Persimmons are an ephemeral fall fruit that we can’t help but snatch up when they appear in grocery stores from October through early December. Their sweet and pulpy interiors have a subtle astringency that pairs well with spiced oatmeal. In this recipe we slow cook the cardamom-almond oatmeal in one pan and quartered Hachiya persimmons in the other. The slow and gentle temperature dries out the persimmons and concentrates their flavor.
Roasted Persimmon Oatmeal
- 1 cup steel cut oats
- 3 cups water
- ½ tsp cardamom
- ½ tsp almond extract, optional
- 2 Hachiya persimmons, very soft and squishy
- 1 tbsp light brown sugar
1) In a Suvie pan, stir together 1 cup steel cut oats, 3 cups water, ½ tsp cardamom, ¼ tsp salt, and ½ tsp almond extract (if using). Insert pan into the top of your Suvie.
2) Remove and discard stems from persimmons and cut each into quarters. Arrange in a Suvie pan cut-side up. Insert pan into the bottom zone of your Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 4 hours
3) After the cook, leave oatmeal in Suvie to keep warm. Remove persimmons, and with a spoon, scrape away and discard the persimmon skin.
4) Divide oatmeal between bowls and top with persimmon slices and garnish with toppings of your choice.
Nutritional Information per serving (4 servings per recipe): Calories 220, Total Fat 2.5g, Total Carbohydrates 45g, Total Sodium 150mg, Total Protein 7g.