The mornings are darker these days. The air is crisper when we leave our apartment. As we stumble down our concrete steps to the parking lot, we wish we slipped on a jacket just to get us comfortably to the door, to the car, and to that moment when the car heater finally warms up its chilled interior, us included. And even though the afternoons are still reaching the mid-70’s, our Arizona blood gets a shock during the dusky mornings when we’re popping our cars into Drive before the sun has greeted the day.
These darker mornings are ones where our alarms are snoozing more often, our beauty routines are shortened, we’re daily re-wearing our favorite jeans to minimize outfit frustration, and are lingering in the kitchen longer with eye-watering yawns to cook up some breakfast. We wanted and needed to add some pizzazz to these dark and slow mornings, and believed we could do that best in our lil’ kitchen, the one room where we meet each other in the morning before the two of us have to rush off to our days.
We chopped these cute, bright fruits small to mix into an oatmeal bake to add a pop of orange to our mornings. Oatmeal bakes are awesome for two reasons: 1) they can easily be loaded up with nourishing ingredients, and 2) they make it easy to breakfast for the rest of the week. We packed this oatmeal bake with flaxseeds, cinnamon, peaches and those darling persimmons (two fiber rich fruits!), and this recipe makes about 6-8 servings which will certainly make for an easy go-to breakfast for us for this week. We can then choose to dress it up or down once we warm it up for breakfast: sprinkle a lil’ cinnamon, drizzle a bit of honey, add a dollop of Greek yogurt, add a sliced banana with it, or even a hard boiled egg or two.
We were also honestly just eager to get the beautiful persimmons into our bellies and loved how this comforting oatmeal bake turned out. It’s perfectly browned on the edges, loaded with soft flavors of tart fruit pieces paired with the warming tastes of honey and vanilla.
WHY EAT THAT: Persimmons
Persimmons have a bright orange and glossy skin. They are rich in Vitamin A, Vitamin C, and dietary fiber. We find it important that our breakfast meals are loaded with dietary fiber to give our digestive tract just what it needs to function properly. Fiber helps our bodies to move food more effectively which can help to relieve the uncomfortable symptoms of constipation.
Persimmon Oatmeal Bake
Adapted from Whole Foods Blog
1 cup persimmons, chopped (about 2 persimmons)
1 cup frozen peaches
2 cup quick oats (may substitute with rolled oats)
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tbsp ground flaxseed
1 cup almond milk
1/2 cup honey Greek yogurt (use plain or vanilla!)
1/4 cup honey
2 tsp vanilla extract
1 egg + 1 egg yolk
1. Preheat oven to 375 degrees Farenheit. Spray a baking pan with non-stick cooking spray and set aside.
2. In a large bowl, mix together the persimmons, frozen peaches, oats, baking powder, salt, cinnamon, and flaxseed.
3. In a small bowl, whisk together the milk, Greek yogurt, honey, vanilla extract, and eggs.
4. Pour the wet ingredients into the dry and stir well.
5. Pour oatmeal mixture into the baking dish and pop it in the oven.
6. Bake for 50 minutes, the top of the oatmeal bake should be browned.
7. Let cool for about 5-10 minutes and enjoy! Top the oatmeal bake with a dollop of Greek yogurt or with a drizzle of honey. Enjoy it with a glass of milk or as a companion for your morning coffee.
8. Store leftovers in an airtight container in the fridge and warm up in the microwave for your week’s breakfast!
1. Anderson J. W. et al. Health Benefits of Dietary Fiber. Nutrition Reviews. April, 2009, 188-205.
2. Slavin J., Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients. Vol 5(4), Jan 2013, 1417-1435.
3. Steadfast Farm at Agritopia // http://www.steadfast-farm.com/