Beetroot & Cacao Protein Oat Bars


 🍫Beetroot & Cacao Protein Oat Bars 🍫
I have to admit, I was pretty pleased how these turned out!
Lots of beetroot cakes use grated beetroot, I keep mine finely chopped as I like that bit of texture, but feel free to grate them if that’s what you prefer.
🔹1 large banana, mashed
🔹3 tablespoons cacao powder
🔹2 tablespoons of almond butter (I use almond butter but any nut butter will do!)
🔹30g chocolate protein powder – I use My Protein Chocolate Nut Impact Whey Isolate.
🔹200g porridge oats
🔹30g chia seeds
🔹200g beetroot.
🔹175ml of milk (or plant-based milk alternative) – I used cashew milk but feel free to use any type of milk you like.
🔹A small amount of olive oil – for baking the beetroot.
1. Pre-heat the oven to 180 degrees C (fan).
2. Slice the raw beetroot and place on a baking tray lightly drizzled with olive oil. Bake for 35-40 mins.
3. Once baked take out of the oven (but leave the oven on!) and set aside too cool slightly.
4. In a mixing bowl place the oats, protein powder, cacao and chia seeds. Stir roughly to mix.
5. On a chipping board finely chop up the cooked beetroot and add to the dry ingredients.
6. Add the mashed banana & almond butter, stir again to combine the ingredients.
7. Add the milk, little by little, stirring as you do, until the mixture becomes a moist dough.
8. Line a greased baking tin with baking paper and transfer the mixture into it.
9. Bake in the oven for 25 minutes.
10. Leave to cool for 10 minutes before transferring onto a cooling rack.
11. Chop into squares or bars as desired once cooled.
12. Store in the fridge in an airtight container. Will keep for at least 3-4 days.
Note: I used a brownie baking tray with a grid:
Once I’d poured the mixture into the baking tray pre-cooking I pressed the grid down into the mix to create squares prior to baking . I have written the recipe as if I didn’t have this to ensure it is as accessible as possible. If you have a brownie baking tray with the grids feel free to make these the way I did .
Enjoy x