Hi there! If we haven’t met yet, my name is Kelsey, aka @amindfulvegan on Instagram. When Lauren said she was going to take a little bit of time off, I offered to help keep the oatmeal content coming with a guest post. I can’t say this is as exciting as Christine’s oatmeal packet pancakes, but it’s still pretty tasty.
This recipe features one of my favorite fruits: persimmons. Their season is painfully short, but persimmons are so delicious. They pair well with a lot of flavors: you can get fancy with matcha oatcakes with maple persimmon compote or keep it super simple with persimmon cinnamon-raisin oats (both Lauren’s recipes, of course).
Today’s recipe is more on the “simple” side of things; it almost makes the “five ingredients or less” tag. Cardamom and pistachios still make this easy breakfast feel fancy, and might help you mix up your usual oatmeal routine.
P.S. if you live in the US, Trader Joe’s is the cheapest place for persimmons. Just saying 😉
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats
- 1 persimmon (Fuyu works best, they’re shaped like little pumpkins)
- 1/4 tsp. cardamom
- 1/2 tsp. vanilla
- pinch of salt
- A handful of chopped pistachios
- A generous drizzle of honey, or maple syrup
How to make it:
- Chop your persimmon into bite-sized pieces.
- Bring your milk or water to a boil, add oats, salt, and your chopped persimmon and reduce to a simmer.
- When the oats has absorbed most of the liquid, add in your cardamom and vanilla.
- When you’re pleased with the consistency of your oats, transfer them to a bowl. Top with chopped pistachios, more persimmon, if desired, and any additional toppings you’d like (raisins are also amazing in this). Drizzle with honey right before serving.