With the chilly rain outside, all I can think of is getting cozy with a fleece blanket, knee-high socks, a cup of turmeric tea or hot toddy, and every type of baked good I can create in my oven! This Beet and Blueberry Almond Oatmeal Cobbler is brimming with warmth and flavor. Why beets and blueberries? Why not?! Beets and blueberries are vibrant, healthy, and diverse. I discovered this recipe from one of my favorite food blogs: The Nourished Seedling, founded by Sarah. She creates the most uniquely stunning culinary creations (discover more in this interview: Tasty Tuesdays - Meet Sarah from The Nourished Seedling.
The beets and blueberries pair well together, and a hint of cinnamon with oats . . . Voila! . . . this cobbler is extremely delicious. Serve beet and blueberry cobbler for a breakfast treat or as a dessert with ice-cream a la mode. Enjoy!
- 3 cups frozen blueberries
- 1 cup finely peeled and shredded beets
- 1/2 cup cane sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 4 teaspoons arrowroot powder
- 1 1/2 cups old fashioned rolled oats*
- 5 tablespoons butter
- 1/2 cup brown sugar
- 1 cup almond flour
- 1/4 cup almond milk
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
*I prefer to use gluten-free rolled oats but use your preferred type of oats. Also, I use almond milk in this recipe; however, the original recipe uses whole milk. Use whichever milk type you prefer. Keep us posted on any recipe adaptions. We love learning about new ways to create recipes. Cheers!
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine blueberries, beets, sugar, vanilla, butter, salt and maple syrup in a saucepan. Bring to a low boil and cook for about 10 minutes on low heat.
3. Slowly mix in arrowroot powder. If you’re concerned about clumping, you can take a few tablespoons of the berry/beet mixture and mix it in a small dish with the arrowroot powder to help it dissolve.
4. Let the berry/beet mixture cook and thicken on low heat for another 10 minutes, stirring frequently.
5. While the mixture is cooking, mix the remaining ingredients for the cobbler topping.
6. In a large bowl, combine the oats, sugar, almond flour, baking soda, salt and cinnamon. Mix well.
7. Dice the butter into cubes and cut into dry mixture with a pastry cutter (or a fork if needed). Add in milk and mix together.
8. In a greased baking dish (I used a 10.5 x 7 inch Emile Henry Oval Baker ), pour the berry/beet mixture. Break the topping into little pieces with your hands and crumble over the top.
9. Bake at 375 degrees for about 25 minutes. You may want to place a baking tray on the rack below the dish, so the bottom of the oven is protected from any bubbling over. Remove from oven and let cool before serving.
Photo and recipe adapted from The Nourished Seedling.