One of my favorite parks to play in when I was growing up had once been a ranch and had a few persimmon trees growing on the property. We would just pick them right off the trees when we were playing there. They are fabulous fresh, but caramelized? So delicious! (Of course, what isn’t delicious caramelized?) I recently picked up some beautiful Fuyu persimmons from Arnett Farms (one of my favorite stands at the Calabasas farmers market, just north of Los Angeles) for a delicious caramelized persimmon oatmeal breakfast.
Slice up your persimmon and set aside.
Meanwhile get your oatmeal started… I used gluten free oats, but you can use regular rolled oats as well.
Once that gets going, I throw the persimmon slices into the pan, add the balsamic vinegar and cinnamon, and caramelize for 3-4 minutes per side. You want a nice darkened color to start forming. Remove from heat.
Finish off your oatmeal with some almond milk and cinnamon. (I used vanilla almond milk and didn’t need to add any additional sweetener. If you are using plain, unsweetened almond milk, you may want to add a touch of stevia or sweetener of your choice to taste.)
I also added in a tablespoon of chia seeds. Hemp seeds would be a nice addition, too… or nothing at all, since it’s delish as is.
I think next time I might dice my persimmon, then caramelize and mix in with the oatmeal, so I get a piece in every bite. There you have it: Gluten Free Oatmeal with Caramelized Persimmons. Let me know if you end up slicing or dicing. Either way, enjoy!
recipe inspired from Mind Body Green