Crunchy Pomegranate Granola and Syrup #recipe from @katrinaskitchen

If you are a food blogger then you probably know the kind people at POM Wonderful. Not only do they sell a delicious product but they like to get it in the hands of food bloggers so we can talk about it (we are kind of not very quiet about our food opinions). So when I was asked if I wanted a case of POM Wonderful to sample I was excited to accept. This is not a paid endorsement; they simply gave me the product to try and give my honest opinion. I quickly went to work on replacing the water in many recipes with POM Wonderful – it was a good week for breakfast in our home. This is a jam-packed blog post today with a bonus recipe…so keep reading to the end!

Crunchy Pomegranate Granola and Syrup #recipe from @katrinaskitchen

I remember the first time I tried pomegranate arils (seeds). I was in fourth grade and someone in my class had just taken a trip to somewhere where pomegranates were grown – okay I admit that the details are a little fuzzy but I still remember the big picture. She brought the fruit in to share with the class and I was smitten with this new idea of eating the actual seeds of a fruit instead of the flesh. I still love them today and have recently started enjoying pomegranate juice.<

Crunchy Pomegranate Granola and Syrup #recipe from @katrinaskitchen

This granola is sweet and fruity. I loved that you could taste the POM juice in the background of every bite. But don’t let this recipe scare you off if you don’t like pomegranate- it can be replaced by any juice or even water. I also used coconut oil for the first time in this recipe and I am convinced that this is the reason my granola finally produced the texture that I’ve been looking for. If you’ve never baked with coconut oil I suggest that you go get yourself some. I found it in the organic foods section of my grocery store. Coconut oil comes in solid form but becomes liquid at 75 degrees. I simply squished the coconut oil through my fingers and let it drip into the bowl – how fun is that?!

Crunchy Pomegranate Granola and Syrup #recipe from @katrinaskitchen

I tend to be more of a dumper than a measurer when it comes to granola. But I promise you that I measured this time and the results were delicious- crunchy and clumpy with just a hint of cinnamon and fruit throughout. As you can tell from my pictures I chose to eat my granola piled up on top of waffles and drizzled with Pomegranate Syrup. Oh yes I suggest you do the same. It will be a good week for breakfast in your home too.

This granola recipe would not have been nearly the success it was without Amanda from I am Mommy and Sylvie from Gourmande in the Kitchen. With their tips you should be able to have success in all of your granola-making endeavours. Thank you, ladies!

Pomegranite Granola and Syrup from @KatrinasKitchen

Pomegranate Granola and Syrup Recipe

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Ingredients

  • For the Granola:
  • 2 Cups rolled oats, old fashion oats
  • 2 Cups quick oats
  • ½ Cup wheat germ
  • 1 Teaspoon cinnamon
  • ½ Cup coconut oil
  • ½ Cup brown sugar
  • 2 Teaspoons vanilla
  • 3 Tablespoons POM Wonderful Pomegranate juice*
  • ½ Cup honey
  • 1 Cup dried fruit, I used pomegranate, blueberries, and cherries
  • For the Syrup:
  • ½ Cup maple syrup
  • ½ Cup brown sugar
  • 3 Tablespoons POM Wonderful Pomegranate juice

Instructions
 

  • For the Granola:
  • Preheat oven to 250. Combine oats, wheat germ, and cinnamon in a large bowl.
  • Measure out ½ cup of solid coconut oil. Using your hands scoop small batches out of the cup and press it together with your palms over the granola bowl. Coconut oil becomes liquid at 75 degrees so it will melt in the warmth of your hands. Of course you could melt it on the stovetop but this way is SO much more interesting and fun.
  • In a separate bowl combine brown sugar, juice (or water), vanilla, and honey. You can heat this mixture in the microwave if desired before pouring it over the granola. I sometimes heat it if my honey is too thick and not mixing well.
  • Spread granola out over 2 large rimmed, greased baking sheets. Use your hands to form clumps of granola if you like it chunky.
  • Bake at 250 for 20 minutes.
  • Stir. Bake for an additional 20 minutes.
  • For the Syrup:
  • Combine all ingredients. Mix well.
  • Pour over granola and/or waffles.

Original recipes and images © In Katrina's Kitchen

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