Day 23: On a Mediterranean Diet

Photo courtesy of Iain Bagwell; Styling: Kevin Crafts

Welcome to 30 Days on a Mediterranean Diet, our new blog series! It’s no secret that eating the Mediterranean way helps with heart health and weight loss. But fast-paced modern living makes it hard to stick to any diet, which is why each 30 Days on a Mediterranean Diet post will feature a healthy Mediterranean recipe.

I have to admit: I’ve never been a big fan of oatmeal. The texture, consistency, flavor. It’s always been something I’ve kind of had to make myself eat – until I found this gamechanger.

Roasted seeds and nuts come together with spices and fruit to take your oatmeal (or yogurt) to the next level. But the biggest thing for me?

Adding these elements, which just so happen to be super yummy, solves oatmeal’s texture dilemma for me. Fiber-rich pistachios* and vitamin C-packed pomegranate seeds** give your morning meal or snack a crunch while dried fruits bring a satisfying chew to the mix.

Try it out and let me know what you think! If you have the same oatmeal qualms as I’ve had, I guarantee you’re in for a treat.

Mediterranean Pistachios & Fruits
From Sunset
Makes 3 cups

Ingredients

1 1/2 cups roasted, unsalted pistachios
1/4 cup dried pomegranate seeds or dried cranberries
1/2 cup chopped dried apricots
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated or regular ground nutmeg
1/2 teaspoon cinnamon
2 teaspoons sugar (note: use brown sugar or substitute with honey)

Prep & Cook

Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and bake until lightly toasted, about 7 minutes. Let cool completely.
Toss pistachios with pomegranate seeds, apricots, allspice, nutmeg, cinnamon and sugar until well coated.

Make ahead: Up to 3 days; 1 week if you add dried fruit just before eating.