skish
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Persimmon and cinnamon overnight oats

Ripe persimmon becomes a sweet cream with no added sugar.

  • 5 min
  • 1 serving
  • Vegetarian
  • International cuisine
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Persimmon and cinnamon overnight oats

Per serving

Calories
439 kcal
Protein
14.7 g
Carbohydrates
69.8 g
Fat
13.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rolled oats45 g
  • Reduced-fat milk160 ml
  • Persimmon150 g
  • Walnuts10 g
  • Chia seeds5 g
  • Cinnamonto taste

Contains: gluten, lactose, nuts,

In season: October – December

Method

  1. The night before, mix the oats with the milk, chia seeds and cinnamon in a jar; cover and leave in the fridge overnight.
  2. In the morning halve the persimmon, remove the stalk and scoop out the flesh with a spoon; mash it with a fork into a cream.
  3. Layer the oats and persimmon cream in a glass.
  4. Finish with the walnuts broken by hand.

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