuts)
  • ½ cup pumpkin seeds (or other seeds / more chopped nuts)
  • 3 tbsp chia seeds
  • ½ tsp cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp salt
  • Wet ingredients
  • 1 small beetroot (~1/4 cups grated beetroot, liquid squeezed out)
  • 1 large carrot (~1/2 cups grated carrot, liquid squeezed out)
  • 4 tbsp coconut syrup
  • 3 tbsp almond butter
  • 2 tbsp coconut oil (room temperature, scoopable)
  • Naturally colored blue cashew cream
  • ½ cups cashews (soak in warm water 2-4 hours or overnight)
  • ¼ cups water
  • 2 tbsp coconut cream (the creamy part of a chilled coconut milk can)
  • ~1 tsp BLUE coloring made from red cabbage. See for instructions.
  1. Beet-carrot granola: Preheat oven to 300 F/150 C.
  2. Grate beetroot and carrot and squeeze out the liquid (you can use this leftover liquid in smoothies, overnight oats, yogurt etc).
  3. Chop nuts.
  4. Combine all dry ingredients.
  5. Mix all wet ingredients thoroughly in a separate bowl.
  6. Combine wet ingredients to dry ingredients and mix well with a spoon.
  7. Pour the granola mixture in a baking sheet lined with parchment paper. Mix the granola mixture by hand so you get all the dry bits and pieces covered with the wet ingredients. Spread the mixture into an even layer.
  8. Bake at 300 F/150 C for 15 min. Flip the granola over and turn the baking sheet around. Continue baking for 15 min and flip the granola over again. Turn the baking sheet around. Bake for another 15 min until the granola is dry and crunchy. Let cool at least 30 minutes in the baking sheet before removing the granola. Store in a glass jar.
  9. Naturally colored blue cashew cream: Preparations: chill coconut milk can in the fridge overnight . Soak cashews for at least 2 hours. Prepare blue food coloring while the cashews are soaking (and granola in the oven). Watch instructions on (link above in ingredient list).
  10. Blend all cashew cream ingredients EXCEPT blue coloring in a high-speed blender until smooth and creamy (add more liquid if needed).
  11. Add blue food coloring little by little mixing with a spoon: start at ⅛ tsp and see how the color changes. Add coloring until you have the desired color, about 1 tsp. NOTE: If you want the color to be blue, I recommend not adding any other ingredients to the cashew cream.
  12. Enjoy this magical cashew cream with beet-carrot granola and a drizzle of syrup, if you need it to be sweeter.
Recipe by My Berry Forest at