Pomegranate-Almond Toast


Almond and pomegranate combine for a gorgeous, jewel-toned toast that looks beautiful and tastes great.

Pomegranate and Almond Toast
Photo: Caitlin Bensel
Hands On Time:
5 mins
Total Time:
5 mins

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.


  • 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)


  1. Spread 1 tablespoon almond butter on each piece of toast. Top evenly with pomegranate arils and pepitas. Drizzle with syrup, if desired.

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