Roasted Persimmon, Pecan, Cinnamon Oatmeal – a delicious recipe with Water, u00bc, Oats, Persimmon, Pecans, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
While the oatmeal is cooking, quarter and peel the persimmon. Cut it into about 12 slices and place on a baking sheet.
3
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.
4
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.
182
kcal
Calories
11
g
Fat
17
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups Water, 1/4 teaspoons Unrefined Sea Salt, 1 cup Organic Rolled Oats, 1 Fuyu Persimmon, and more.
Yes, Roasted Persimmon, Pecan, Cinnamon Oatmeal falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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