Growing up pomegranates were a once a year treat that we’d eat as part of our new year meal. Now pomegranates can be found in abundance, especially during the late fall and early winter, and are one of the few fruits that is reasonably priced at this time of year.
Pomegranate seeds are little ruby red bursts of sweet and tart deliciousness that pack a seriously big punch of health benefits. They’re loaded with fibre, vitamin C, vitamin K and potassium. Rich in antioxidants, pomegranate seeds have been found to help in improving heart health, lowering blood pressure, reducing arthritis and joint pain, improving memory, and fighting cancer.
You find that is breakfast is almost as good as eating dessert – sweet, tart, warm, and filling.
1 cup quick cooking steel cut oats – I used the Bob’s Red Mill variety
2 cups water
2 dates, chopped into small pieces
2 organic, sulpur-free, dried apricots, chopped into small pieces
1/2 ground ginger
pinch of salt
seeds from 1 pomegranate, about 1/2 cup
2 tablespoons pumpkin seeds
- Bring water to a boil.
- Add oats, pinch of salt, ginger, chopped dates, and chopped apricots.
- Reduce heat and let simmer 7-9 minutes until the oats are close to your desired consistency. Let stand about 2 minutes.
- Dish out the cooked oats into 2 bowls.
- Sprinkle each bowl with half of the pomegranate seeds, and half of the pumpkin seeds
You can’t help but feel well-taken care of after you eat this breakfast. Perfect way to practice self-care!