This Granola & Pomegranate Bowl is a vibrant, nutrient-packed breakfast that’s as satisfying as it is beautiful. The crunchy granola pairs perfectly with the juicy burst of pomegranate seeds, creating a delightful contrast of textures. A drizzle of honey adds a touch of sweetness, while creamy yogurt ties it all together for a balanced, energizing start to your day. Ready in just 10 minutes, it’s a fuss-free way to treat yourself to something wholesome and delicious.

Every bite is a symphony of flavors—earthy oats, tart pomegranate, and a hint of natural sweetness. The bright red seeds not only add a pop of color but also a refreshing tang that wakes up your taste buds. Whether you’re rushing out the door or savoring a slow morning, this bowl is a quick, nourishing option that feels indulgent yet guilt-free. It’s the kind of breakfast that makes you feel good inside and out.

Ingredients for Granola & Pomegranate Bowl

Granola:
2 cups rolled oats (not instant)
½ cup chopped pecans
½ cup chopped almonds
¼ cup maple syrup
¼ cup coconut oil (melted if solid)
1 tablespoon cinnamon
¼ teaspoon salt
½ cup shaved coconut
A little brown sugar (optional, for added sweetness)
Breakfast Bowl:
Yogurt (any kind, e.g., non-dairy coconut yogurt)
Pomegranate seeds (a few spoonfuls)
Honey (for drizzling)

Step-by-Step Instructions

Preheat the oven to 300°F (150°C).
In a large bowl, mix together the rolled oats, chopped pecans, chopped almonds, maple syrup, melted coconut oil, cinnamon, and salt. (Do not add the shaved coconut yet.)
Line a baking sheet with parchment paper and spread the mixture into a thin, even layer.
Bake for 30 minutes, stirring every 15 minutes to ensure even cooking.
After 30 minutes, check for doneness. The granola should be crispy but not burned. If needed, bake for an additional 5-10 minutes, watching closely.
When there are about 10 minutes left in baking, sprinkle the shaved coconut evenly over the granola and return it to the oven.
Once done, remove from the oven and taste. If you prefer it sweeter, sprinkle a little brown sugar over the warm granola.
Let the granola cool completely before storing or serving.
To assemble the breakfast bowl, add yogurt to a bowl, top with a few spoonfuls of granola and pomegranate seeds, and drizzle with honey.
Enjoy your delicious and nutritious Granola & Pomegranate Bowl!

Creative Serving Suggestions

This Granola & Pomegranate Bowl is incredibly versatile! For a refreshing twist, layer it with fresh berries or sliced bananas. If you’re feeling indulgent, add a dollop of nut butter or a sprinkle of dark chocolate chips. It’s also perfect as a parfait—alternate layers of yogurt, granola, and pomegranate seeds in a glass for a stunning presentation.

Storage Tips for Freshness

Store your homemade granola in an airtight container at room temperature for up to 2 weeks. If you’ve added yogurt and pomegranate seeds to your bowl, enjoy it immediately for the best texture. For meal prep, keep the granola separate and assemble your bowl just before eating to avoid sogginess.

Recipe Variations to Try

Switch up the nuts and seeds to suit your taste—walnuts, sunflower seeds, or pumpkin seeds work great. For a tropical vibe, swap pomegranate seeds with diced mango or pineapple. If you’re avoiding coconut, skip the shavings and add a handful of dried fruit like cranberries or apricots instead.

Time-Saving Hacks

Make a big batch of granola ahead of time—it’s perfect for quick breakfasts or snacks throughout the week. To speed up prep, use pre-chopped nuts or a food processor to chop them quickly. If you’re in a rush, skip the oven and use store-bought granola, then focus on assembling your bowl with yogurt and pomegranate seeds.

Equipment You’ll Love

A sturdy baking sheet and parchment paper are essential for even baking and easy cleanup. A silicone spatula makes mixing and spreading the granola mixture a breeze. For serving, a set of pretty bowls or mason jars can elevate your breakfast experience!