top down view of bowl with serving of baked oatmeal with gold spoon and items surrounding.

Persimmons, red grapes, vanilla and cinnamon pair well in this flavorful and super healthy vegan baked oatmeal!


  • 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


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.