Roasted Persimmon Overnight Oats

I absolutely love winter fruits. They bring such brightness to a darker season; so I try to use them as often as I can! Pomegranate and persimmon are two of my favorites, and they pair particularly well together! These Roasted Persimmon Overnight Oats are a delicious, satiating recipe that will use up those persimmons that are just sitting pretty on your counter!

Why do I mention persimmons just resting on your counter? Persimmons can be temperamental, so sometimes they can be a bit too hard or a bit too soft for slicing and eating them as is, but roasting them is perfect for both issues! The roasted persimmons get mixed into the overnight oats either way, so use what you have on hand!

Roasted Persimmon Overnight Oats Ingredients

Per jar:

  • 1/2 Cup Old Fashioned Oats
  • 1/2 Cup Oat Milk
  • 1/2 Persimmon
  • 1/4 Cup Yogurt
  • 1 Tbs Chia Seeds
  • 1 Tbs Candied Ginger, minced
  • 1 Tbs Pomegranate Arils
  • 1 Tsp Flax Seeds
  • Olive Oil (drizzle)
  • Salt, to taste

Roasted Persimmon Overnight Oats Method

 I usually make four jars at a time, so I quadruple the ingredients above, but feel free to make as few or as many overnight oat jars as you’d like! Just keep in mind that we’re using one half of a persimmon, so two jars at a minimum might be best!

Add the oats, chia, and flax into a jar and mix. 

Add the yogurt (perfect for a creamy extra protein boost!) and the candied ginger and mix again.

Finally add in oat milk (or any milk of your choice) and place a lid on each jar. Shake the jar vigorously to combine and place in the fridge.This is our base- it can be eaten as if after left for a minimum of two hours or ideally overnight. 

*Want to spice up your overnight oats? Try adding in things like cinnamon, cloves, or cardamom. They all work well with roasted persimmon and candied ginger!

When you’re reading to make the persimmon topping, preheat your oven to 350°.

Slice the persimmon thinly and then into sixths. Lightly coat with olive oil and a pinch of salt and roast at 350° for 30 minutes until soft and bubbling. 

Let these cool and then toss with pomegranate arils and add to the top of each of the overnight oats jars. Store in the fridge.

When you’re ready to eat, mix the topping in and enjoy! These will be freshest if eaten within five days.

Roasted Persimmon Overnight Oats

This protein rich overnight oats recipe is filled with winter fruit, ginger, and plenty of health-conscious ingredients.
Prep Time 5 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American

Ingredients
  

  • 1/2 Cup Old Fashioned Oats
  • 1/2 Cup Oat Milk Can swap with whichever milk you like best.
  • 1/2 Persimmon Sliced
  • 1/4 Cup Yogurt Plain Greek is best!
  • 1 Tbsp Chia Seeds
  • 1 Tbsp Candied Ginger Minced
  • 1 Tbsp Pomegranate Arils
  • 1 Tsp Flax Seed
  • drizzle olive oil
  • Salt to taste

Instructions
 

  • Add the oats, chia, and flax into a jar and mix. 
  • Add the yogurt and the candied ginger and mix again. 
  • Finally add in oat milk and place a lid on each jar. Shake the jar vigorously to combine and place in the fridge. Leave for a minimum of 2 hours or overnight.
  • Preheat your oven to 350°
  • Slice the persimmon thinly and then into sixths. Lightly coat with olive oil and a pinch of salt and bake at 350° for 30 minutes until soft and bubbling. 
  • Let the persimmon cool and then toss with pomegranate arils and add to the top of each of the overnight oats jars. 
  • Store in the fridge. These will be freshest if eaten within five days. 
Keyword breakfast, oats, persimmon, vegan, vegetarian

Some links are affiliate links. All opinions are my own. Photos by Becky Duffyhill

Similar Posts

Leave a Reply