Healthy Persimmon Oatmeal Breakfast Bowl
Ingredients
- 50 g whole grain rolled oats
- 250 ml water or milk of choice
- Pinch of salt
- 1/2 persimmon
- 1 tablespoon cinnamon
- Additional persimmon for topping
Preparation
Chop half a persimmon into small cubes.
Cook 50 g whole grain rolled oats with 250 ml water or milk, a pinch of salt, and the chopped persimmon in a pan until all liquid is absorbed.
Mix the cooked oatmeal with 1 tablespoon of cinnamon.
Transfer the mixture to a bowl and top with additional persimmon slices arranged decoratively.
