As a fan of all things sour, the pomegranate has always been one of my favorite fruits. Of course, it’s a hassle getting the seeds out but it’s totally worth it. I used to spend ages deseeding a fruit and then eat all the seeds in one sitting with a spoon. It’s the only way to eat a pomegranate if you ask me. Seed by seed it’s just not the same.
Luckily at some point, I discovered a better way of deseeding pomegranates. One that can get a little bit messy but takes only a couple of minutes. I’ve been having them much more often since then and also adding them to salads, desserts and of course overnight oats for breakfast.
So let’s start with this incredible method before we continue with the actual oats part, shall we?
The key is cutting it in half as pictured here. If you cut it end to end, the method does not work. A properly ripe pomegranate will start soaking around as soon as you do that so have your working surface prepared. An apron doesn’t hurt either. This is not an easy stain to get out.
Gently spread the two halves. By loosening them up we allow the seeds to come out more easily. And then here comes the crucial step. Take a wooden spoon or any strong tool really, as long as it’s not sharp, and hit the pomegranate from the outside. Repeatedly. If you had a bad day, that should help as well. The seeds will just drop through your fingers and into a container (do not forget the container!). In a matter of seconds you’re done. The pomegranate is empty and you are left with wonderful, easy, clean seeds, ready to be eaten.
Now that we have our pomegranate seeds ready, we can use them to make a delicious breakfast. Not long ago I wrote a post titled 3 of my favorite breakfasts lately. Well, soon after that I discovered this combination and it was a game changer. I love it so much, I now buy pomegranates regularly. The recipe is simple:
- 1/2 cup oats
- 1/2 cup pomegranate seeds
- 2 tablespoons chia seeds
- coconut milk to cover
- 3 tablespoons cocoa powder
You can, of course, change the ratio of the ingredients, I go quite heavy on the pomegranate. It’s not just a fruity add-on, it’s one of the two main ingredients. And the cocoa powder can be sweetened or unsweetened, whichever you prefer. Quantity wise, however, I recommend as much as needed to cover pretty much the whole content. When you eat it there will always be a touch of chocolate flavor in there. And in any case, leave it as a topping, don’t stir. It actually makes a difference. For the rest of the ingredients, it’s not important, though. Some people like to layer them, some people like to mix them. I choose the latter.
When I wake up I’m usually hungry already. So whatever the breakfast du jour is, it’s ok for me. Having said that, having something like this waiting for me in the fridge just totally turns my morning around. Hell, my whole day. I open my eyes, I remember this is what my breakfast is going to be and immediately it’s easier to get out of bed. As Joey would say: “Pomegranate – good, chocolate – good. What’s there not to like?!” He actually used this like for a combo of meat and jam but nonetheless. The ingredients themselves are some of my favorite flavors anyway. But put together they are just magic. The coconut milk and the cocoa powder add some sweetness even if you choose unsweetened versions. The pomegranate adds the sourness. Put together they’re perfect.
Can’t wait to make the next one.
If you choose to try it, let me know what you think 🙂