Persimmon and Ginger Oatmeal

A Hearty and Satisfying Breakfast

We’re guilty of not always having the most filling breakfasts. Sometimes it’s just toast, other times it’s just plain yogurt with a little honey, but when we have more than 2 minutes to prepare it, we like to make a simple oatmeal with lots of fruit. This ginger oatmeal with persimmons is still quick, taking only 15 minutes to make on the stove (and even quicker in the microwave), and it’s packed with fiber and other nutrients that will help keep you satisfied for longer. It’s a healthy and super tasty way to start the day.

Why We Love Persimmon and Ginger Oatmeal

• Easy and relatively quick. If you’ve got 15 to 20 minutes, you can make this persimmon oatmeal for breakfast. And it takes very little effort because you basically leave it alone on the stove most of the time. 
• Perfect for chilly fall mornings. It’s such a great breakfast for when the weather starts to cool down and things feel a little slower.
• Healthy and satisfying. Oatmeal is packed with fiber and nutrients, which keep you full longer. That means less mid-morning snacking. 
• Gluten free and can be kept dairy free too. Oats are naturally gluten free, but sometimes they can get contaminated by wheat in the processing, so double check the label. And if you add plant-based milk instead of dairy milk, this whole recipe is dairy free too. 

Ingredients in Ginger Oatmeal with Persimmons

• Oats – use rolled oats, not instant, quick oats, or steel cut. 
• Water + salt – water for cooking the oats, sat for a little seasoning and balance.
• Ginger – freshly grated ginger has way more flavor than ground ginger, so definitely use fresh.
• Brown sugar – just  little to sweeten up the oatmeal and the persimmons. 
• Persimmons – fresh fuyu persimmons work best. If you can’t find them, you can substitute with apple, pear, or stone fruit. 
• Blackberries – a handful adds a little tanginess and deep berry flavor. 
• Pecans – for protein and texture. You can also use walnuts or almonds. 
• Milk – either dairy or plant based. Just a splash to loosen up the oatmeal.

How To Make Persimmon and Ginger Oatmeal

1. Make the oatmeal. Add water and salt to a small saucepan over medium high heat. Bring to a boil. Add the oats, ginger, and brown sugar and stir everything together. Cook for 10-12 minutes, or until the water has soaked up, then remove the pot from the heat and cover with a lid. Let it sit for about 2 minutes so the oats plump up more.

2. While the oatmeal’s cooking, prep the persimmons. Mix the persimmons, brown sugar, cinnamon, and lemon juice in a bowl. Let it sit while the oatmeal finishes cooking.
3. Serve. Top the oatmeal with the prepared persimmons and any juice they produced, fresh blackberries, and pecans. Add a splash of milk, if desired.

Variations: How To Make It Your Own

• Switch up the fruit if you can’t find persimmons. Can’t find fuyu persimmons? Don’t worry. This is great with apples, pears, or stone fruit.
• Don’t like ginger? That’s fine! Skip it and replace it with a little ground cinnamon or nutmeg instead. Check out our apple cinnamon oats for another oatmeal idea too.
• Make it sweet and savory. Add salty bacon or your favorite plant-based breakfast meat.

If You Like This Recipe, You’ll Love These Too!

• If you’re craving oatmeal but want something different than this persimmon ginger oatmeal, you should try our super Easy Apple Cinnamon Oatmeal. It’s simple and classic.
• If you’re craving something a little more protein-forward, whip up one of our Breakfast Quesadillas with hash browns, bacon, and eggs. They’re delicious!
• Got extra hardboiled eggs and some avocados lying around? Then you HAVE to make this Avocado Egg Salad with Lime. We’ve been eating this since we were kids and still love it.
• If you have a few extra minutes to make breakfast, we strongly suggest making a batch of our favorite Lemon Vanilla Scones or Sun-Dried Tomato Scones with Gouda Cheese. They’re both insanely good and very, very easy to make.