Holidays in Hawai'i are pretty self explanatory - Bring your santa hat to the beach and hope for waves. This year, I'll be spending my holiday camping with friends, but before I head out for the day you'll find me grinding a bowl of this incredibly delicious and festive oatmeal.
The three key ingredients in this recipe are the ripe persimmons, the grated granny smith apple and SunFood Maca Powder. Maca is a root vegetable grown in the Peruvian Andes. Maca powder is sacred to the Incas and has been used as a food and medicine in South America for hundreds of years. It is well known for its ability to help enhance strength and endurance. It is said that Incan warriors would often consume maca before long journeys or battles. Maca is high in magnesium, potassium and calcium.
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I purchased my persimmons at my near by grocery store and had to wait almost two weeks until these babies were ready. You'll know the fruit is ripe when you are able to puncture a hole in it with your finger. When they are entirely soft and bruised (pretty unfortunate looking, actually) pop them in the fridge for the night. The combination of the chilled persimmon "jelly" with the hot oats is ridiculously good.
Whats that really well known expression again? "If you're lucky enough to have access to ripe fruit, you're lucky enough." Or something along the lines of that!
First, you'll want to make your toasted muesli. You can get really creative here. Below I've included numerous ingredients that you can play around with. Feel free to add your favorite raw nuts, seeds or dried fruit.
(MAKES ABOUT 4-8 SERVINGS)
4 cups Regular Oats or Gluten Free Oats
1½ cups Sliced Almonds, Crushed Walnuts or Sunflower Seeds (My favorite!)
1½ cups Unsweetened Coconut Flakes
½ Teaspoon Cinnamon
3 Tablespoons Organic Grade A Maple Syrup
2 Teaspoons Vanilla Extract or Coconut Extract
- Preheat oven to 350 degrees Fahrenheit. For easy cleanup, line your baking sheet with parchment paper or reusable baking mats.
- In a large mixing bowl, combine the oats, almonds, coconut and cinnamon. Mix well. Pour in the maple syrup and vanilla extract and stir.
- Pour the mixture onto your baking sheet and bake for about 152-15 minutes or until the oats and coconut flakes are lightly golden and fragrant, tossing halfway with a wooden spoon.
- Let the muesli cool.
- Store cooled muesli in a freezer-safe bag or jar with the air sealed out. It keeps best in the freezer.
SPICED PERSIMMON OAT RECIPE
1 1/2 CUP REGULAR OR GLUTEN FREE OATS
3 CUPS WATER OR NUT MYLK OF YOUR CHOICE
2 RIPE PERSSIMONS
1 GRATED GRANNY SMITH APPLE
2 TSP. CINNAMON
1 TSP. NUTMEG
1/2 TSP. CLOVE
2 TSP. MACA POWDER
In a small pot, bring water or nut mylk to a low simmer and add in oats. Turn the stove on medium heat and continue to stir throughout as they cook. Once oats begin to thicken on the stove-top, add in all Cinnamon, Maca, Nutmeg, Clove and Grated Apple. I use a cheese grater to grate my apple, but if you'd prefer to chop the apple finely, that works as well. Once oats are fully cooked and all liquid has boiled down, transfer your oatmeal into a serving bowl. Now here's where we get our hands dirty. Take your persimmons out of the fridge and wash well. I've found the best (and most enjoyable) way to extract the "gel" from the persimmons is to literally squeeze them in your hand until they ....explode. Top your oats with the flesh of two persimmons, add maple syrup, extra cinnamon if desired and a few spoonfuls of crunchy toasted Muesli. You can also add any addition coconut, almond, hemp, brazil nut or rice milk if desired. Sometimes I grate another 1/2 of an apple and add it raw on top. Sweet and a little sour which is so delicious!
Please feel free to make this incredible bowl for your loved ones and find time to share recipes that are delicious and truly healthful.
Sending you so much love and light during the holiday season!