Full of flavor and so easy to make, Healthy Baked Oatmeal with persimmons and grapes is a delicious fall inspired breakfast!
I’ve always admired persimmons with its 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, as I had a couple of these amber hued fruits lying around and a batch of grapes in the refrigerator. So it was born this delicious fall inspired baked oatmeal!
The baked grapes ended up being the star in this recipe, baking up warm and juicy. The persimmons add their own special flare and are soft and flavorful. All together, the ingredients all work well together for a healthy and filling vegan oatmeal breakfast.
The combination of ingredients may sound strange, but I assure you this full of flavor, texture 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 baking!
Ingredients + Subs
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 called for here, but you can try other varieties of persimmons if you prefer
- Grapes – I used seedlesss red grapes, but use your favorite (red or green)
- Pecans – can sub with walnuts or leave them out for 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.
- Simply whisk together the dry ingredients in an oven safe baking dish. Stir in the wet ingredients (shown above).
- Top the mixed oatmeal with and grapes, persimmon and pecans (shown below). Here you can either stir them in or leave resting on top as I’ve done.
- Place in 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 great 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 that are 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.
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 sprinkle of coconut sugar (or organic pure cane sugar).
More Oatmeal Inspiration
Oatmeal is accessible, inexpensive and versatile, take a look at these other recipes using oatmeal in some way or another. You just may find a new favorite oatmeal recipe!
- 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 steel cut oats recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
PERSIMMON & 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
- 2 cups old fashioned oats
- 1 ½ teaspoons cinnamon
- ½ teaspoon cardamom
- pinch mineral salt
- 2 cups unsweetened almond milk
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 fuyu persimmon, peeled and diced
- 1 cup red grapes (use your favorite color grapes)
- ½ cup chopped pecans or walnuts, optional
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.
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.
Updated: Persimmon + Grape Baked Oatmeal was originally published in November 2013. It has been retested and updated with new photos and helpful tips in October 2020.