If you didn’t know, red velvet cake is a mix of vanilla and chocolate, with red food coloring. Red food coloring is made with artificial ingredients and therefore is not healthy. To continue on with my “oatmeal obsession,” I decided to challenge myself into making red velvet cake with all-natural ingredients, and the same great taste. I had some freshly roasted beets in the fridge and used them for the deep red color. The beets also add a nice level of sweetness to the dish, without over powereing. Next came the pure vanilla extract and the real cocoa powder to really replicate the richness of the actual cake. And for the Cream cheese “frosting”, I didn’t use an ounce of cream cheese, since it is highly processed. I used some vanilla greek yogurt with a touch of lemon to give it some tang, just like cream cheese, and voila, a tasty, yet healthy version of red velvet cake, you can have your cake and eat it too!
Red Velvet Cake and “Cream Cheese” Layered Oats
- 1/2 cup dry oats
- 3/4 cup water
- 1/2 of a small roasted beet, or a few canned beet slices (skin removed)
- 1 1/2 heaping tbsp of cocoa powder
- 1 tsp pure vanilla extract
- 1 tbsp honey
1. Cook oats with water in microwave for about 1 1/2- 2 minutes
2. In a food processor add beets, cocoa, vanilla and honey
3. Mix beet mixture and oats in a bowl
4. Layer oats in a jar/bowl with “cream cheese” layer
“Cream Cheese” Layer
- 1/3 cup plain or vanilla greek yogurt(add 1 tsp honey and 1/2 tsp vanilla extract if using plain)
- 1tsp lemon juice
1. Combine yogurt with lemon juice and layer with oats
2. Top everything off with crushed pecans and white chocolate chips, if desired
Health Benefits
- Fiber
- Antioxidants
- Calcium
- No added sugar
- No preservatives
- Serving of veggies
- Low glycemic carbs
I’m sure you never would have guessed to add beets for flavor and color, pretty cool huh? Trust me, it may seem weird to add beets, but it’s well worth it.
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