Wednesday, November 18, 2015

Oatmeal For Breakfast



We all need something to look forward to in the morning to help us get out of bed especially as the temperatures are dropping and winter nears.  Well, unless you live here in Los Angeles where we will be getting a bit of a heat wave this weekend.  Sorry, I had to say it.  I am freezing in this 60 degree weather and excited to see 80 degrees in the forecast.  Yes, after living here for 12 years, 70 degrees is cold to me!  OK, enough bragging about the California sun and back to getting out of bed for this oatmeal breakfast.  

If you haven't tried persimmons yet you seriously need to!  I love them because they are sweet like a pear and crisp like an apple.  I prefer Fuyu persimmons which I used for this oatmeal recipe.  They look like a round tomato and can be eaten while still firm.  Their beautiful orange color brightens this warm oatmeal sweetened with brown sugar and topped with a coconut milk drizzle.  Yep, I'd get out of bed for this breakfast and you should too!



Brown Sugar Persimmon Oatmeal

Ingredients
2 cups water
dash of salt
1 cup rolled oats
1/3 cup pecans, chopped
2-3 Fuyu persimmons, peeled and chopped
1/4 cup brown sugar
1/4 teaspoon cinnamon
2-4 tablespoons coconut milk

Preheat the oven to 350 degrees.

On a small baking sheet roast the pecans in the oven for about 7-10 minutes.  Remove from the oven and set aside.

In a medium sauce pan, bring the water and salt to a boil.  Add the rolled oats and reduce the heat to low.  Cook for about 15 minutes, until the water has absorbed and the oats are soft.  Turn off the heat and add the persimmons, brown sugar and cinnamon.  Stir well to combine.  Distribute the oatmeal evenly into 2 bowls, top with the roasted pecans and drizzle the coconut milk on top.  Makes 2 large servings or 4 small servings.