Here are some fabulous pomegranate breakfast recipes that are incredible nutritious and are a wonderful way to bejewel your breakfast, especially a bowl of breakfast quinoa with pomegranate. Find more of my pomegranate recipes.
About a month ago, my family and I travelled an hour north of San Diego to Fallbrook, on a mission to visit an avocado orchard. The ranch belongs to the parents of a good friend of ours. And being the recipient of many of my recipes to taste-test, he was kind enough to arrange our visit.
Although most of the avocados were picked, it was November, there were many still left on the tree waiting for the next picking. But we weren’t there for the avocados, at least not this visit. We were there to pick some pomegranates.
Our friend, Don, told us that when his parents bought the ranch, they planted other fruit trees for their own use. This included navel oranges, Valencia, tangerines, grapefruit, lemons, limes, apples and others. I was in heaven.
The story continues with Don convincing his family to plant a pomegranate tree. But, every year he and his family would eat only a couple pomegranates, using a few as decorations for the holidays. Most were picked by birds or would fall to the ground and left to rot.
Don has long left the ranch, but he tells us that every Thanksgiving his family teases him mercilessly about this single pomegranate tree that no one wanted, but him. He turns to me and asks, “Would you like some pomegranates??”
My husband and I were more than happy to accept and we were quickly invited to come pick “as many pomegranates we wanted.”
That’s a loaded statement in our book. As many as we wanted?! We picked the tree bare.
The kids had an absolute blast. They were small enough to crawl up the snug spaces in the tree and pick the pomegranates. My husband would get the fruit they couldn’t reach and my youngest would pickup any pomegranates that landed on the grass.
It was a real family affair!
We showed our gracious hosts the best way to seed a pomegranate, and my hubby quickly seeded a few. He’s become quite at ease to shucking pomegranates after last year’s POM experience. I also have a video to show you how to seed a pomegranate quick and easy.
The kids really loved the eating the pomegranate seeds straight out of the husk. Our view was spectacular and the weather perfect. It was a wonderful way to end a positively fun and unique experience.
After hauling about 200 pomegranates, several dozen limes, oranges and grapefruits, and of course, some avocados, we thanked our hosts and returned home. The kids were giddy with excitement. They adore pomegranates.
This weekend, my husband finished seeding the last of the pomegranates, staying up ’til 1am to finish the job. We’ve juiced more than half of it, (sending a bottle to our friends) and have about a gallon of juice in the refrigerator now. We’ve spent a month enjoying our ruby red fruit in almost everything.
Especially for breakfast.
Pomegranate Breakfast Recipes
One is a Pomegranate Smoothie.
Smoothies are real popular in my house, The kids want them all year long and I am always mixing different fruit combinations with the changing seasons. This smoothie is made with thick Greek yogurt, pomegranate juice, a banana and pomegranate syrup (or honey).
Another great way to start your morning is with Breakfast Quinoa with Pomegranate (pictured at the top of the post). Quinoa isn’t just for salads or pilafs.
How about Pomegranate Yogurt Pancakes?
Or even some Pomegranate Jelly for your breakfast bagel.
And the last pomegranate breakfast recipe I am going to share with you, is what is pictured at the top of the post: My Breakfast Quinoa with Pomegranate.
- ½ cup quinoa, uncooked
- 1 cup water
- 1 cup milk (cow milk, almond milk, or coconut milk)
- ½ cup pomegranate arils
- ¼ cup pistachios, shelled and chopped
- 2 teaspoon honey, maple syrup or agave nectar
- In a fine-mesh sieve, rinse quinoa with water.
- Bring 1 cup water to boil in a small pot.
- When water has come to a boil, add quinoa.
- Bring back to boil, then reduce heat to low and cover pot.
- Cook until done, about 12 minutes.
- Remove from heat and let quinoa cool, about 10 minutes if you like it warm.Divide quinoa into two bowls and add milk of your choice, ½ cup per bowl.
- Sprinkle pomegranate arils, chopped pistachios and sweetener of your choice over quinoa.
Serving Size:1 bowl
Amount Per Serving: Calories: 401Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 10mgSodium: 139mgCarbohydrates: 61gFiber: 6gSugar: 21gProtein: 14g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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