Here’s a quick post about what I ate for breakfast yesterday: Persimmon Almond Oatmeal. Earlier this week I was snacking on almonds and persimmon sprinkled with cinnamon and was inspired to incorporate these foods into oatmeal. Oatmeal with brown sugar was my staple breakfast in college, which I grew rather tired of eating. Now if I have oatmeal, it has to be made on the stove and have all sorts of sweet, savory and crunchy mix-ins, and that is exactly what this oatmeal has.
Persimmon Almond Oatmeal
1 c. water
1/4 c. rolled oats
1/4 c. rolled multigrain cereal (such as Country Choice Multigrain Hot Cereal from Trader Joe’s)
1 small persimmon, peeled and chopped into small pieces
1 tablespoon ground flaxseed
1 tablespoon shredded, sweetened (!) coconut
2 tablespoons roasted almonds, chopped
generous sprinkling of cinnamon
1. Bring the water to a boil in a small pot, adding a pinch of salt.
2. Add oats, persimmon, flaxseed and coconut to the water, stirring frequently so it doesn’t overflow.
3. Once the water is evaporated, spoon oatmeal into bowl and garnish with almonds and cinnamon. Serve with milk.
And there you have a filling, warming, Autumn-inspired bowl of oats to carry you through a busy morning.