Persimmon, Pecan, & Cinnamon Oatmeal |
Author: Two Thirds Cup
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
- 2 cups water
- ¼ tsp unrefined sea salt
- 1 cup organic rolled oats
- 1 fuyu persimmon
- ½ cup whole pecans
- cinnamon
- whole milk or cream
- real maple syrup
- Heat a pot over medium heat and add water and salt.
- When the water is boiling, add the rolled oats.
- Turn heat to low and simmer the oats for 10 minutes, or until the water is mostly absorbed.
- Remove from heat and cover.
- While the oatmeal is cooking, quarter and peel the persimmon.
- Cut it into about 12 slices and place on a baking sheet.
- Add the pecans to the baking sheet.
- Sprinkle cinnamon over the persimmons and pecans.
- Turn the broiler on in your oven.
- Place the pan on the middle rack and cook for about 6-8 minutes, or until persimmons are caramelizing.
- Let the persimmons and pecans cool slightly and chop them into smaller pieces.
- Divide the oatmeal into two bowls and top with persimmons, pecans, whole milk or cream, and a little bit of maple syrup.
Recipe by Two Thirds Cup at https://twothirdscup.com/persimmon-pecan-cinnamon-oatmeal/
3.4.2023