Cranberry Persimmon Baked Oatmeal

Slow mornings are my favorite. They start with me lingering in the warmth and comfort of my bed, making plans for the day. Once I decide to finally leave the embrace of my covers, I quickly fling them off and take a full body stretch, my toes and fingers reaching in opposite directions, my limbs slowly accepting the movement. When my feet touch the carpet, I dig my toes in, feeling the grounding and support of the earth beneath me. The next steps lead me into the kitchen for a bit of warm lemon water. As I sip this simple tonic, I take stock of what’s in the kitchen and create plans for what I want to nourish me and get my day started.

This past Saturday was one of those slow mornings. It was cloudy and threatening rain making it easy to move slowly and deliberately. Instead of standing at the stove stirring a simmering pot of oats I decided to let the oven do the work so I could curl up on the couch and catch up on a bit of TV. A quick mix of oats, fragrant spices, coconut milk, and some fruit and I was quickly on my way to a hearty and satisfying breakfast.

I love this time of year because it means cranberries are in season and I can use them freely and abundantly. I love the little pops of tartness they add as well as the beautiful color. I decided to pair them with persimmons in this baked oatmeal as persimmons on their own tend to be a tad too sweet for me. Together the flavors balance each other out, plus the color combination is quite beautiful and fitting for autumn. With the holidays quickly approaching, I can easily see this claiming a spot in my breakfast rotation. Perhaps it can be a bookmark for your next lazy morning 🙂

Cranberry Persimmon Baked Oatmeal
notes: if persimmons aren’t in season where you are, feel free to use sliced apples or pears instead. 

1/4 cup unsweetened applesauce
1/3 cup grade B maple syrup
2 cups coconut milk
1 tsp vanilla paste or vanilla extract
1/4 cup chia seeds
a 1-inch piece of fresh ginger, grated

2 cups rolled oats
1 tsp baking powder
1/4 tsp sea salt
1 tsp ground cardamom

1/2 cup fresh cranberries
2 persimmons, sliced

almond butter or other nut butter for serving

Preheat your oven to 350 degrees. Lightly grease a pie plate or an 8-inch square baking pan with coconut oil and set it aside.

Whisk together the applesauce, syrup, coconut milk, vanilla, chia seeds, and grated ginger in a bowl until combined. Add the oats, baking powder, sea salt, and cardamom and mix well. Fold in the fruit then pour the mixture into your prepared pan. Bake the oatmeal for 30 to 35 minutes until the oatmeal is firm and spongy when touched.

Cool the oatmeal slightly before slicing and serving. Serve with a dollop of your favorite nut butter. Makes 4-6 servings.