Spiced Persimmon Oatmeal

In case you haven’t noticed, I’m really into persimmon lately. This hard-to-find fruit has edged its way into a few recipes lately, such as this Chai Spiced Pumpkin Oatmeal and Mango Persimmon Oatmeal. In addition, I eat a massive spinach and kale salad nearly every day, and it almost always includes diced persimmon.

Spiced Persimmon Oatmeal

The other inspiration for this post was frequent commenter Christine, who requested that I need to do more “5 ingredients or less” recipes. I concur! These recipes can sometimes be limiting, but I find they make great “bases” that people can take and run with, topping with whatever they want.

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Do you see now why I like it when you guys leave comments? They are precious. Precious little diamonds. 😛

Spiced Persimmon Oatmeal by the Oatmeal Artist #vegan

One risk of “5 ingredients or less” recipes is that you might end up with a bland oatmeal. Considering persimmon has a pretty neutral flavor, this was especially crucial for me to think about. To counteract this tendency, I used pumpkin pie spice. Technically, this is a mix of spices, and if you do not own it, you can make it yourself by combining cinnamon, ginger, nutmeg, cloves, and allspice. But if you premix this and always have it available, or if you buy a jar of already mixed pumpkin pie spice, it counts as one super convenient ingredient.

Right? Right. It’s not cheating. It’s not cutting corners. It’s planning ahead. 🙂

Spiced Persimmon Oatmeal by the #OatmealArtist

To further make this recipe more unique, I used hazelnut extract instead of vanilla (but vanilla would work just fine). I topped my final product with dried cranberries and chopped walnuts; I would have used hazelnuts if I had had them in stock (which I rarely do).

Spiced Persimmon Oatmeal #vegan

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All you have to do is leave comments. See details here. Contest ends this Saturday!!!

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Spiced Persimmon Oatmeal

Prep Time: 3 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
  • 1-2 persimmons (I used one and a half)
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp hazelnut extract (or vanilla)
  • pinch of salt

How to make it:

  1. Bring milk (I use 1/2 c almond milk and 1/4 c water) 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. Whatever amount of persimmon you are using, grate (recommended) or finely dice half of it into the saucepan.
  3. With the remaining half of your persimmon(s), dice or cube and add to oatmeal. Stir occasionally while oatmeal cooks.
  4. Once more of the liquid has absorbed, add hazelnut extract, pumpkin pie spice, and salt. Stir.
  5. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Top with more diced persimmon if you wish, and another splash of milk. Other possible toppings are nuts, nut butters, berries, apple slices, raisins or other dried fruits, or coconut flakes.

Just an FYI:

Grating half of the persimmon helps with the distribution of flavor and creates a creamier final product.


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.

11 Responses to Spiced Persimmon Oatmeal

  1. Dana says:

    Wow, talk about great timing, I just bought my first persimmon. Apparently it’s an Hachiya persimmon. I need to wait until it’s super soft before eating it. I read that placing it in a brown paper bag with a banana can ripen it faster, but I’m in no rush.

  2. Christine says:

    Thank you for taking my comment to heart! This recipe will be a new experience for me in more ways than one. I’ve never tried persimmon. In fact, I’m not even sure what they look like or how to cut or prepare them. Also, what brand of hazelnut extract do you use? I normally use McCormick or store brand extracts. I’ve never seen hazelnut extract in the store.

  3. I don’t think I’ve ever had a persimmon… I need to change that. This looks delicious!

  4. Sandra says:

    Sounds like a yummy way to get Vitamin A without ingredient overload!!

  5. Kelsey says:

    Any ideas for other fruits that pair well with pumpkin pie spice? Turns out I don’t really like persimmons. Which is a shame because they’re so pretty!

    Also I totally agree with Christine’s comment, I love the fancy recipes, but I keep going back to the more simple ones for early mornings.

    • Christine says:

      Hi Kelsey: Apples pair well with pumpkin pie spice. I imagine that pears would too. I’ve never tried it, but there’s a spiced banana variation of the Oatmeal Artist’s Basic Banana Oatmeal. It uses pumpkin pie spice in the place of the cinnamon. Basic Banana Oatmeal is also a 5-ingredients-or-less recipe.

    • Lauren Smith says:

      What Christine said. 🙂 Also, peaches and apricots, but they’re not really in season right now.

      • Christine says:

        Oh yes! Peaches do pair well with pumpkin pie spice. I discovered that over the summer when I got hooked on your overnight peach pie oatmeal. That’s a brilliant recipe, by the way. It will be hard to wait another 8-9 months before peaches are back in season and I can make it again.

  6. Aino says:

    I’ve never tried a persimmon before but they’re currently on offer in my nearest grocery store so maybe I should finally give them a go. This recipe looks really delicious and like an easy way to try out persimmons for the first time 🙂

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