Popular Porridges
Tag Archives: persimmon
Persimmon, Cardamom, and Pistachio Oatmeal [Guest Post]
Hi there! If we haven’t met yet, my name is Kelsey, aka @amindfulvegan on Instagram. When Lauren said she was going to take a little bit of time off, I offered to help keep the oatmeal content coming with a guest post. I can’t say this is as exciting as Christine’s oatmeal packet pancakes, but it’s still pretty tasty.
This recipe features one of my favorite fruits: persimmons. Their season is painfully short, but persimmons are so delicious. They pair well with a lot of flavors: you can get fancy with matcha oatcakes with maple persimmon compote or keep it super simple with persimmon cinnamon-raisin oats (both Lauren’s recipes, of course). (more…)
Persimmon and Red Bean Paste Oatmeal
Beans?! In oats?!?!
While it may seem trippy to put beans in a dessert, red bean paste is really just a sweet paste, but it does (intentionally) retain its ~bean~ flavor. (Scroll down to learn about what red bean paste is.)
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?
Gingerbread Persimmon Oatmeal + Product Review: BetterOats
Lately, I have been on the constant prowl for recipes that would work well with persimmon. My philosophy is this: persimmon has a muted but pleasant flavor, and pairs best with bold flavors. That is why I used this delightful fruit atop my Chai-Spiced Pumpkin Oatmeal; it contributed a calm sweetness to an otherwise “loud” oatmeal base.
Next up? Gingerbread.
I have made gingerbread oatmeal a variety of ways: with banana, with sweet potato, and with pumpkin. Truthfully, they all work beautifully, and it all depends on what “background flavor” you want in your life (i.e. just pick your favorite). Alternatively, you could use grated zucchini or yellow squash for a nutritional filler that adds no flavor. (more…)
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POSTED IN: bananas, dessert lovers, hidden banana, persimmon, pumpkin, review, sweet potato, veggies, zucchini
POSTED IN: bananas, dessert lovers, hidden banana, persimmon, pumpkin, review, sweet potato, veggies, zucchini
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.
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. (more…)
Chai-Spiced Pumpkin Oatmeal with Persimmon
Do you love Pumpkin Pie Oatmeal? Could you eat it every day and never get sick of it?
OR do you like it, but you’re looking for a slight change? If you fit in the latter camp, I have the recipe for you. This chai-spiced porridge tastes quite reminiscent of pumpkin pie, but the addition of cardamom gives it a distinctly different experience.
And yes, I am aware that chai literally translates to tea. But we Americans use chai to refer to a specific tea: masala chai. (more…)
Mango Persimmon Oatmeal
Bliss. If I could sum up my experience of the last two weeks, it has been bliss. My world has felt out of control for three or four years now, ever since I strapped on the weight of teaching on my shoulders. To every teacher out there that is in the trenches and powering through, I praise you. You have more strength than I do.
Or . . . more likely, the intense extroversion required to be an effective teacher wore my introverted heart out. Either way, I feel free. Weightless. (more…)
Persimmon Coconut Steel-Cut Oatmeal
I HAD MY FIRST PERSIMMON.
Many readers have suggested using persimmon in oatmeal. However, I was completely overwhelmed at the idea. How would I possibly create a recipe using a fruit I had barely even heard of, and had definitely never tried?
One day, Allison brought a persimmon into work. Seeing her eat her first persimmon–the deep look of curiosity on her face as she sliced through and bit into its tangerine-colored flesh–made me want to try one as well.
