Persimmon Cinnamon-Raisin Oatmeal

I had other plans for this week’s recipes, but when I walked into my produce market and spotted the newly stocked persimmon, I scrapped all those ideas immediately.

Persimmon! It’s been so long! Why must you hide for 80 percent of the year?

What you’ll need:

• 3/4 cup milk of choice*
• 1/4 cup quick cook steel cut oats*
• 1 ripe persimmon (fuyu recommended)
• 1/2 tsp vanilla extract
• 1/4-1/2 tsp cinnamon
• handful of raisins
• pinch of salt
• cinnamon raisin peanut butter, or cinnamon raisin PB2, 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). Grate or puree the remaining two-thirds and stir into the oatmeal.
3. Once more of the liquid has absorbed, add vanilla, cinnamon, raisins, and salt. If desired, add sweetener 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, optional peanut butter, and any other additional toppings (shredded coconut, nuts, etc.).

Just an FYI:

I think I have a tendency to overthink “special” ingredients like persimmon (or dragon fruit, or figs). For this porridge, I tried to break down those tendencies and focus on simple, easy, obvious flavors. What’s more “obvious” in oatmeal than cinnamon and raisins?

Because persimmon is primarily associated with Japanese cuisine, the cinnamon-raisin due might not immediately jump out as a possible complement. However, persimmon has such a simple, subtly sweet flavor that you can honestly combine it with anything.

Eating this reminded me of eating my Apple Cinnamon Oatmeal, but creamier and brighter.