How to Make Bobby's Blueberry-Pomegranate Power Bow | Brunch @ Bobby’s

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/32s2aiW From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Blueberry-Pomegranate Power Bowl Recipe courtesy of Bobby Flay Total: 9 hr Active: 30 min Yield: 2 servings Level: Intermediate 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. https://www.instagram.com/bobbyflay https://www.facebook.com/chefbobbyflay https://twitter.com/bflay Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BrunchAtBobbys #BobbyFlay #FoodNetwork #BlueberryPomegranatePowerBowl How to Make Bobby's Blueberry-Pomegranate Power Bow | Brunch @ Bobby’s | Food Network https://youtu.be/n5mijOm9xi8