Sweet, lightly spiced and nourishing, this Persimmon Oats Chia Porridge is prepared with creamy oats, sweet persimmon and nutrient rich chia for a comforting and warm breakfast. Perfect for cosy winter days, especially when fresh succulent persimmons are in season.
Ingredients
- Oats: I’ve used rolled oats (old fashioned oats) in this recipe.
- Sweetener: Maple syrup has been used here, but feel free to substitute it with any other sweetener of your choice.
- Pantry Ingredients: Flaxmeal, cardamom powder and chia seeds.
- Liquid: I used semi skimmed dairy milk, but you could substitute it with any plant based milk. Water to soak chia seeds
See the recipe card for quantities.
Step By Step Instructions
Step 1: Combine chia seeds and water in a bowl.
Step 2: Soak it for 2 hours.
Step 3: Place chopped persimmon in a blender or mixer jar.
Step 4: Blend it to a smooth puree and set it aside to use later.
Step 5: In a saucepan or pot, combine oats and milk.
Step 6: Cook over medium heat for 5 minutes, stirring regularly.
Step 7: Once oats mixture thickens, add flaxmeal, cardamom powder, pureed persimmon, maple syrup and soaked chia seeds.
Step 8: Stir well until everything is well combined and switch the heat off.
Enjoy warm persimmon oats chia porridge topped with slivered almonds and persimmon slices.
Substitutions and Variations
Milk: You can substitute dairy milk with any other plant-based milk, such as almond milk, oats or coconut milk.
Spices: Try cinnamon or nutmeg instead of cardamom for change of flavour.
Sweetener: Maple syrup can be substituted with date syrup, honey or agave syrup.
Tips and Tricks
Sweetener: Adjust maple syrup based on the sweetness of persimmon. Use less sweetener if persimmon is fully ripe and sweet or skip it completely if natural sweetness from fruit is sufficient.
Thickness: The cooked oatmeal should have a medium thick consistency. Remember that it thickens further as it cools.
Stir: Stir frequently while cooking to prevent it from sticking to the pan.
Storage
Store the leftover persimmon porridge in an airtight container in the fridge for up to 2 days. Reheat it in a saucepan on the stovetop until piping hot. If it is too thick, stir in a splash of milk to reach your desired consistency.
Related
Looking for other kid friendly recipes with fresh fruits? Try these:
KEEP IN TOUCH
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Persimmon Oats Chia Porridge
Equipment
- 1 Saucepan
- 1 Spoon
- 1 Blender
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 Teaspoon Chia Seeds
- ¼ Cup Water
- 1 Persimmon wash and dice
- ½ Cup Rolled Oats/Old Fashioned Oats
- ¾ Cup Milk adjust to get desired consistency
- ½ Teaspoon Cardamom Powder
- 1 Teaspoon Flaxmeal
- 2 Teaspoons Maple Syrup (optional)
- 2-3 Almonds slivered
Instructions
- Combine chia seeds and water in a bowl.1 Teaspoon Chia Seeds, ¼ Cup Water
- Soak it for 2 hours.
- Place chopped persimmon in a blender or mixer jar.1 Persimmon
- Blend it to a smooth puree and set it aside to use later.
- In a saucepan or pot, combine oats and milk.½ Cup Rolled Oats/Old Fashioned Oats, ¾ Cup Milk
- Cook over medium heat for 5 minutes, stirring regularly.
- Once oats mixture thickens, add flaxmeal, cardamom powder, pureed persimmon, maple syrup and soaked chia seeds.½ Teaspoon Cardamom Powder, 1 Teaspoon Flaxmeal, 2 Teaspoons Maple Syrup (optional)
- Stir well until everything is well combined and switch the heat off.
- Enjoy warm persimmon oats chia porridge topped with slivered almonds and persimmon slices.2-3 Almonds
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
This looks so delicious! I’ve never thought of making warm chia porridge before, but now I have to try it. I also don’t want cold breakfasts at this time of year!
Isn’t this a perfect breakfast for this cold weather. I would love to know how you enjoyed it.
This looks so tasty, I’ll definitely be making a vegan version for myself and my children, who love persimmon. The touch of cardamom sounds amazing, I never would have thought to add it but I can totally see how it would work.
I am pleased to know you like this recipe. Cardamom infuses a lovely flavour to the porridge. I would love to know how you liked the vegan version. Happy cooking 🙂
How cool is this? I’ve never cooked with chia (other than baking) and I didn’t even know persimmon puree existed! Must try this out–it looks delicious and so nourishing.
Yes it is perfect and healthy breakfast to kickstart the freezing day. I would love to know how it turned out.
This sounds so interesting so I’m looking forward to trying this porridge recipe! Those flavors, wow!
Glad you like this recipe. I hope you do try and let me know how you enjoyed it.
That looks and sounds so delicious! I can’t wait to try it! Perfect for this time of year!
It is absolutely a delicious and healthy breakfast to enjoy in this time of year. Do try and let me know how you enjoyed it.
A warm chis porridge is so comforting during the cold season. Love the use of persimmon.
I am glad you like this recipe. I hope you do try and let me know how it turned out….
Usually, chia seeds porridge consumed during summer times, a nice recipe for winter too! Love both ingredients so this is right up to my street!
I hope you enjoy this recipe too 🙂
I’ve never had warm chia seeds but this sounds a lovely idea and so healthy too!
It is indeed a healthy and perfect breakfast in this cold weather.