I remember being underwhelmed the first time I tried pomegranate. I expected it to taste exotic and burst with flavorful juices, like a Fruit Gusher. I couldn’t deny my disappointment the first time I bit into one and crunched into the inner seed.
As with coconut, cranberries, and kiwifruit, I eventually came around to love everything about pomegranates, including the qualities I originally loathed. I love that little crunch now. I love the subtle indescribable flavor. I love the feel of the misshapen little jewels on my tongue before they burst.
…and if I’m being honest, I still love the look of them more than anything else. I mean…look at them! They’re beautiful!
This recipe contains somewhat of a secret ingredient. I needed something to make the porridge creamy and fudgy, but I wasn’t thrilled about the idea of using banana. Luckily, I had some pumpkin on hand, and I knew that with enough vanilla extract and cocoa powder, the pumpkin would be undetectable.
You could use banana instead, but you’ll almost definitely taste the banana. 🙂 It’s just a matter of preference, I guess!
What you'll need:
- 3/4 cup milk of choice, or water
- 1/4 cup quick cook steel-cut oats (I use Country Choice Organic)
- 2 tbsp pumpkin puree (or mashed banana)
- 5 tsp unsweetened cocoa powder
- 1 tsp maple syrup (or more)
- 1/2 tsp vanilla extract
- pinch of salt
- 1/4 cup pomegranate arils
How to make it:
- Bring milk (I use 1/2 c almond milk and 1/4 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- Once more of the liquid has absorbed, add pumpkin puree, cocoa powder, maple syrup, vanilla extract, and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, pomegranate arils, and any other additional toppings (chocolate chips, shredded coconut, nuts, etc.).
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