Chai-Spiced Pumpkin Oatmeal with Persimmon

Do you love Pumpkin Pie Oatmeal? Could you eat it every day and never get sick of it?

OR do you like it, but you’re looking for a slight change? If you fit in the latter camp, I have the recipe for you. This chai-spiced porridge tastes quite reminiscent of pumpkin pie, but the addition of cardamom gives it a distinctly different experience.

Chai-Spiced Pumpkin Oatmeal with Persimmon #oatmealartist #vegan

And yes, I am aware that chai literally translates to tea. But we Americans use chai to refer to a specific tea: masala chai.

Chai-Spiced Pumpkin Oatmeal with Persimmon by the #oatmealartist #veganBecause I’m in love with persimmons right now, I included that on top to make this oatmeal extra special. You could make the porridge with or without the persimmon, or you could sub in a different fruit!

Chai-Spiced Pumpkin Oatmeal with Persimmon #oatmealartist

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Chai-Spiced Pumpkin Oatmeal with Persimmon

Prep Time: 2 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup milk of choice
  • 1/4 cup water (or more milk)
  • 1/4 quick cook steel cut oats (I use Country Choice Organic)
  • 1/3 cup pumpkin puree (or any winter squash)
  • 2 tsp maple syrup (or 2 chopped dates)
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/8 tsp cardamom
  • 1/8 tsp ginger
  • pinch of cloves
  • pinch of salt
  • handful of raisins (optional)
  • diced or sliced persimmon for topping (omit if desired)*

How to make it:

  1. Bring milk and water to a boil, add oats, and reduce heat to medium. (If using chopped dates, add now. If you’d also like to add a teaspoon of flax or chia seeds, do so now.)
  2. After a couple minutes, stir pumpkin puree into oats. Stir occasionally.
  3. Once more of the liquid has absorbed, add maple syrup (unless you're using dates), vanilla extract, spices, and salt. Stir. Add more sweetener if you think it's necessary.
  4. If using raisins, stir in now.
  5. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, diced persimmon, and any other additional toppings (nuts, fruit, etc.).

Just an FYI:

*Persimmons can be expensive and hard to find. Any autumnal fruit would work here (apples, pears), or whatever fruit you want. Or just omit it!

Chai-Spiced Pumpkin Oatmeal #oatmealartist

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

9 Responses to Chai-Spiced Pumpkin Oatmeal with Persimmon

  1. I’m so excited to see you try a pumpkin/persimmon combination! I hate to admit it, but bizarrely my all-time favourite oatmeal recipe is not on this website – it’s Pumpkin Persimmon Overnight Oats on Keepin’ It Kind (but with my own modifications). Yours sounds great too. Could be my new fave!

  2. Kelsey says:

    My whole foods had ripe persimmons when I went shopping today, what a coincidence! Can’t wait to try this out tomorrow morning.

  3. Lyndsey B says:

    Oh yum! I can’t wait to try this recipe. Instead of the persimmon, I’m thinking of adding diced apples to the oatmeal while it is still cooking. This is a very creative recipe, and a good twist on all of the pumpkin pie spiced recipes floating around.

  4. Alexus says:

    How do you prepare your persimmon? I have been wanting to get one but I am confused as to how you prepare them.

  5. Cassie says:

    Yum! I looooooooooove pumpkin. Kabocha is actually my favorite type of pumpkin–it’s Japanese!

  6. Kristin says:

    My first taste of persimmon and I think I’m hooked!

  7. Gisele says:

    This was great- with and without persimmon! With th persimmon, I peeled them. Without, I doubled the spices and added 1/4 tsp ghee. Then it was buttery pumpkin oatmeal!

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