Description
Roasted persimmons are my new favorite topping for oatmeal!
Ingredients
- 2 cups Water
- ¼ teaspoons Unrefined Sea Salt
- 1 cup Organic Rolled Oats
- 1 Fuyu Persimmon
- ½ cups Whole Pecans
- Cinnamon
- Whole Milk Or Cream
- Real Maple Syrup
Preparation
Heat a pot over medium heat and add water and salt. When the water is boiling, add the rolled oats. Turn heat to low and simmer the oats for 10 minutes, or until the water is mostly absorbed. Remove from heat and cover.
While the oatmeal is cooking, quarter and peel the persimmon. Cut it into about 12 slices and place on a baking sheet.
Add pecans to the baking sheet. Sprinkle cinnamon over the persimmons and pecans. Turn the broiler on in your oven. Place the pan on the middle rack and cook for about 6–8 minutes, or until persimmons are caramelized.
Let the persimmons and pecans cool slightly and chop them into smaller pieces. Divide the oatmeal into bowls and top with persimmons, pecans, whole milk or cream, and a little bit of maple syrup.
