Spiced Persimmon and Fig Oatmeal

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?


? This Spiced Persimmon & Fig Oatmeal is coming tomorrow.

A photo posted by Lauren Smith (@oatmealartist) on

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.


Persimmon and Fig Oatmeal

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: serves 1

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:

  1. 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.)
  2. 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.
  3. Once more of the liquid has absorbed, add extract, spices, and salt. If desired, add maple syrup to taste. Stir.
  4. 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.


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 Spiced Persimmon and Fig Oatmeal

  1. Christine says:

    Thank you! I’m glad you’re posting recipes again.

    • Lauren Smith says:

      🙂 It’s mostly because I bought persimmons and figs before the election to make this recipe, and they were about to go bad. Haha. If you have anything to share for Monday, that’d be great. I’m actually in Atlanta this weekend so I have nothing for Monday. 😛

      • Christine says:

        Oh! I’m just seeing this now. If I can think of another original recipe or post idea, I’ll make sure to send it your way. Actually, there are 3 oatmeal recipes that I made all the time for years before I discovered your blog. They’re very simple, and 2 use sugar, but they’re tasty and quick to prepare. I think they would be most helpful to someone who’s trying to transition away from the packets. After I take pictures and do the write up, I’ll email it to you.

        I hope you had a great Thanksgiving!

  2. Kat says:

    We are so glad that you are back (even if it only temporary). Enjoy your time in Atlanta!

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