Beet Yogurt Muesli Bowl - alive magazine

Ingredients

• 1 lb (450 g) beets, ends trimmed, chopped into chunks (about 5 beets)
• 1 tsp (5 mL) grapeseed, camelina, or sunflower oil
• 1 1/4 cups (310 mL) light coconut milk
• Juice of 1/2 lime
• 3 Tbsp (45 mL) honey, divided
• 2 Tbsp (30 mL) fresh mint (optional)
• 2 tsp (10 mL) chopped fresh ginger
• 1 tsp (5 mL) cinnamon, divided
• 1/8 tsp (0.5 mL) salt
• 1 Tbsp (15 mL) coconut oil
• 1 cup (250 mL) organic rolled oats or quinoa flakes
• 1/3 cup (80 mL) unsalted pumpkin seeds
• 1/3 cup (80 mL) dried cranberries or dried cherries
• 3 cups (750 mL) plain Greek yogurt
• Cacao nibs, for garnish (optional)