It's always a sorry day when the last of the fresh berries disappear from the Farmer's Market. As a life-long devotee to both oatmeal and yogurt as year-round breakfast foods of choice, the winter time tends to leave my cereals and live cultures a bit less than, er, lively--and granola only gets you so far!
Thankfully, it's around this time of year that pomegranates descend onto supermarket shelves. I've been in love with the wondrous fruit since I was a kid (I always got one in my stocking, though sometimes it was a challenge to shake it out of there!) They are a bit time consuming to take apart, but I find it kinda meditative, standing barefoot in the kitchen in my boyfriend's sweater, slowly separating fruit from pith. Once removed, the ruby red seeds last several days in the fridge. I like to sprinkle a handful over hot six grain porridge, slice up some banana, and add a splash of oat milk and orange blossom honey. Such a perfect, simple winter breakfast.
