Blueberry-Pomegranate Power Bowl with Toasted Quinoa Croutons
By HeidiHo5
Ingredients
- Toasted Quinoa Croutons:
- Nonstick spray
- 1 cup old-fashioned rolled oats, such as Bob's Red Mill
- 3/4 cup quinoa
- 1/2 cup slivered almonds
- 1/2 cup pumpkin seeds
- Large pinch kosher salt
- 1/2 to 2/3 cup coconut oil, melted
- 2 tablespoons agave syrup
- Power Bowl:
- 1 cup old-fashioned rolled oats, such as Bob's Red Mill
- 2 cups frozen organic wild blueberries, plus a few extra for garnish
- 1 frozen banana, halved
- 1 cup nonfat Greek yogurt, plus 1/4 cup for garnish
- 3/4 cup pomegranate juice
- 2 tablespoons honey
- 2 tablespoons pomegranate molasses
- Juice of 1/2 lemon
- 2 teaspoons freshly grated orange zest
- Pomegranate seeds, for garnish, optional
Details
Adapted from foodnetwork.com
Preparation
Step 1
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.
You'll also love
- Black Rice Noodles With Ginger &... 3.8/5 (4 Votes)
- Hawaiian Pork Roast with Pineapple 4.4/5 (10 Votes)
- Cheesy Spinach and Artichoke Bread... 4.4/5 (10 Votes)
- Turmeric And Coconut Milk Bedtime... 4.3/5 (14 Votes)
- Louis Solley's Roast Cauliflower,... 4.5/5 (2 Votes)
- Ocean Spray Cranberry Cake 4.3/5 (12 Votes)
- Pomegranate Caramelized Onions 4.3/5 (3 Votes)
- Blueberry Muffins- Passover 3.8/5 (11 Votes)
Review this recipe