Description
Gluten-Free Oatmeal with Caramelized Persimmons. Easy to make in no time and the persimmons are a sweet topping.
Ingredients
- 1 whole Fuyu Persimmon
- 2 cups Water
- 1 cup Gluten Free Rolled Oats (or Regular)
- 1 teaspoon Coconut Oil
- 1 Tablespoon Balsamic Vinegar
- 2 teaspoons Cinnamon, Divided
- ⅔ cups Almond Milk
- 1 Tablespoon Chia Seeds (optional)
- Sweetener (optional)
Preparation
Slice persimmon and set aside.
Add water and oats in a pot, cooking over medium heat for approximately 15 minutes.
While oats are cooking, add coconut oil to a pan. Add persimmon, balsamic vinegar, and 1 teaspoon cinnamon. Cook 3–4 minutes per side, until the fruit starts to darken. Remove from heat.
Once oats finish cooking, add almond milk and 1 teaspoon cinnamon. (Chia seeds and sweetener can be added at this stage as well.) Stir until thickened.
Add oatmeal to bowls and place fruit on top. Serve immediately.
