Pomegranate And Blueberry Oatmeal Recipes

Steps:

• Place the pomegranate juice, blueberries, yogurt, honey and ice in a blender. Turn on high and blend until smooth. Serve in a reusable to-go cup.;

Steps:

• For the croutons: Preheat the oven to 300 degrees F. Line a 9-by-13-inch baking sheet with parchment paper, and spray with nonstick spray.
• Toss the oats with the quinoa, almonds, pumpkin seeds and salt in a large bowl. Add 1/2 cup coconut oil (if it has hardened in the jar, melt it in the microwave or on the stove over low heat) and agave. Toss until the mixture forms clumps; if it seems dry, add more coconut oil, 1 tablespoon at a time.
• Spread the crouton mixture onto the prepared baking sheet in a thin, even layer. Bake on the middle oven rack until light golden brown, about 45 minutes--it will feel sticky when just out of the oven but will crisp up as it cools.
• Remove the baking sheet to a baking rack and let cool completely. Break into clusters. (Makes about 3 cups. Extra can be stored at room temperature in a tightly covered container for 3 days.)
• For the power bowl: Put the oats in a blender and blend until powder-like. Add the blueberries, banana, yogurt, pomegranate juice, honey, pomegranate molasses, lemon juice and orange zest. Blend until smooth.
• Transfer the mixture to a container with a tight-fitting lid and refrigerate for at least 8 hour and up to 24 hours. (This will help create a smoother consistency as the oats will absorb some of the liquid and become thicker.)
• To serve, divide the power bowl mixture between 2 bowls. Top with a dollop of yogurt, a few blueberries, some pomegranate seeds if using, and some quinoa croutons.

Steps:

• Combine with oatmeal, flour, baking powder and salt in a bowl.
• In a small jug, beat the eggs, milk and honey together.
• Make a well in the centre of the flour and pour in the egg mixture, beating as you go, until well combined and bubbles form. Set aside for 10 to 15 minutes.
• Peel the pomegranate and remove the seeds.
• Beat the batter once more, then add the pomegranate seeds.
• Coat a small omelette pan with olive oil, wipping off any excess. Pour a quatre of the batter and cook until bubbles form on the surface of the pancake - it takes between 3 and 5 minutes. Turn over and cook on the other side until golden. Serve with low-fat natural yoghurt and honey. Serves 4.

Steps:

• Prepare oatmeal per package directions with water, stir,.
• Add remaining ingredients.