Food Recipes Pomegranate-Almond Toast 3.7 (3) 2 Reviews Almond and pomegranate combine for a gorgeous, jewel-toned toast that looks beautiful and tastes great. By Jenna Helwig Jenna Helwig Instagram Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Published on December 16, 2020 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 5 mins Total Time: 5 mins Servings: 2 Jump to recipe Almond butter tops whole grain toast, then a shower of sweet-tart pomegranate arils (aka “seeds”) and nutty pumpkin seeds top it off. There’s an optional drizzle of maple syrup to balance it out, too. It’s a fun, simple breakfast that you can put together in only five minutes and is customizable to your taste. Don’t like pomegranates? Try raspberries instead. Or, if you’re out of pepitas, substitute sunflower seeds. Honey works rather than maple syrup, too. Shopping tip: While you can purchase pre-seeded pomegranate arils, it’s easy and cheaper to do it yourself. Ingredients 2 tablespoons almond butter 2 slices whole-grain bread, toasted 3 tablespoons pomegranate arils 2 teaspoons toasted, lightly salted pumpkin seeds (pepitas) 1 teaspoon pure maple syrup (optional) Directions Spread 1 tablespoon almond butter on each piece of toast. Top evenly with pomegranate arils and pepitas. Drizzle with syrup, if desired. Rate it Print