Persimmon baked oats
A quick and healthy breakfast perfect for winter mornings. In between a cake and a pudding, this tasty and warm breakfast is a cozy way to start the day.
Servings: 2 people
Calories: 266kcal
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.