The pomegranate: an absolute bear to dissect; akin to performing surgery on the flesh, skillfully separating the ruby colored arils from the pulpy membrane, magenta juice soaring through the air. However, no matter how many splatters and stains result, I always seem to forget the gruntwork once I bite into those tangy-sweet seeds. Actually, it’s completely inevitable as I revel in the flavor – I will end up cutting into a pom again…
I’ve enjoyed them alone or mixed with Greek yogurt, but today I joined them with my favorite hearty breakfast staple, oatmeal. The sweet and sour notes of the juices complement the base flavor of the oats, while the apple, maple syrup and spices bring the entire dish full circle. I hope you enjoy my new seasonal breakfast favorite!
1 1/2 cups oatmeal
1 cinnamon stick
3 cups water or milk
1/2 pomegranate, seeded
1 Rome apple, peeled, cored, and chopped
1 tsp. cinnamon
1/2 tsp. allspice
1/4 cup maple syrup
Zest of 1/2 navel orange, plus more for garnish
Combine cinnamon stick and water in a small pot and bring to boil over high heat. Add oatmeal and apple and reduce heat to medium. Cook for 10 minutes or until desired consistency. Remove from heat and discard cinnamon stick. Stir in maple syrup, orange zest, cinnamon, and allspice. Ladle into bowl and top with pomegranate seeds. Garnish with additional zest and cinnamon to taste and finish with a drizzle of maple syrup.
I hope you enjoy this as much as I do and let me know in the comments…