There is something so comforting about starting the morning with a warm, nourishing bowl of oatmeal. It's simple, grounding, and one of those little rituals that makes me feel like I'm taking care of myself from the inside out. Enter: Persimmon.
When the weather gets cooler, I find myself craving foods that are warm, naturally sweet, full of nutrients and seasonal. Persimmon was a staple in my Jamaican household. I can see my grandma now peeling persimmon to have it as a snack or adding it to the top of our cornmeal porridge. It's become one of my favorite ways to slow down and nourish my body before the day begins.
The creamy oats, warm cinnamon, and buttery, lightly caramelized persimmon create the most beautiful combination of flavors. A sprinkle of hemp seeds adds a little extra nourishment, while a drizzle of honey brings everything together.
And the best part? It takes about 10 minutes to make.
Recipe:
10–12 minutes | 1 serving | Warm & nourishing
Ingredients:
½ cup sprouted rolled oats
1–2 cups unsweetened or vanilla MALK almond milk (depending on desired consistency)
A dash of cinnamon
1 ripe but firm persimmon, sliced
A small pat of butter
1 tablespoon hemp seeds
A drizzle of honey, to taste
Instructions:
1. In a small saucepan, combine the sprouted rolled oats, almond milk, and a dash of cinnamon. Cook over medium-low heat for approximately 8-10 minutes, stirring occasionally until creamy and tender. Adjust the milk to your preferred consistency.
2. While the oatmeal cooks, warm a small pat of butter in a skillet over medium heat. Add the persimmon slices and lightly sear for 1–2 minutes on each side, until golden and slightly caramelized.
3. Spoon the warm oatmeal into your favorite bowl and sprinkle with hemp seeds for added protein, healthy fats, and a little nutty texture.
4. Arrange the warm persimmon slices over the oatmeal. Drizzle the remaining melted butter from the pan over the top, followed by a light drizzle of honey.
5. Enjoy!