Breakfast bowl with yogurt, granola, orange, and pomegranate

Place a large pan over low heat and pour in the olive oil with half of the finely chopped rosemary.

Let it sauté briefly.

Add all the seeds and nuts and roast everything while stirring, meanwhile chop the walnuts coarsely and cook everything together for about 10 minutes until roasted.

Remove the pan from the heat.

Stir in the honey, the rest of the rosemary, and a pinch of salt.

Let it cool and pour everything into a jar with a lid.

Cut the pomegranate in half, place it cut side down in your hand over a large bowl.

Tap out all the seeds with, for example, a small rolling pin, and repeat with the other half.

Remove any white membranes.

Cut off the top and bottom of the orange wide, squeeze it into a bowl, and mix in the yogurt.

Peel the rest of the orange, cut it in half, remove the middle white part, and slice it.

Scoop the yogurt into 2 bowls, distribute the pomegranate and orange on top, and finish with two scoops of granola.