Persimmon Oatmeal
Persimmon Oatmeal makes a quick, healthy and very filling breakfast.
Persimmon Oatmeal
Persimmon Oatmeal makes a quick, healthy and very filling breakfast.
My Favorite Oats to make Oatmeal
You might already consider oatmeal as a quick and healthy option for breakfast. Indeed, 1/3 cup of oats provide 9% of the recommended daily intake (RDI) of fiber as well as 5g of protein. I like to use Large Flake Oats from Robin Hood; the large ones have an hearthy texture. Somehow, I found that using oats from other brands didn’t result in a taste that was as good as the one I get with Robin Hood oats.
The Health Benefits of Persimmon
While you can enjoy oatmeal with any fruits and toppings, I strongly recommend that you to try it with persimmon. Ripened persimmons are sweet and delicious! They are also loaded with fiber (6g per fruit) and are an excellent source of Vitamin A (55% of the RDI) and C (22% of the RDI). You know that your persimmon is ripened if it is squishy when pressed. There should be a lot of juice coming out of the fruit when you cut it into pieces.
Milk vs Water When Preparing Oatmeal
While some prefer to make their oatmeal with water, I find oatmeal to be creamier when cooked in milk. I specifically use soy milk for this recipe, but feel free to use your preferred milk.
The Persimmon Oatmeal Preparation
Before cooking your oats, add a pinch of salt to your bowl. It will enhance the oats’ flavour. Be careful, however, it has to be added at the beginning, or else, your oatmeal will taste salty! If you’re cooking your oats in the microwave, make sure to give them a stir every 30 seconds. Otherwise, big bubbles will form and it will spill everywhere (that has happened to me more than I’m willing to admit…!)
While this recipe remains quite simple, I’m looking forward to trying more toppings in a future oatmeal recipe!
Persimmon Oatmeal
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Ingredients
- 1/3 cup oats
- 1 cup milk
- 1 ripened persimmon
Instructions
- Cut the persimmon into chunks, set them aside for now.
- Add 1 cup of milk to a microwavable bowl.
- Add 1/3 cup of oats to the bowl and stir.
- Add a pinch of salt.
- Cook in the microwave uncovered until the oatmeal absorbs most of the liquid, stirring every 30 seconds.
- Make sure to keep a close eye on the oatmeal so it does not explode.
- If bubbles start to form and grow, stop the microwave and stir.
- Top your oatmeal with the persimmon chunks.