Got some extra cash to throw around? Buy a pomegranate!
The other day, I saw a fantastic recipe on Pinterest and Finding Vegan for Cocoa Nib and Pomegranate Overnight Oatmeal. I was immediately intrigued, but I knew I wouldn’t be making it anytime soon; my typical budget does not allow for pricey pomegranates!
But then something wonderful happened: my roommate bought a pomegranate and offered me half. All my previous plans for pumpkin-themed oatmeal went on hiatus. However, I thought I’d switch up the original recipe and try it on the stove. I have no doubt in my mind, though, that the original recipe would be fantastic.
I changed very little besides the manner of preparation. I used regular almond milk and vanilla extract (the original called for vanilla almond milk). I also opted for chia seeds instead of flax. Other than that, our oatmeal style was very similar, so no major changes were necessary! Major props to Oh My Veggies for this fantastic combination.
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp vanilla extract
- 1/2 cup pomegranate arils
- pinch of salt
- handful of semi-sweet chocolate chips
How to make it:
- Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now. I used chia. The original poster used flax.)
- Let cook for a while, and then add vanilla extract, pomegranate arils, and salt.
- If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and a handful of chocolate chips.
Just an FYI:
Adapted from this overnight recipe from Oh My Veggies
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