I don’t know about you, but I think that plain oatmeal is boring. The lack of texture and monotonous flavor don’t excite my taste buds enough, and I’m always looking for ways to make something different with the oats I have at home.
This time around, I had persimmons on my counter top that were begging to be eaten. Persimmon oatmeal! I also had blueberries, which add color and nutrition of course, so I thought, “why not, add them too!” Since persimmons are very sweet, there’s no need for sugar, honey, maple syrup or any other sweetener.
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Read my post from last year about persimmons.
I used to think that steel-cut oats are too much of a hassle and that they take too long to cook. And I was wrong! All it takes is 15-20 minutes on the stovetop. I get them started, and by the time I finish everyone’s lunches, they’re cooked.
When I make oatmeal, it typically isn’t mostly oats. Because I add nuts and seeds to boost the protein and healthy fat content–which means more satiating breakfast-and because I add fruit, I use less oat. If you plan to add nuts, cook oats with more water than the package calls for because they will absorb the liquid. And if you don’t have chia seeds and walnuts, use your imagination! Choose from flaxseed, hemp seed, pecans, almonds, case pistachios, or pine nuts.
|Blueberry Persimmon Oatmeal|
- 1/4 c dry steel-cut oats
- 1 persimmon, chopped
- 1 c fresh blueberries
- 1/4 c chopped walnuts
- 1/4 c chia seeds
- 1 tsp cinnamon
- Bring 3/4 c water in a small pot to a boil. Add oats, cover, lower temperature, and cook for 10 minutes.
- After 20 minutes, add chopped persimmon. Continue to cook for another 10 minutes.
- Remove from heat. Mix in blueberries, walnuts, chia seeds, and cinnamon.
- Divide into 2 bowls and serve immediately.