Winter Pomegranate Almond Muesli
SERVES: 4 | PREP TIME: 15 Minutes, plus refrigeration time | COOK TIME: 30 minutes
Ingredients
Pomegranate Cinnamon Reduction
1 cup pomegranate juice
2 tablespoons brown sugar
1 small cinnamon stick
Muesli
2 cups rolled oats
2 cups almond milk
1 tablespoon brown sugar
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼teaspoon ground ginger
¼ teaspoon ground nutmeg
Pinch of salt
¼ cup smooth or crunchy almond butter
¼ cup plain Greek yogurt
16 kumquats, sliced, seeds removed
1 navel orange, segmented
¼ cup sliced almonds
1 cup pomegranate arils
This breakfast muesli is warming with the flavors of seasonal spices and a vibrant burst of pomegranate and citrus. Loaded with healthy oats, nut butter, and yogurt, it will keep you feeling full all morning. The rich pomegranate cinnamon reduction adds a surprise pop of sweet and spice. Soak the oats to your liking. After two hours they will be tender, but chewy while leaving them overnight will soften them further. The reduction can be made up to 2 days ahead. Add the toppings just before serving.
Instructions
To make the reduction, stir together the pomegranate juice and brown sugar in a saucepan. Bring to a boil and then reduce the heat to maintain a strong simmer. Stir occasionally and cook for about 30 minutes until thickened. After about 20 minutes you will need to stir more often to prevent it from sticking to the bottom of the pan and burning.
To test, spoon some of the reduction out of the pan and let it sit on the spoon for about 30 seconds. It should thicken and coat the surface of the spoon. It will reduce to about 1/3cup when ready.
Remove the pan from the heat and add the cinnamon stick. Let cool to room temperature. Discard the cinnamon stick and store in an airtight container.
To make the muesli, add the oats and almond milk to a medium bowl. Add the brown sugar, cardamom, cinnamon, ginger, nutmeg, and salt. Stir well. Cover and refrigerate for at least two hours, up to 24 hours.
When ready to serve, divide ¼ of the oats into each of four bowls. Top each with 1tablespoon of almond butter and yogurt. Add ¼ of the sliced kumquats and orange. Drizzle each withabout 1 tablespoon of the pomegranate cinnamon reduction and sprinkle with 1tablespoon of almonds and ¼ cup pomegranate arils.