Blueberry-Pomegranate Power Bowl with Toasted Quinoa Croutons

Name: Blueberry-Pomegranate Power Bowl with Toasted Quinoa Croutons
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT9H0M0.000S
Yield: 2 servings
Ingredients: Nonstick spray; 1 cup old-fashioned rolled oats, such as Bob's Red Mill; 3/4 cup quinoa; 1/2 cup slivered almonds; 1/2 cup pumpkin seeds; Large pinch kosher salt; 1/2 to 2/3 cup coconut oil, melted; 2 tablespoons agave syrup; 1 cup old-fashioned rolled oats, such as Bob's Red Mill; 2 cups frozen organic wild blueberries, plus a few extra for garnish; 1 frozen banana, halved; 1 cup nonfat Greek yogurt, plus 1/4 cup for garnish; 3/4 cup pomegranate juice; 2 tablespoons honey; 2 tablespoons pomegranate molasses; Juice of 1/2 lemon; 2 teaspoons freshly grated orange zest; Pomegranate seeds, for garnish, optional

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Level: Intermediate

Total: 9 hr (includes refrigeration time)
Active: 30 min

Yield: 2 servings

Level: Intermediate

Total: 9 hr (includes refrigeration time)
Active: 30 min

Yield: 2 servings

Ingredients

Toasted Quinoa Croutons:

Nonstick spray

1 cup old-fashioned rolled oats, such as Bob's Red Mill

3/4 cup quinoa

1/2 cup slivered almonds

1/2 cup pumpkin seeds

Large pinch kosher salt

1/2 to 2/3 cup coconut oil, melted

2 tablespoons agave syrup

Power Bowl:

1 cup old-fashioned rolled oats, such as Bob's Red Mill

2 cups frozen organic wild blueberries, plus a few extra for garnish

1 frozen banana, halved

1 cup nonfat Greek yogurt, plus 1/4 cup for garnish

3/4 cup pomegranate juice

2 tablespoons honey

2 tablespoons pomegranate molasses

Juice of 1/2 lemon

2 teaspoons freshly grated orange zest

Pomegranate seeds, for garnish, optional

Directions

For the croutons: Preheat the oven to 300 degrees F. Line a 9-by-13-inch baking sheet with parchment paper, and spray with nonstick spray.
Toss the oats with the quinoa, almonds, pumpkin seeds and salt in a large bowl. Add 1/2 cup coconut oil (if it has hardened in the jar, melt it in the microwave or on the stove over low heat) and agave. Toss until the mixture forms clumps; if it seems dry, add more coconut oil, 1 tablespoon at a time.
Spread the crouton mixture onto the prepared baking sheet in a thin, even layer. Bake on the middle oven rack until light golden brown, about 45 minutes--it will feel sticky when just out of the oven but will crisp up as it cools.
Remove the baking sheet to a baking rack and let cool completely. Break into clusters. (Makes about 3 cups. Extra can be stored at room temperature in a tightly covered container for 3 days.)
For the power bowl: Put the oats in a blender and blend until powder-like. Add the blueberries, banana, yogurt, pomegranate juice, honey, pomegranate molasses, lemon juice and orange zest. Blend until smooth.
Transfer the mixture to a container with a tight-fitting lid and refrigerate for at least 8 hour and up to 24 hours. (This will help create a smoother consistency as the oats will absorb some of the liquid and become thicker.)
To serve, divide the power bowl mixture between 2 bowls. Top with a dollop of yogurt, a few blueberries, some pomegranate seeds if using, and some quinoa croutons.