It’s no secret that my husband is an oatmeal fanatic. Next to pancakes, it is his all time favorite breakfast. So when I saw the recipe for a baked oatmeal from Vegenista, I knew I had to try it out for him. Since I was making this dish specifically for my husband, I figured it was best to tailor it to his taste, so I decided to take out the coconut (not his favorite). I found some beautiful organic figs at Whole Foods so I used those instead of the cranberries, and also replaced the cardamom and nutmeg with allspice since I had just bought some for another recipe and my husband loved the taste of it. This oatmeal was easy to make, left an amazing smell throughout the house while it baked, and was absolutely delicious. This was my first time baking with persimmons and I was pleasantly surprised with how much I liked them baked. They almost caramelize and give out a wonderful natural sweet flavor. Mixed with the spices and coconut sugar, they are really tasty! I found that this dish is much better served right away, nice and hot. It works for the next day too, but when you reheat it, it loses a bit of its fresh creamy nature and natural sweetness. If you have leftovers, make sure you reheat with a splash of milk to avoid it getting to dry. My husband would eat it either way, but straight from the oven I had to block him and his spoon. Thank you Vegenista for inspiring this delicious breakfast addition!
Inspired by Cranberry and Persimmon Baked Oatmeal from Vegenista, this dish was a sure thing. The candied caramel flavor of the baked persimmons complements the honeyed taste of the figs. It all comes together in a bowl of harmony, and starts your day off fulfilled and full of energy!
Ingredients:
- 2 cups gluten free rolled oats
- ½ cup coconut palm sugar
- ½ cup chopped pecans
- 2 teaspoons cinnamon
- ¼ teaspoon allspice
- Himalayan pink salt to taste
- 2 cups almond milk
- 1 ½ tablespoons grapeseed oil (optional)
- 1 tablespoon vanilla extract
- 1 flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water)
- 2 persimmons, chopped
- 4 figs chopped
notes: You can use regular oats if gluten isn't a concern, but Trader Joe's sells a bag of gluten free oats that are great. You can also sub brown sugar if you don't mind using refined sugar, along with subbing whatever milk you drink. The original recipe called for coconut oil, so that could be used instead of the grapeseed, or you can take the oil out altogether. If you do, it may not get as browned along the edges and be a tad stickier.
Instructions:
Mix 1 tablespoon ground flaxseed with 3 tablespoons water to make flax eggs and set aside.
Preheat oven to 350. Combine oats, sugar, pecans, cinnamon, allspice, and salt in a large bowl and set aside.
Combine milk, oil, and vanilla in a small bowl until well mixed. Mix in flax egg. Add to oat mixture and mix well. Fold in persimmons and figs and mix until just combined.
Put into square baking dish and bake for 30-40 minutes, until browning on edges. Best served fresh, but can be warmed again the next day. If it gets too dry, reheat with a splash of milk.
veggiesdontbite says
Thank you so much for linking to my recipe! Hope you liked it!
Chay Geauvreau says
This looks fabulous. My husband’s favourite breakfast is a blend of oatmeal, flax, chia, hemp, peanut butter and whatever else looks healthy he throws in. He would love this!
veggiesdontbite says
Thank you Chay! Sounds like our hubbies eat the same breakfast 🙂 Yours would love this. It’s a nice small change to his daily oatmeal and not too hard to prepare! You can always use whatever fruit you have on hand too!