Persimmon Oatmeal is healthy, warming and really easy to make in just 15 minutes. It is filled with sweet persimmon and warming spices like cinnamon, ginger, cardamom and turmeric.
On a cold winter morning, what is better then a warm bowl of oats for breakfast? This persimmon oatmeal recipe is ready easy to make and packed with flavour. It is vegan and gluten-free if gluten-free oats are used.
These Persimmon oatmeal recipe is easy to make with just a few ingredients. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Persimmons, peeled and finely chopped
- Rolled oats,
- Almond milk, gives this oatmeal a creamy texture. Other non dairy milk can also be used to keep this oatmeal vegan.
- Turmeric, ads a wonderful earthy flavour and beautiful yellow color.
- Cinnamon and cardamon, these warming spices go so well with the persimmon. Can also be replaced with all cinnamon.
- Ground ginger
- Salt, just a little really balances the flavours.
Persimmon oatmeal is easy and fast to make. Follow the instruction below and for the full written instructions, see the recipe card at the bottom.
- Add all the ingredients in a small sauce pan and stir well.
- Bring to a boil and then reduce to a simmer. Cook for about 10 minutes, stirring a few times, until desired texture. If it gets to thick, add a little more water.
To serve top with slices of persimmon, blueberries, almond flakes and a little maple syrup if desired.
Substitutions and Variations
- Spices – Instead of cinnamon and cardamom, all cinnamon, apple pie spice, chai spice or pumpkin spice can also be used.
- Milk – Any plant-based milk will work in this recipe. For non vegan, normal milk can also be used.
- Gluten-free – Oats are naturally gluten-free, but can contain traces of gluten. To ensure this recipe is gluten-free, use certified gluten-free rolled oats.
- Extra protein– Mix in 1 tablespoon of protein powder, you might have to add a little bit more milk.
This persimmon oatmeal recipe makes 2 portion and tastes best eaten hot straight away. But if there are leftovers, you can store them in and airtight container in the fridge for up to 5 days.
Just keep in mind, the longer oatmeal is stored, the more liquid it will soak up. So when reheating, add a little extra milk or water.
I don’t recommend freezing oatmeal since the texture will dramatically change.
How to reheat oatmeal
The easiest way is to reheat in the microwave. First stir in a little extra milk or water if the consistency is too thick, then heat in 30 sec intervals until piping hot. Stir well and let it sit for 30 seconds before adding toppings.
More oatmeal recipes to try:
I WOULD LOVE TO HEAR FROM YOU!
Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
Persimmon Oatmeal is filled with sweet persimmon and warming spices like cinnamon, ginger, cardamom and turmeric. Perfect healthy breakfast on a cold day.
- 2 medium persimmons, peeled and finely chopped
- 1 cup (250 ml) rolled oats
- 1 cup (250 ml) almond milk
- ½ cup (125 ml) water
- 1 teaspoon turmeric
- ½ tsp each cinnamon and cardamon
- ¼ teaspoon ground ginger
- pinch of salt
Add all the ingredients to a small sauce pan and stir well. Bring to a boil and then reduce to a simmer. Cook for about 10 minutes, stirring a few times, until desired texture. If it gets to thick, add a little more water.
To serve top with slices of persimmon, blueberries, almond flakes and a little honey or maple syrup if desired.