Best 4 Pomegranate Oatmeal Recipes

HIGH-FIBER POMEGRANATE-OATMEAL MUFFINS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 12-cup muffin tins or line 18 cups with paper liners.
• Combine white whole wheat flour, oats, cinnamon, salt, baking soda, baking powder, and ground ginger together in a bowl. Set aside.
• Beat eggs in a large bowl and add oil and agave nectar. Add pomegranate seeds, flaxseed meal, and vanilla extract. Slowly add flour mixture to the egg mixture until mixed well. Spoon batter into 18 cups of a muffin tin.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes.

OATMEAL & BANANA PANCAKES WITH POMEGRANATE SYRUP

Steps:

• Whisk juice and honey together in saucepot.
• Bring mixture to boil over medium high heat, then drop the heat to medium.
• Simmer mixture and reduce it to syrup, about 15 minutes.
• Remove from heat and let syrup cool before using.
• To make pancakes, add bananas, milk and vanilla to blender and puree until smooth.
• In large mixing bowl, whisk together ground oats, rolled oats, flour, salt and baking powder.
• Fold banana puree into dry ingredients to a form a thick batter, taking care not to overwork it.
• Gently fold in the whipped egg whites into batter.
• Heat a large nonstick griddle coated wtih cooking spray over medium heat.
• Drop 1/4 cup batter for 5-inch pancakes onto griddle.
• Cook until lightly browned, about 1 1/2 minutes per side.
• Serve with banana slices and a drizzle of pomegranate syrup.

CRANBERRY-POMEGRANATE-OATMEAL SQUARES

Steps:

• Heat oven to 350°F. Grease 9-inch square pan with butter; line bottom of pan with parchment paper or foil.
• In medium bowl, mix softened butter, water and egg until blended. Add cookie mix; mix well. Reserve 1 1/2 cups dough for topping. Using hands or wooden spoon, press remaining dough in bottom of pan (be sure it touches sides of pan).
• In another medium bowl, beat brown sugar, flour, cinnamon and lemon peel with spoon until well combined. Add cranberries, cranberry-pomegranate juice and melted butter; stir gently until cranberries are coated.
• Spread filling evenly over base. Crumble reserved cookie dough evenly over top of filling.
• Bake 35 to 45 minutes or until top is golden brown and filling is bubbly. Cool completely, about 1 hour. Cut into squares or bars. If desired, serve squares topped with whipped cream.

POMEGRANATE OATMEAL

Steps:

• Prepare oatmeal per package directions with water, stir,.
• Add remaining ingredients.