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4 servings

Total time

10 minutes




  • 2 teaspoons packed finely grated beet
  • 2 cups unsweetened vanilla almond milk
  • 2 tbsp maple syrup
  • 4 tablespoons raw cacao powder
  • 1 very ripe banana
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 cups gluten-free rolled oats


  1. Add all the ingredients, except oats, into a blender and blend until smooth. Combine with the oats and ladle into jars. Let the oatmeal sit overnight and the next morning serve with desired toppings
  2. View the recipe instructions at Catching Seeds

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