Carmelized Persimmon Oatmeal (Gluten Free & Vegan)

An apple a day keeps the doctor away? How about a persimmon a day?

According to a study comparing apples and persimmons, persimmons have a higher dose fiber and major phenolics (antioxidants), as well as potassium, magnesium, calcium, iron and manganese…to name a few!

So why aren’t we all eating persimmons? Because 1) They're not found all over the world, and are traditionally on the East and West coast of the U.S. from November to February, and 2) Many people don’t know how simple and delicious they are to make and eat.

Well, it looks like you’re in luck, because here’s an easy way to make the most out of persimmons while you still can. The below recipe is one of the most decadent oatmeal dishes I've ever made. The caramelized persimmons on top (made without sugar or butter!) are easy enough for anyone to make, and will have you wishing persimmon season was just a little longer.


  • 2 small fuyu persimmons (they're the smaller, horizontal ones that look like tomatoes)
  • 1 tsp coconut oil
  • 1 tsp cinnamon
  • 1 tbsp balsamic vinegar

For oatmeal

  • ½ cup rolled oats
  • 1 cup water
  • 1/3 cup almond milk
  • 1 tsp. cinnamon
  • 1 packet or liquid drop of stevia (plant based sugar substitue)
  • 1 Tbsp. hemp seeds (or other seeds of choice – flax and chia are good options, too)


Add ½ cup oats with 1 cup water, cook in microwave on medium setting for 7 minutes, stir, then cook for another 2 minutes or cook over the stove for 15 minutes, medium heat, stirring occasionally.

Add 1/3 cup of almond milk, 1 tsp of cinnamon, and (optional) packet or drop of stevia, stir, and let sit and thicken. Cut up persimmons into small (about ½ inch) slices.

Add 1 tsp of coconut oil to pan on medium heat.

Add persimmon, drizzle with balsamic vinegar and cinnamon.

Add more cinnamon as needed.

Let cook for 3-4 minutes, then flip over (edges should be darkened) and cook for another 3-4 minutes. Turn off heat.

Add hemp or seeds of choice to the top of Oatmeal.8.Top it off with the finished persimmons, using all of them or saving some for the same dish the next day!


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