Happy Monday! I don’t know about you, but I’d rather still be at home sleeping. I may have to implement a permanent dessert for breakfast Mondays to tempt me into a better Monday mood.
Red velvet cake is one of my absolute favorite desserts, so I thought I’d turn it into an oatmeal. (Big surprise, right?) I cooked the beets ahead of time because I didn’t think they would mash into a paste if I cooked them along with the oatmeal. It’s a great way to use a that leftover or forgotten beet in the back of your vegetable drawer.
- 1/2 cup steel-cut oats
- 2 cups Unsweetened So Delicious Coconut Milk
- 1/2 cup cooked beet, puréed (Use 1 – 3 tablespoons of the milk or water if needed.)
- 1 tablespoon cocoa
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons sweetener (I used agave)