Red velvet cake for breakfast! These gluten free baked oatmeals are naturally colored by beet puree.
Somehow red velvet mania exploded and achieved world domination. Then it decided that wasn’t good enough, and took over the universe.
I don’t know how it happened. I don’t know why it happened. But for some insane reason we now have red velvet lattes and red velvet vodka (I’m serious – Google it).
Oh, and then there are red velvet pies, cookies, hot chocolates, ice creams, milkshakes, waffles and trifles. Even red velvet popcorn exists (again, Google it).
My feelings towards most of the red velvet universe is ‘Why!?’ Red velvet cake isn’t as deliciously chocolatey as classic chocolate cake, and the crazy red hue is so artificial. Literally.
But red velvet cake that’s naturally colored by beets (otherwise known as beetroots)? That’s something I can get behind. In case you hadn’t noticed by my secretly-containing-pumpkin chocolate recipes, I’m a big fan of adding vegetables into cakes (Exhibit A). And turning cakes into oatmeal (see Exhibits B, C and D).
So here we are.
This baked oatmeal is colored by a mixture of beet puree and cocoa powder. I bought pre-roasted beets (so convenient!) and whirled them in my blender to make a puree. Since red velvet cakes are usually made with buttermilk, I also added some yogurt to this oatmeal (to me, at least, yogurt and buttermilk have a similar tangy taste).
The recipe below makes two baked oatmeals, but it’s easy to halve the recipe. Just keep in mind that half of 1/4 cup = 2 tablespoons (using the standard 15mL tablespoons).
You could probably even make this vegan if you wanted to. Soy, coconut or almond yogurt could be used instead of dairy, and I know of at least one dairy-free cream cheese (Tofutti). But please note that I’ve never tried dairy-free cream cheese, so I have absolutely no idea what it tastes like.
When it comes to ‘natural’ red velvet things, the main question is: can you taste the beets? If you reduce the maple syrup and leave off the cream cheese frosting, then the beet flavor comes through a little. Otherwise, I didn’t notice it.
So I guess what I’m saying is: don’t skimp on the frosting!
As you can see from the photos above, when I first made this oatmeal, I couldn’t resist diving straight in. And I certainly enjoyed my oatmeal ‘cake’ sans cream cheese.
But, as the old saying goes, frosting maketh the cake. (That’s a saying, right?).
- For the baked oatmeal
- ¼ cup beet puree
- ¼ cup Greek-style vanilla yogurt
- 1 - 2 tablespoons maple syrup
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon butter extract
- ⅔ cup milk
- 1 cup rolled oats
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- Good pinch of salt
For the cream cheese frosting
- 2 tablespoons spreadable cream cheese
- 1 - 2 teaspoons maple syrup
- Confectioner’s (icing) sugar, if necessary
- For the baked oatmeal: Preheat the oven to 350°F (180°C). Grease two ramekins.
- In a bowl, combine the beet puree, yogurt, maple syrup, cocoa powder, vanilla extract and butter extract. Mix in the milk.
- Add the rolled oats, baking powder, baking soda and salt, and mix until well combined. Divide the mixture between the prepared ramekins.
- Bake for 25 - 30 minutes, or until the tops are dry and a little firm. If removing the baked oatmeals from the ramekins, allow them to cool for 5 minutes first.
- For the cream cheese frosting: In a small bowl, use a fork to whisk together the spreadable cream cheese and maple syrup until smooth. If the frosting is too thick, whisk in more maple syrup. If the frosting is too thin or not sweet enough, whisk in a teaspoon of confectioner’s sugar (and increase as needed).
- Top each baked oatmeal with a drizzle of cream cheese frosting, and enjoy!
To make beet puree, I used my blender to puree some pre-roasted red beets (also called beetroots).
If you don't have any Greek-style vanilla yogurt, then plain Greek yogurt is fine. You may wish to increase the maple syrup slightly to compensate for the sour taste of plain yogurt.