This was my breakfast yesterday. Greek yogurt with granola that I made with pomegranate molasses. Love the tang that the molasses gives and it is quiet easy to make at home. I made it with some cinnamon and vanilla but you can spice it as you like.
Ingredients:
For the Pomegranate molasses:
710ml of pomegranate juice
½ cup of sugar
1 tablespoon of apple cider vinegar
1 cinnamon stick
1 teaspoon of vanilla essence
For the granola:
1 cup of oatmeal
1 cup of buckwheat
¾ cup of slivered almonds
3 tablespoons of melted coconut oil
4 tablespoons of pomegranate molasses
1 teaspoon of vanilla essence
1 ½ tablespoons of honey
Place all of the ingredients for the molasses in a medium saucepan over medium heat. Stir until the sugar dissolves, about 2 to 3 minutes. Then reduce the heat to medium low and let it reduce until it becomes a thick syrup. This will take about 40 minutes. It will thicker like a caramel as it cools down. Remove the cinnamon stick. Let it cool down for a few minutes and then pour it into a glass jar. Let it cool completely before covering it. Keep it in the fridge.
To make the granola, preheat your oven to 180C/350F and line a baking sheet with parchment paper.
In a large bowl, mix the oatmeal, buckwheat, almonds, melted coconut oil, molasses, vanilla and honey. Then spread it evenly over the prepared baking sheet. Bake it for 25 minutes, stirring every 5 minutes. Because of the sugar content in the molasses, it browns quickly so be careful not to burn it.
Allow it to cool down completely before storing it in a airtight container.
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