Baked Pumpkin Oatmeal with Walnuts and Pomegranates Rating: 9
I make this for breakfast about every other week. When it comes out of the oven, I let it cool, slap some plastic wrap on top and stick it in the fridge. During busy weekday mornings, I cut the rubbery bake, crumble it into bowls, pour a dash of almond milk on top and a drizzle of maple syrup and nuke it in the microwave for just over a minute. Then I take a huge handful of pomegranate arils (okay, maybe two huge handfuls) and mix them in. Divine.
Neal and I got a great bargain on pomegranates through our produce co-op and got a box. We were glutton for punishment because removing the arils from the pomegranates is no simple task. Very time consuming. But we have loads of quart size freezer bags brimming with them and readily available for dishes like this and yes, the antioxidant-happy arils make the dish.
No comments:
Post a Comment