Granola of the Week #6: Cocoa Pomegranate Granola
by Ali Seiter
In her superb cookbook dedicated to foods containing the highest concentration of antioxidants, phytochemicals, and other nutrients—otherwise known as “superfoods”—Julie Morris extols the virtues of the pomegranate, a remarkable magenta-hued fruit with generous amounts of vitamin C, potassium, anti-inflammatory amino acids, and polyphenols known to inhibit the proliferation of breast cancer cells in vitro. I’ve never incorporated pomegranates into my diet as much as I would prefer, due to my inability to adequately separate the arils from the pith as well as their limited availability. However, the other day, one of my housemates presented me with half of a pomegranate’s worth of seeds just as I began to whip up a batch of granola. Needless to say, I immediately dumped the seeds into the food processor along with a couple apples and prunes in preparation to create a pomegranate-infused granola. Recalling that the tart juiciness of the pomegranate complements the bitter sweetness of chocolate, I added a couple tablespoons of cocoa powder to the puree, as well as a healthy dose of cacao nibs—yet another superfood in this wildly nourishing breakfast treat—to the grain-nut mix of this particular granola, which also contains gluten-free oats, millet, buckwheat groats, walnuts, pistachios, flaxseed meal, and coconut. A winning recipe, if I do say so myself.
Granola hot out of the oven.
Ingredients: 1/2 of a large pomegranate’s worth of seeds, 2 medium gala apples, 5 juicy prunes, 1 tbsp melted coconut oil, 2 tbsp cocoa powder, 1 tbsp vanilla extract, 2 cups gluten-free rolled oats, 1/4 cup uncooked millet, 3/4 cup raw buckwheat groats, 3/4 cup flaxseed meal, 1/2 cup chopped walnuts, 1/2 cup pistachios, 1/2 cup unsweetened shredded coconut, 1/4 cup raw cacao nibs.
See my recipe for fresh fruit-sweetened granola for more specific granola-making directions.
Comment Provoking Questions: How do you like to use pomegranates?
Until next time, Ali.
i use pom seeds as a straight up snack, for a crunch in my almond yogurt, and to top off my kale salads. your kale granola really caught my eye, i’ve been meaning to make granola for months. i’d like to try this recipe, but do i still bake it for the time the template recipe says? the millet won’t burn, or the cacao nibs?
Yum! I’ve been meaning to make a kale salad with pomegranate seeds for a while now, so I hope to do it soon!
Lately, I’ve been baking my granola at 225F for 90 minutes then increasing the temp to 250F and baking for another 30-45 minutes–that’s what I did for this pom-cocoa granola.
thank you! i did up a half batch this morning. is the fruit mixture supposed to be like a liquid you pour over the rest of the ingredients, because mine was still clumpy. i just tried to mix/mush it all together with my hands so it was all incorporated. also, i wasn’t sure if you still add the dates, or if the prunes are in place of the dates?
The mixture should be as smooth as possible–this just takes a lot of pulsing in the food processor. And yes, the prunes replace the dates.
Yum, I’m really intrigued by this one, I think I’ll try it!
Whoo hoo, glad to hear it, Gabster!
i gotta say, this is THE best granola i’ve ever enjoyed in my yogurt. such a great crunch! of course i add pom seeds as well X) can’t wait to make more of your granolas.
Wow, what a fantastic compliment, thank you so much! I’m so glad you liked it. If you want more of my granola recipes, check out the rest of my “Granola of the Week” posts: http://farmersmarketvegan.wordpress.com/tag/granola-of-the-week/