Baked Oats With Persimmon – A Perfect Winter Breakfast
I love baked oats. I mean, not only they are healthy and tasty, but they make such an easy breakfast, so really – what’s not to love?
You really don’t have to do more than mix a few ingredients in a bowl and let it bake. Isn’t it perfect for busy mornings? Isn’t it also perfect for cold winter mornings when you are too lazy to make breakfast? 😅
Anyway, this version of baked oats is even more wintery with the persimmon and cinnamon flavours in it. And as a bonus : you don’t even need to add sugar! The natural sweetness of the persimmon and cinnamon is enough to give this breakfast a gentle sweet flavour which is just the right amount of sweetness you want in the morning. Or at least this is the right amount for us, if you like your food sweeter go ahead and a tablespoon of maple syrup into the mixture before baking. (or if you found out it’s not sweet enough for you AFTER you baked it – feel free to drizzle a bit of maple syrup on top. 🙂
When it comes to texture, it’s somewhere in between a cake and a pudding – a bit sticky inside with a nice crust on top. Eat it warm with a spoon.
This baked oats have NO SUGAR, NO EGGS and NO OIL. You can easily make it DAIRY FREE by using oat milk and it’s also GLUTEN FREE if you use the right kind of oats!
What’s in these baked oats?
Oats (Really? 🙃)
Milk (either dairy or oat milk)
Apple sauce (unsweetened)
Persimmon (make sure it’s a soft one)
Cinnamon
vanilla extract
You just mix them all in a bowl and…. send to the oven. That’s all. Enjoy your breakfast!
Persimmon baked oats
Equipment
- Bowl
- Spoon
- Oven
- 2 ramekins or 1 loaf pan
Ingredients
- 1 cup rolled oats or quick oats
- ⅔ cup apple sauce unsweetened
- ¼ cup milk dairy or oat milk
- 1 big persimmon peeled and diced (about ⅔ cup)
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
Instructions
- Heat the oven to 180°C and prepare your ramekins or loaf pan
- In a bowl mix all the ingredients except for the persimmon.
- Add the persimmon pieces and mix gently.
- Pour to 2 ramekins or 1 loaf pan.
- Bake for about 25 minutes.
Notes
- Use a ripe and soft persimmon.
- Serve with spoons right out of the oven and enjoy warm.
And what do you like to make with persimmons?
