Persimmon Oatmeal
I just finished writing a blog post for November seasonal eats, and I made a promise to start sharing more seasonal recipes! So let’s start with the best food possible, aka breakfast food <3
Cold mornings REQUIRE a warming bowl of oatmeal, so here’s a recipe for a super simple & delicious fall breakfast 💛
Persimmons (or kakis as I grew up calling them) are sweet, almost honey-sweet fruits, that are in season from late October to January. Which is way too short of a time if you ask me 😭 These fall fruits are high in fiber, and a great source of vitamin A and Manganese. You can use them in your morning oatmeal, yogurt bowls, crumbles, salsas (yes, persimmon salsa is amazing), pies, salads, drinks, or just snacking! I like to eat my persimmons with sprinkling some cinnamon or lime & chili flakes on top of them. Yam!!
PERSIMMON OATMEAL RECIPE
Cooking time 10 min
Serves 1
Ingredients
- 1 dl or ⅓ – ½ cup rolled oats (or whatever amount that makes you feel satisfied <3)
- 3 dl or 1 ¼ cups oat milk
- 1 tablespoon almond butter
- 1-2 teaspoons (ground) flax seeds
- Pinch of salt
- Ceylon cinnamon
- Persimmon
- Frozen berries – I used strawberries and blueberries
Instructions
- Prepare your oatmeal by letting it simmer over low-medium heat on the stove. You can also make your oatmeal in the microwave if you’re short on time. It will be ready in a few minutes. Cut your persimmon (a good rinse will do, no need to peel the fruit!) and add it on top of the oatmeal with the cinnamon, berries, almond butter, and flax seeds. Enjoy <3
How to spot a sweet persimmon
The sweetest and best-tasting persimmons have a jelly-ish texture and a sweet, delicious flavor. Picking a good persimmon is kinda like picking up perfect avocados; the fruit should be slightly soft to the touch but not overly mushy.
If you can’t find any ripe persimmons at the store, you can take them home and speed up the ripening process by placing some bananas, avocados, or tomatoes next to them.
More breakfast recipes <3
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