I always pre-soak my steel cut oats, and I sometimes pre-soak my rolled oats. In general, soaking grains is beneficial for nutrient absorption and digestibility. But I’ve found it’s not as necessary with rolled oats. They absorb water quickly and cook quickly andthey’re an easily digestible grain. So I didn’t pre-soak my oats this time, but you can check out this banana oatmeal recipe if you want to pre-soak your rolled oats.
I like to use Bob’s Red Mill Organic Rolled Oats, Redmond Real Salt, Kirkland Saigon Cinnamon, and Kirkland Organic Maple Syrup. You can find persimmons at Costco, most grocery stores, and the best persimmons at Asian markets. And I like to add raw whole milk that I purchase at Real Foods Market.
If you don’t want to roast your persimmons, you can simply slice them up and add them to your oatmeal fresh. I like that way too!
- 2 cups water
- ¼ tsp unrefined sea salt
- 1 cup organic rolled oats
- 1 fuyu persimmon
- ½ cup whole pecans
- 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.
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