Mango Persimmon Oatmeal

Bliss. If I could sum up my experience of the last two weeks, it has been bliss. My world has felt out of control for three or four years now, ever since I strapped on the weight of teaching on my shoulders. To every teacher out there that is in the trenches and powering through, I praise you. You have more strength than I do.

Mango Persimmon Oatmeal #vegan

Or . . . more likely, the intense extroversion required to be an effective teacher wore my introverted heart out. Either way, I feel free. Weightless.

Being unemployed is less stressful than stepping into that classroom every day. Than standing at the front of the room, looking into the eyes of students who are relying on you to guide them to a successful adulthood. Than analyzing test scores with the implication that you weren’t doing your job as a teacher because one student did not score as well as the network average. Than dealing with the constant whiplash of “the right way” to teach, to manage, to discipline, to assess. Than the evaluations. Than the fact that your classroom was destroyed daily by 100 students filtering it in and out, even though you tried to organize and clean it obsessively because you’re Type A and can’t stand clutter (I’m sure parents can relate to this).

Mango Persimmon Oatmeal #vegan #oatmealartist

Yep. I’d rather be unemployed and move into my parents’ basement than ever be in a classroom again. And I am not a lazy person. Actually, that’s the problem. I’m such a hard-worker that I let teaching consume me. I had zero energy left for anything else. There’s a reason why some of my best recipes (and pictures) were posted during summer vacation.

Mango Persimmon Oatmeal #oatmealartist #vegan

But now I’m free. All year, I would cry Sunday nights at the thought of returning to the school the next morning. These days, it’s not uncommon for me to cry tears of joy. I will literally sit in a coffee shop, sipping my espresso, working on my blog or doing some other writing, and suddenly just tear up and try to memorize that feeling of bliss. I want that feeling tattooed on me. I don’t ever want Sunday gloom ever again.

And to all the students who stalked me and found my blog: do not take this personally. You know those classmates who don’t like to work with a partner? Who like to think and work on their own? That’s Ms. Smith. Ms. Smith loved to sit at her desk and design lessons; she did not enjoy standing at the front of the classroom and giving you those lessons, no matter how much she adored talking about predicate adjectives, or how brilliant your answers were, or how much she loved watching your writing skills improve throughout the year, or how much you made her smile and laugh.

Mango Persimmon Oatmeal

Phew. I know that has nothing to do with oatmeal, but I felt the need to get all of that out. After all, many of you have been following the blog for a long time and watching my slow deterioration, and I can’t help but share this 180-turn my life has taken. Yay mental health!

So yeah, here’s a delicious recipe. With persimmon and stuff. 😉

Random Recommendations:

Mango Persimmon Oatmeal

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup coconut milk
  • 1/4 cup water (or more coconut milk)
  • 1/2 cup (or more) diced persimmon
  • 1/4 cup quick cook steel cut oats (I use Country Choice Organic)
  • 1/2 cup (or more) diced mango (I used frozen)
  • 1/2 tsp vanilla extract (optional)
  • pinch of salt

How to make it:

  1. Add coconut milk and water to a medium saucepan. Add diced persimmon immediately.
  2. Bring liquid to a simmer or low boil and let the persimmon cook for a minute or two on its own.
  3. Next, add oats, and reduce heat to medium or medium low. (If you’d like to add a teaspoon of flax or chia seeds, do so now.)
  4. Add diced mango, vanilla extract, and a pinch of salt and stir.
  5. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Add another splash of coconut milk, shredded coconut, and more persimmon and/or mango.

Mango Persimmon 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.

5 Responses to Mango Persimmon Oatmeal

  1. Yay!! It’s so wonderful to hear that you’re enjoying life again. And that you’re experimenting with persimmons 🙂 I remember when I asked for persimmon recipes and you said you’d never tried them before. I don’t think I’ll find them here at this time of year, but I will definitely keep this one in mind for autumn!

  2. xdestitutex says:

    Hey Lauren!
    First of all i’m glad you finally feel good again and were able to just shed the burden that was draging you down (a lot of people aren’t able to do so). 🙂
    (An yes i know exactly how it feels to force yourself to get up and get through the day)

    But let’s get to the reason i’m writing this comment ^^:
    It’s really a huge coincidence that i still have two persimmons i was wondering about how to use them up. The first one probably is going right into my “Cornflakes-Fruit-Muesli” which consist of one part cornflakes, one part oats, ~100g of fruit and a mixture of 1/3 yoghurt and 2/3 milk ^^, but what about the other one?

    An there is you! Lifesaver! ^^
    But one question left: How crucial is the coconut milk? I’m just asking because here in germany coconut milk is way too expensive for a students income like mine. ^^
    Are there any substitutes? ^^’

    • Lauren Smith says:

      You can use whatever milk you’d like. Coconut milk just complements the mango and persimmon nicely, but it’s not required. 🙂 Thanks for your kind words!

      • xdestitutex says:

        No Lauren, thanks for your blog, your work, inspiration and of course your answer. ^^

        Do you think a tsp of oconut flakes will make it up for the missing coconut milk? 🙂

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