Blueberry-Pomegranate Power Bowl with Toasted Quinoa Croutons

Total Time:
9 hr
Prep:
15 min
Inactive:
8 hr
Cook:
45 min

Yield:
2 servings
Level:
Intermediate

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
Directions
Watch how to make this recipe.
  • 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.


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