OATMEAL WITH PERSIMMONS AND ALMOND MILK
This recipe is easy, flavorful, and delicious. I usually improvise, using whatever I have on hand at that moment. Sometimes it might be toasted hazelnuts and fresh cherries or slivered almonds and blueberries. This week I got two persimmons in my Farm Fresh To You box and needed to put them to use. Feel free to play around with different flavor combinations. You really can’t mess this one up!
1 cup gluten free rolled oats (you can find these at Whole Foods or Trader Joe’s)
2 cups water
1/2 teaspoon cinnamon
pinch of sea salt
homemade almond milk (store-bought will work as well)
1 handful of toasted almonds, roughly chopped
1 persimmon, skin removed, and diced into small pieces
Depending on what rolled oats you use, follow instructions on the package. For the Trader Joe’s oats, place 1 cup rolled oats and 2 cups of water in a 2 quart saucepan. Bring to a boil. Once it is boiling, add the cinnamon, a pinch of salt, and reduce heat to a simmer for 10 minutes or until oatmeal is cooked through. Once the oatmeal is done, divide it into two bowls. Place a nice dollop of butter in the center. Sprinkle brown sugar around the edges, 1/2-1 tablespoon per bowl. Add half of the chopped almonds and half of the persimmon for each serving. Finish with a generous pour of the almond milk and serve.