Quick Pomegranite and Cacao Nib Oatmeal
Forgive me if you disagree, but food is not just about flavor. It is about so much more than just taste. It’s also about aroma, texture, and presentation. This week, I popped my pomegranate arils cherry, so to speak. The arils were slightly sweet tasting, with a tart edge. What I enjoyed most, was how beautiful these cranberry-colored pomegranate pieces stood out visually. They provided a burst of both color and flavor.
I first tried them in a curly kale salad. I based my salad ingredients on both veghotpot‘s recent purple kale salad recipe and one by Running With Tweezers, which veghotpot linked to in her post. They added a crunchy texture to the salad, along with a tarte flavor, which was balanced out by the mildness of pine nuts I added.
After my first experience with eating pomegranate arils, I started to wonder what else could I use these little fruit covered seeds for. Not soon after I searched google hungrily looking for new recipes, did I find a blog post about overnight oatmeal with cacao nibs and pomegranate. I couldn’t resist making something else with my new cranberry-colored food obsession. Below, you’ll find my interpretation of Oh My Veggies original recipe for cacao nib and pomegranate overnight oats.
Ingredients for quick pomegranate and cacao nib oatmeal:
* Adapted from Oh My Veggies original recipe for cacao nib and pomegranate overnight oats
1/2 cup of quick cooking oats
a pinch of salt (1/8 of a tsp or less)
1 tsp of maple syrup
1/4 tsp of vanilla extract
1 1/2 tsp of almond milk
1 tbsp of unsweetened coconut flakes (you can easily omit this ingredient if you don’t have coconut)
1 tsp of vegan chocolate chips or vegan chocolate, chopped
2 tbsp pomegranate arils
1 tsp of cacao nibs (I used Navitas Naturals brand)
Heat 1 cup of water over medium-high heat in a covered pot. When the water begins to boil, add the quick cooking oats. Turn the heat down to medium-low as you continuously stir the oats for 3-5 minutes.
When the oats have thickened to the consistency of your preference, turn off the heat and stir in the maple syrup, vanilla extract, almond milk, and unsweetened coconut flakes. Then, gently fold in the chocolate bits (not the cacao nibs). Top with the pomegranate arils and cacao nibs.
As I’ve been on an oatmeal kick, as of recently, this version satisfied my oatmeal craving and included a balance of enticing flavors and textures. I’ll leave you with the words, more please.