Persimmon & Grape Baked Oatmeal
Full of flavor and so easy to make, Healthy Baked Oatmeal with persimmons and juicy grapes is a delicious fall-inspired breakfast!
I’ve always admired fuyu persimmons with their mellow orange color and flat round shape. They have their own unique flavor characteristics- a sweet cinnamon flavor that I look forward to when they come into season.
This delicious baked oatmeal using persimmon and grapes came about on a whim. I had a few of these amber-hued fruits lying around and a batch of grapes in the refrigerator. And so it was born, this delicious fall-inspired baked oatmeal!
The baked grapes ended up being the star of the recipe, baking up warm and juicy. The persimmons add their own special flare and are soft and flavorful. Altogether, the ingredients work well for a healthy and filling vegan oatmeal breakfast.
The combination of ingredients may sound strange, but I assure you this oatmeal is full of flavor and your home will smell wonderful as it bakes. It’s so easy to put together and is well worth the short wait!
So without further ado, let’s get bake some oatmeal!
Ingredients You’ll Need
In this baked oatmeal recipe, oats, non-dairy milk, pure maple syrup, spices, persimmon, and grapes are baked to perfection for a healthy, refined sugar-free vegan breakfast everyone will love!
Here is everything you’ll need, including substitution ideas (see recipe card at bottom for measurements):
- Oats – Old-fashioned oats are traditional, but quick oats or combo will work too.
- Cinnamon + cardamom + salt – Cardamom is optional.
- Non-dairy milk – Use your favorite unsweetened plant milk (almond, cashew, soy, oat, etc.).
- Vanilla – If using vanilla-flavored almond milk, you can skip this or add it for extra flavor.
- Persimmon – Fuyu persimmon is used here, but you can try other varieties if you prefer.
- Grapes – I used seedless red grapes, but you can use your favorite (red or green).
- Pecans – Feel free to sub with walnuts or leave them out for a nut-free option.
How To Make Persimmon & Grape Baked Oatmeal
Here is a quick overview of the steps with a few pictures so you can see how it should look. For the full printable recipe, see the recipe card at the bottom of this post.
Whisk together the dry ingredients in an oven-safe baking dish. Stir in the wet ingredients, as shown above.
Top the mixture with grapes, persimmons, and pecans. You can either stir them in or leave them resting on top, as I’ve done.
Place in a preheated oven set to 375 degrees for 35 – 40 minutes.
Once done (last photo), you’ll have yourself a creamy baked oatmeal bursting with juicy flavors and perfect texture. It’s seriously easy and so incredibly delicious!
Tips + FAQs
- Nut-free: Make this nut-free by omitting the nuts and using oat, soy, or hemp milk.
- Gluten-free: To ensure your oats are gluten-free, be sure to source oats certified and labeled GF.
- How do you store leftovers? Leftover baked oatmeal can be stored in the refrigerator in a covered container for 4 – 5 days.
Serving Suggestions
Simply serve with a splash or two of your favorite plant milk. If you prefer a little extra sweetener, add a drizzle of pure maple syrup or a sprinkle of coconut sugar (or organic pure cane sugar).
More Healthy Oatmeal Recipes!
Oatmeal is accessible, inexpensive, and versatile. Try these other oatmeal recipes, you just may find a new favorite!
- Chunky Apple-Cinnamon Oatmeal Breakfast Cookies
- Baked Apple + Banana Oatmeal
- Cranberry Pistachio Oatmeal Energy Bites
- Healthy Bowl Of Cinnamon Oatmeal
- Vegan Blueberry Banana Oat Bread
If you try this oatmeal recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintPERSIMMON & GRAPE BAKED OATMEAL
Persimmons, red grapes, vanilla and cinnamon pair well in this flavorful and super healthy vegan baked oatmeal!
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: Serves 2 – 4 1x
- Category: Breakfast, Oatmeal
- Method: bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups old fashioned oats
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- pinch mineral salt
- 2 cups unsweetened almond milk
- 1/3 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 fuyu persimmon, peeled and diced
- 1 cup red grapes (use your favorite color grapes)
- 1/2 cup chopped pecans or walnuts, optional
Instructions
Preheat oven to 375 degrees F.
Mix: In a medium sized or 8×8 baking dish, combine the oatmeal, cinnamon, cardamom and salt. Add in milk, syrup and vanilla, mix well. Add in persimmon, grapes and nuts, mix again.
Bake: Place baking dish on center rack in the oven and bake for 35 – 40 minutes.
Serve: Scoop warm baked oatmeal into individual bowls and top with a splash or two of non-dairy milk. If you didn’t bake with the nuts in you may like to add a few over top before eating.
Serves 4 or 2 generously
Store: Leftovers can be stored in the refrigerator in a covered container for up to 4 – 5 days.
Notes
Sub in fresh cranberries for the grapes. Try using diced apples of choice in place of the persimmon. Use more of either of the fruits if you like.
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This recipe sounds amazing! I just got some persimmons, I think I’m going to try this recipe tomorrow. :)
These are kind of strange though, they have big seeds in the middle other varieties I tried were seedless.
Awesome blog!
You must have another variety of persimmons. The ones I’ve used here are seedless. Cut around the seed and dice them, it should be fine! Enjoy :)