This persimmon and cranberry baked oatmeal features seasonal fruit and maple syrup. It’s extremely easy to make, too.
The Story:
Thus far, we’ve had a mild, but cloudy late fall. I think I’d rather have a lot of snow and bitter cold if the sun would just come out and shine for the whole of an entire day, but the weather isn’t cooperating. Instead, I’ll settle for some comfort food- baked oatmeal- made with a little sunshine- persimmons.
Not only are persimmons ripe right now, it’s likely you’ll find them on sale. Here in these parts, both Fuyu (the short squatty variety) and Hachiya (the cone-shaped kind) are available. For this recipe, I used the Fuyu which were firm (the way these should be). Hachiya are best when soft to the point of mushiness. I combined my fuyu persimmons with cranberries and maple syrup to make a wonderful breakfast meal.
Two Fuyu (upper left) and one Hachiya (bottom right) persimmons
Gather your tools. You’ll need:
1. measuring cups 2. measuring spoons 3. mixing bowls 4. spoon 5. sharp knife 6. 8-inch by 8-inch glass baking dish
Gather your ingredients. You’ll need:
1. old-fashioned rolled oats 2. steel cut oats 3. ground flax meal 4. baking powder 5. ground cinnamon 6. ground ginger 7. ground allspice 8. salt 9. egg 10. unsweetened cashew milk 11. vegetable oil 12. maple syrup 13. persimmon 14. fresh cranberries
Persimmon and Cranberry Baked Oatmeal
Ingredients:
1 and 1/2 cups old-fashioned (not quick) rolled oats
1/2 cup steel cut oats
1/4 cup flax meal
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon salt
1 egg, beaten
1 cup unsweetened cashew milk
2 tablespoons oil
1/2 cup maple syrup
1 cup cubed persimmon
1/2 cup fresh cranberries
Directions:
Heat oven to 400 degrees F.
In large mixing bowl, combine dry ingredients (old-fashioned oats through salt). In separate mixing bowl, beat an egg and add in remaining liquid ingredients (milk through syrup). Pour liquid ingredients into dry and mix well. Fold in persimmon chunks and cranberries.
Spray a baking dish (we used an 8 X 8 inch glass one) with non-stick spray and pour in mixture. Bake for 40 minutes or until top is light brown and edges are medium brown.
Persimmon and Cranberry Baked Oatmeal Printable
If you like this, you may also like:
Banana Oatmeal
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