This pecan persimmon oatmeal makes a warm, aromatic breakfast: sweet ripe persimmon folded into creamy oats, bright spices, and crunchy pecans. It’s fast to make and satisfying any chilly morning.
I planned to publish this last weekend but ran into technical issues. Still, I wanted to share the recipe now, especially since I’m joining a #nutlove blog hop this month where bloggers share nut-forward recipes. Oats are my go-to breakfast when I have a big appetite: they’re simple, versatile, and adapt well to different fruits, spices, and textures.
Here I combine ripe persimmons with chopped pecans, ground cinnamon, and cardamom. The result is a fragrant, lightly sweet bowl that feels cozy without being heavy. These ingredients are typically easy to find late in the year, so it’s a great seasonal option to try.
Substitutions & Tips
- Persimmons – There are two common varieties. Hachiya is astringent and needs to be very soft and ripe before eating. Fuyu is rounder and can be eaten when firmer, though avoid completely hard fruit. Peel persimmons before using.
- Rolled oats – For a gluten-free version, choose oats labeled “gluten-free.” Quinoa flakes are an alternative if you want a different texture.
- Non-dairy milk – Any unsweetened non-dairy milk works well. Choose an unflavored type to control sweetness and flavor additions yourself.
- Maple syrup – Swap in another liquid sweetener such as agave, coconut nectar, or a monk fruit syrup. Taste and adjust as you cook.
- Cinnamon & cardamom – This spice pairing complements persimmon nicely. You can also add ground ginger, allspice, or a pinch of clove for a more “pumpkin spice” profile.
- Pecans – If nut allergies are a concern, substitute pumpkin or sunflower seeds for the crunch.
More Vegan Oatmeal Recipes:
- Chunky Monkey Baked Oatmeal
- Matcha Coconut Oatmeal
- Baked Plum Pistachio Oatmeal Cups
- Citrusy Pumpkin Oatmeal with Cranberries
- Blackberry Cardamom Oatmeal
Pecan Persimmon Oatmeal
Warm, fragrant oatmeal studded with sweet persimmon and crunchy pecans — a quick, delicious breakfast.
5 minutes
7 minutes
12 minutes
Ingredients
- 1 cup rolled oats
- 1 cup peeled and chopped ripe persimmon
- 1 cup unsweetened non-dairy milk
- 1/2–3/4 cup water (may need more)
- 5–6 teaspoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- Pinch of salt
- 1/4 cup chopped pecans
Instructions
- Combine all ingredients except the pecans in a small pot over medium heat. Bring to a gentle simmer, then reduce to low-medium, stirring occasionally.
- When the oats begin to thicken, stir in the pecans. Adjust consistency with extra non-dairy milk or water and add more maple syrup if you prefer it sweeter. Serve warm.
Notes
If you prefer, use agave instead of maple syrup. For nut allergies, swap pecans for pumpkin or sunflower seeds and choose a soy or oat milk in place of almond milk.
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 449Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 10mgSodium: 136mgCarbohydrates: 71gFiber: 10gSugar: 34gProtein: 11g
The nutrition information is calculated by a plug-in and may not be exact. Calculate with your specific ingredients if you need precise values.
Did you make this recipe?
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December is full of nutty recipes for the #nutlove event. If you’re joining the hop, add your nut recipe and link back to the host post so readers can find the full collection. Use the hashtag #nutlove on social posts to connect with others participating.
Contributors to this series include a group of bloggers sharing nut-based recipes this month.