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.
11/4 cupsvanilla almond milk or your favorite nut milk
2tablespoonsall-natural almond butter
2tablespoonsPure maple syrupplus more for garnish
Pinchchia seeds
Pinchkosher salt
For The Nut Streusel:
1/3cuproasted salted almonds or cashewsroughly chopped
3tablespoonspepitas
2tablespoonsunsweetened flaked coconut
1/2teaspoonground cinnamon
Ripe Fuyu persimmonsliced
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.