Persimmon Oats

Persimmon pulp is often best used in baked goods, as you can’t really dice or chop it, and it does make some tasty bread. However, sometimes you just don’t want to go to all the trouble of baking, or you’d rather do something a little different. Here, I combine persimmon pulp with oatmeal, pumpkin pie spice, and a touch of sugar for a warm breakfast that satisfies on a cold winter morning.

Be sure the persimmon is ripe when you use it – it will be extremely soft, almost mushy. If you’ve never cooked with a persimmon before, it may feel overripe. Just hold it over a bowl and make a large slit in the bottom. Then, scoop out the pulp. It’ll be pretty watery, but that’s ok. Just know you’re a few minutes away from warm, breakfasty goodness.

Persimmon Oats

Pulp of 1 large persimmon (or two small ones)
1/2 cup regular rolled oats (not quick or instant oats)
3/4 cup water*
1/4 tsp pumpkin pie spice (or to taste)
2 tsp sugar or sweetener of choice (I used turbinado sugar)
1 tbsp flaxseed or chia seeds (optional)

Combine all ingredients in a large bowl. Microwave for 3.5 minutes, until oats are tender. Alternatively, you can cook this on the stovetop for about 5 minutes.

*Note: You’d normally use a 2-1 ratio of water to oats. However, the persimmon pulp is so watery that you don’t need as much water here.


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