Blueberry-Pomegranate Power Bowl with Toasted Quinoa Croutons

  • prep time15 min
  • total time 60 min
  • serves 2

This healthy power bowl contains the crunch of quinoa croutons with the energy of rolled oats, wild blueberries, honey, citrus, banana and Greek yogurt.

Click here to watch how to make this recipe.

47 Ratings
Directions for: Blueberry-Pomegranate Power Bowl with Toasted Quinoa Croutons

Ingredients

Toasted Quinoa Croutons

Nonstick spray

1 cup old-fashioned rolled oats, such as Bob's Red Mill

¾ cup quinoa

½ cup slivered almonds

½ cup pumpkin seeds

Large pinch kosher salt

½ - ⅔ cup coconut oil, melted

2 Tbsp 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

¾ cup pomegranate juice

2 Tbsp honey

2 Tbsp pomegranate molasses

Juice of 1/2 lemon

2 tsp freshly grated orange zest

Pomegranate seeds, for garnish, optional

Directions

Toasted Quinoa Croutons

1. Preheat the oven to 300ºF. Line a 9-by-13-inch baking sheet with parchment paper, and spray with nonstick spray.

2. 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.

3. 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.)

Power Bowl

1. 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.

2. 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.)

3. 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.

Video

See more: Breakfast, Brunch, Bake, Berries, Healthy, Nuts, Rice/Grain


https://www.foodnetwork.ca/recipe/blueberry-pomegranate-power-bowl-with-toasted-quinoa-croutons/19019/

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