Name: Persimmon Pepita Streusel Overnight Oats
Prep time: 5 min
Total time: 725 min
Yield: -
Cuisine: American
Ingredients: 1 1/2 cups old-fashioned oats; 1 1/4 cup vanilla almond milk or your favorite nut milk; 2 to 3 tablespoons all-natural almond butter; 2 to 3 tablespoons Pure maple syrup; Pinch Chia seeds; Pinch kosher salt; 1/3 cup roasted salted almonds or cashews; 3 tablespoons pepitas; 2 tablespoons unsweetened flaked coconut; 1/2 teaspoon ground cinnamon; ripe Fuyu persimmon

Persimmon Pepita Streusel Overnight Oats

Aida Mollenkamp

Founder and Editor-in-Chief, Salt & Wind

Skill

Beginner

Course

Breakfast, Snack

Cuisine

American

Ingredients

Hands-On Time

5 minutes

Total Time

12 hours, 5 minutes

Yield

Servings

2 to 4

Diet

Dairy-Free, Vegan, Vegetarian

Persimmon Pepita Streusel Overnight Oats | https://saltandwind.com

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 fiance 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.

Ingredients

1 1/2 cups old-fashioned oats
1 1/4 cup 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

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.

Meanwhile, 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.

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Aida Mollenkamp

Founder and Editor-in-Chief, Salt & Wind

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.

Ingredients

Instructions

Footnotes

Persimmon Pepita Streusel Overnight Oats

Ingredients

Instructions

Footnotes

Aida Mollenkamp

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