Isn’t this the most autumny recipe you’ve ever seen?
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.
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