red velvet has always been my cake flavor of choice. carrot cake is a close second, but just aesthetic-wise, the former makes it the #1 choice. by using beet juice powder and cacao powder here, we mimic the color of the traditional dessert, and by adding maca and a touch of stevia, we create a breakfast that takes just minutes the night before and is ready for you the following morning. Ingredients (serves 1)
1 C rolled oats (certified gf if necessary)
1/2 T beet juice powder*
1/2 T cacao powder*
1 t maca powder
pinch of cinnamon
1 C unsweetened almond milk
as much water as desired to thin out more (less will result in a more cake-like texture, as pictured)
3 drops of stevia
toppings: blueberries, cashew butter, and cacao nibs
mix all of your dry ingredients, then add-in your wet and stir well. add water little by little until the oats are just covered. if you prefer soupier overnight oats, add more, whereas if you like them thicker, like me, barely add any more liquid to the cup of almond milk.
place in the fridge overnight.
in the morning, mix well and reconstitute with a dash of liquid, if needed. add toppings and enjoy!
*you may have to play around with the ratios of beet juice powder (pink) to cacao powder (brown), depending on what brands you’re using, in order to reach that ideal red hue. it won’t negatively affect the taste if it leans strongly either way, though.