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Pomegranate Granola Bar
Pomegranate Granola Bar Ingredients
  • 3/4 cup infused dried pomegranate arils
  • 3/4 cup dried blueberries
  • 2 cups old-fashioned rolled oatmeal
  • 1 cup sliced almonds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup toasted wheat germ
  • 3 tablespoons unsalted butter
  • 2/3 cup honey
  • 1/4 cup brown sugar, lightly packed
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt
  1. Preheat the oven to 350 degrees Fahrenheit. Butter an 8 by 12- inch baking dish and line it with parchment paper.

  2. Mix the oatmeal, almonds, and sunflower seeds together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned.Transfer the mixture to a large mixing bowl and stir in wheat germ.

  3. Reduce the oven temperature to
    300 degrees Fahrenheit.

  4. Combine the butter, honey, brown sugar, vanilla, and salt in a small saucepan over medium heat and bring to a boil. Cook and stir for about one minute, then add the toasted oatmeal mixture. Add the dried pomegranate arils and blueberries and stir well.

  5. Pour the mixture into the prepared baking dish. With wet fingers, lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.
Pomegranate Spinach Salad
Pomegranate Spinach Salad Ingredients
  • 1/2 cup infused dried pomegranate arils
  • 1 1/2 teaspoons red wine vinegar
  • 1 tablespoon plus
  • 1 1/2 teaspoons aged balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 freshly ground pepper
  • 6 tablespoons extra virgin olive oil
  • 2 medium bunches spinich, rinsed well and thick stems removed
  • 1/3 cup pine nuts, toasted

  1. In medium, non-reactive bowl, whisk together vinegars, salt, and pepper.

  2. Gradually drizzle in olive oil, whisking
    until emulsified.

  3. Toss spinich with just enough vinaigrette
    to coat.

  4. Sprinkle with walnuts and infused pomegranate arils and serve.

    • Chicken, Steak, or Seafood can be added to make a complete meal.
Pomegranate Trail Mix
Pomegranate Trail Mix Ingredients
  • 1 cup infused dried pomegranate arils
  • 1 cup dried cranberries
  • 1 cup dried cherries
  • 1 cup sunflower seeds
    (yogurt coated optional)
  • 1 cup pepitas

  1. Combine the ingredients in a large bowl. Store in an airtight container. Any dried fruit or nuts can be added or substituted.

Pomegranate Granola
Pomegranate Granola Ingredients
  • 3 cups rolled oats
  • 1 cup infused dried pomegranate arils
  • 1 cup slivered almonds
  • 3/4 cup shredded sweet coconut
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup vegetable oil
  • ¾ teaspoon salt
  1. Preheat oven to 250°F. In a large bowl combine the oats, almonds, coconut, and brown sugar.

  2. In a separate bowl, combine the maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheets pans.

  3. Cook for approximately 1 hour and 15 minutes, stirring occasionally for an even color. Add infused dried pomegranate arils and mix for even distribution.

Pomegranate Pistachio Chocolate Bark
Pomegranate Pistachio Chocolate Bark


  • 2 cups semisweet chocolate chopped
  • 2 cups white chocolate morsels
  • 1/3 cup infused dried pomegranate arils
  • 1/3 cup pistachios, chopped

  1. Line a 13 by 9-inch cookie sheet with waxed paper, with an extra 2 inches of paper to hang over the sides.

  2. Melt the semisweet chocolate in a double boiler, stirring every 30 seconds, until smooth. Pour the chocolate onto prepared sheet and spread to cover entire surface and form an even layer.

  3. Melt the white chocolate over in a double boiler, stirring every 30 seconds, until smooth. Drizzle melted white chocolate over semisweet chocolate layer.

  4. Sprinkle infused pomegranate arils and pistachios evenly over white chocolate layer. Gently press toppings into melted chocolate
    to set.

  5. Refrigerate until chocolate is firm, approximately 30 minutes. Remove waxed paper from chocolate. By hand, break chocolate into bite-size pieces.