I’ve come out of my slump, at least temporarily, to share this new recipe with you.
Isn’t this the most autumny recipe you’ve ever seen?
Okay, most of you would probably expect pumpkin or squash for an autumny recipe, but living in diverse Brooklyn neighborhood means my concept of “autumn fruits” has changed drastically. I used to think of pumpkin, apples, and pears, but now I think of persimmon, figs, and pomegranates, too.
What you'll need:
- 3/4 cup milk of choice, or water*
- 1/4 cup quick cook steel cut oats*
- 1 ripe fuyu persimmon
- 1/2 tsp pumpkin pie (or apple pie) spice
- 1/2 tsp hazelnut extract (or vanilla)
- pinch of salt
- fresh or dry figs, for topping
- maple syrup, for topping (optional)
How to make it:
- Bring milk to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- Cut the persimmon into thirds. Dice one third and set aside (for topping). Finely dice (or even grate or puree) the remaining two-thirds and stir into the oatmeal.
- Once more of the liquid has absorbed, add extract, spices, and salt. If desired, add maple syrup to taste. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, reserved diced persimmon, sliced figs, and any other additional toppings (shredded coconut, nut butter, nuts, etc.).
Just an FYI:
*You can make this with rolled or quick oats by increasing the liquid to 1 cup and the oats to 1/2 cup.