Salt & Wind Travel

Persimmon Pepita Streusel Overnight Oats Recipe

I’ll admit it: it took me a while to get onboard with the Overnight Oats thing. The first versions I tried were bland, mushy, and boring. But when my fiancé started training for a marathon, I got serious about it so that he could carb load healthily. And after layering flavors from maple syrup to almond butter and coconut, I got onboard.

This fall I’ve been topping it with the season’s fruit from nutmeg-dusted pears to these cinnamon-sprinkled persimmons. And I’ll keep it up because as the holiday shopping, wrapping, decking, and cooking begin, it’s all the more reason to start the day off right with this Persimmon Pepita Streusel Overnight Oats recipe. 

Okay, that’s it! Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

persimmon overnight oats recipe v3 medium
Persimmon Pepita Streusel Overnight Oats Recipe

Persimmon Pepita Streusel Overnight Oats Recipe

This fall I've finally fallen for overnight oats and I've been topping it with the season's fruit from nutmeg-dusted pears to these cinnamon-sprinkled persimmons. And I'll keep it up because as the holiday shopping, wrapping, decking, and cooking begin, it's all the more reason to start the day off right with this Persimmon Pepita Streusel Overnight Oats recipe.
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Prep Time 5 mins
Total Time 12 hrs 5 mins
Cuisine American
Servings 2 Servings

Ingredients
  

  • 1 1/2 cups old-fashioned oats
  • 1 1/4 cups vanilla almond milk or your favorite nut milk
  • 2 to 3 tablespoons all-natural almond butter
  • 2 to 3 tablespoons Pure maple syrup plus more for garnish
  • Pinch chia seeds
  • Pinch kosher salt
  • 1/3 cup roasted salted almonds or cashews roughly chopped
  • 3 tablespoons pepitas
  • 2 tablespoons unsweetened flaked coconut
  • 1/2 teaspoon ground cinnamon
  • Ripe Fuyu persimmon sliced

Instructions
 

  • Soak The Oats: Combine oats, almond milk, almond butter, maple syrup, chia, and a pinch of salt and mix until the oats are moistened. Place in an airtight container and refrigerate until ready to eat, at least 8 hours. 
  • Make The Nut Streusel: combine the nuts, pepitas, coconut flakes, cinnamon, and a pinch of salt. To serve, top with the streusel, some sliced persimmons, and a drizzle of maple syrup.
Keyword easy breakfast dish, overnight oeats, sweet breakfast
Tried this recipe?Mention @saltandwind or tag #swsociety!

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