Persimmon Coconut Overnight Oats – sweet ripe fruit is combined with shredded coconut, rolled oats and almond milk for super-easy grab-and go breakfast.
Persimmon is, for some reason, underrated fruit. I hope it will become more popular in the future because when it is ripe, it is very sweet with almost no acidity at all.
Very ripe persimmons have consistency of custard, while other can be cut into slices, rounds or cubes.
I shared with you last winter my recipe for Persimmon Orange Smoothie, which you seemed to like so much.
This time I have another very simple idea – turn it into the easiest kind of healthy breakfast = overnight oatmeal.
It takes just a few minutes to prepare: peel and cut persimmon, combine it with shredded coconut, rolled oats, some dairy or non-dairy milk and sweeten it with honey, agave nectar or stevia.
Let it sit in your fridge over night, and the next morning you have your breakfast ready to eat or grab-and-go.
Persimmon Coconut Overnight Oats - sweet ripe fruit is combined with shredded coconut, rolled oats and almond milk for super-easy grab-and go breakfast.
- 1/2 cup persimmon peeled and diced
- 1 Tbsp shredded coconut
- 1/2 cup rolled oats
- 1/2 cup almond milk or other milk of your choice
- 1 1/2 Tbsp agave nectar or honey
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Stir all ingredients and put in a glass jar.
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Cover and refrigerate overnight.
