Recipe: Cacao Ginger Oats with Pomegranate

Ginger Oats with Pommegranate Who said you can’t eat chocolate for breakfast? You can if you follow this easy recipe using these deliciously crunchy cacao nibs.

So what are cacao nibs? They are one of the world’s best ‘Superfoods’ – an organic wholefood rich in antioxidants, and magnesium which also increases happy neurotransmitters to make us feel good throughout the day.

Those from Professional Whey originate from the criollo cacao bean from Satipo in Peru and are Fair Trade. But don’t think sweet chcocolate, these tiny super crunchy morsels are very bitter, and may take some getting used to.

This recipe is a raw take on the warming Ginger Spiced Oats I posted the other day. Deliciously moorish, this is a higher calorie recipe designed to be eaten as two half meals, or to serve two.

And with pomegranates in season it’s a great opportunity to boost your antioxidants and fibre intake, keeping you fuller longer. Pomegranates are best when they’re red and BIG! They shrink in size as they dry out making the seeds hard and tasteless. Deseeding a Pomegranate can take a bit of time and effort (Click Here to see the easy way to deseed a pomegranate), but the seeds can be kept in an airtight container in the fridge for a week or so.

If pomegranates aren’t in season in your neck of the woods, then usually berries are. So substitute the same weight for blueberries and raspberries.

If you’re gluten or wheat intolerant oats, whilst GF, can be contaminated with wheat product during processing. So to be safe you can substitute the raw rolled oats with Macro’s Rolled Spelt or GF Steel Cut Oats.

For a ‘softer’ more easily digested recipe I soak the oats overnight, particularly if using rolled spelt or steel cut oats. But you can also eat this straight away if you like a more raw texture.