Rolled oats make up the base for most granola mixtures with various nuts and dried fruits stirred in. Sweeteners include brown sugar, honey or maple syrup. For an unusual, but fruity sweetener, try homemade pomegranate syrup, instead. The homemade syrup is made by combining pure pomegranate juice with sugar and a squeeze of fresh lemon juice, then reducing the mixture to a syrupy consistency. The syrup adds loads of flavor to the granola and since pomegranates are considered powerful antioxidants, also increases the heart healthy effect of the cereal.
Serve this pomegranate nut granola in a bowl, unadorned with cold milk and fresh fruit, or add a large dollop of low fat Greek yogurt , then drizzle with honey. To accentuate the pomegranate flavor, sprinkle plump juicy pomegranate seeds, also called arils, over the yogurt. To learn more on how to cut and de-seed a pomegranate, visit Simply Recipes. Most of the ingredients for the Pomegranate Nut Granola can be purchased from a local grocery or health food store.
Pomegranate Nut Granola
Ingredients
- 5 cups old-fashioned rolled oats
- 1 cup unsweetened coconut chips
- 1/2 chopped walnuts
- 1/4 cup chopped pecans
- 1/4 cup flax seed
- 1/2 cup unsalted sunflower seeds
- 1/2 cup unsalted hulled pumpkin seed(pepitas)
- 1/2 cup dark brown sugar
- 1/2 cup pure pomegranate syrup(recipe follows)
- 1/4 cup canola oil
- 1/2 cup dried blueberries
- 1/2 cup diced dried pineapple
How to Make the Pomegranate Nut Granola
- Preheat oven to 275°F. Combine oats, coconut chips, walnuts, pecans, flax seed, unsalted sunflower seeds, unsalted pumpkin seeds and brown sugar in a large bowl.
- In a separate bowl or medium measuring cup, combine the pomegranate syrup, water and canola oil. Pour over oat mixture, stir well to combine.
- Place in a 12x15-inch roasting pan or rimmed baking sheet. Bake for 45 minutes. Stir, continue baking until the granola turns golden brown and begins to crisp about 30-45 minutes more.
- Remove from oven and stir in dried blueberries and pineapple. Cool until room temperature before storing.
- Makes about 10 cups. Keeps in a tightly covered container for about 2 weeks.
Pomegranate Syrup
Ingredients
- 4 cups 100% pure pomegranate juice
- 2-1/2 cups sugar
- 1 teaspoon fresh lemon juice
How to Make the Pomegranate Syrup
- In large saucepan over medium heat, combine pomegranate juice, sugar and lemon juice. Stir until sugar dissolves. Increase heat to medium-high and cook, stirring occasionally until mixture thickens, about 35 minutes. Remove from heat. Cool and store covered tightly in refrigerator. Keeps about 2 months.
For more on pomegranates, read-
Simple Sauces From 100% Pomegranate Juice
Pumpkin French Toast with Pomegranate Maple Syrup.
Patricia Daley - Patricia, also known as Lynne,has spent many years cooking and enjoying photography, but it's just been in the last few years that the two ...
