POM Tahini Date Smoothie Bowl

Sesame oat crumble:

• 1 tablespoon unsalted butter
• 3 tablespoons white and black sesame seeds
• ⅓ cup old-fashioned rolled oats
• ¼ cup walnuts, chopped
• 2 tablespoons pure maple syrup
• ¼ teaspoon ground cinnamon
• Pinch kosher salt

Tahini date smoothie bowl:

• 4 pitted Medjool dates
• 1 cup plain whole milk yogurt
• ⅓ cup POM Wonderful 100% Pomegranate Juice
• ‍2 frozen bananas
• ¼ cup tahini, well-stirred
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• 8 unsweetened almond milk frozen ice cubes
• 1 cup fruit for topping including bananas, kiwi, mango, and pineapple
• ⅓ cup POM Wonderful Pomegranate Arils

1. For the sesame oat crumble: Line a baking sheet with parchment paper. Heat a medium nonstick skillet over medium-low heat and melt butter. Add the sesame seeds, oats, and walnuts and allow to toast until fragrant, 1–2 minutes. Add the maple syrup, cinnamon, and salt and stir to coat. Allow to cook until the oats are covered in the maple syrup and lightly caramelized, about 2 minutes. Spread the mixture onto the prepared baking sheet to cool completely. Set aside.
2. For the tahini date smoothie bowl: To a blender, add dates, yogurt, POM Wonderful 100% Pomegranate Juice, frozen bananas, tahini, vanilla, cinnamon, and almond milk ice cubes. Blend until smooth, adding more POM juice if needed.
3. Divide the smoothie between two bowls and garnish with extra fruit, POM Wonderful Pomegranate Arils and the sesame oat crumble.‍

Tip: Make into a traditional smoothie by adding ½ cup unsweetened almond milk or water for a thinner consistency.