For me, there is literally nothing better than the flavors of fall. Particularly, the sweets. If you haven’t figured this out already, I have a major sweet tooth. Whether I have a smoothie, pancakes, cereal, or even donuts, probably ninety percent of my morning meals are sweet. Don’t get me wrong, I love the savory stuff too, like most egg dishes and anything with cheese, but there’s just something about starting off the day on a sweet note, with fresh seasonal fruit, like a persimmon, that makes waking up a little better.
In the fall, there are so many sweet options. With squash, sweet potatoes, and persimmons galore, there are a ton of different ways to get a sweet breakfast, and you usually don’t have to sacrifice health either. One of my favorite ways to keep a sweet breakfast healthy is by utilizing fresh fruit and nuts, and avoiding anything artificial.
Seeing as it’s fall and our property is producing both persimmons and walnuts, it’s only logical that I combine these two homegrown foods! My first attempt at this was a Sunday morning treat in the form of persimmon nut pancakes. And while these were incredibly delicious, they weren’t exactly healthy nor did they sustain me for very long. That’s the problem with a primarily carbohydrate meal: while usually delicious, it gets burned off quickly and you’ll be full relatively soon afterwards.
So to improve the health of my sweet persimmon pancake stack, while maintaining the delicious flavors, I decided to try a bowl of incorporating the persimmons and the walnuts into a bowl of oats, hemp seeds, and chia seeds. And the Persimmon Power Seed Oats bowl was born. Chalk full of fiber, protein, and healthy fats, this bowl is made to keep your full and satiated all morning long.
Persimmon Power Seed Oats
Makes ~2 servings
- 1/2 cup rolled oats
- 1 tbsp chia seeds
- 3 tbsp hemp seeds (plus 1/2 tsp for garnish)
- 1 2/3 cup nut milk of choice (I use my homemade vanilla walnut milk)
- 1 tsp pure maple syrup
- Pinch of salt
- 2 diced persimmons
- 1 tbsp coconut oil
- 1 heaping tsp nut butter of choice (I use my homemade Salted Walnut Butter)
- Cinnamon to taste (for both oats & persimmons)
- Add nut milk to small sauce pan and heat on medium-low.
- When warm (not boiling), add oats, chia seeds, and hemp seeds. Whisk together.
- Whisk in maple syrup, salt, and cinnamon and bring to boil.
- Put on simmer to thicken.
- While oats thicken, add coconut oil to a small pan on medium-low heat (I recommend adding coconut oil, then turning on the stove, especially if using a spray. Because coconut oil has a relatively low smoke point, you don’t add it to a pan that is too hot. That’s also why I recommend keeping the stove at medium-low heat.)
- Add diced persimmons to coconut oil and top with cinnamon. Sauté until persimmon pieces are soft.
- While the persimmons are cooking, keep an eye on the oats, stirring occasionally. (By the time the persimmons are done, the oats should be thickened up enough and ready to serve.)
- When thick enoughAdd oats to bowls, top with the teaspoon of nut butter, sautéed persimmons, and a sprinkle of hemp seeds. Pour just a little extra maple syrup over the top for a little additional sweetness.
- Serve hot and enjoy!