I haven’t done overnight oats in a long time. So when I saw Sarah’s information email saying that this month, the theme for the Fantastical Food Fight would be “Overnight Oats”, I just wanted to participate. I love overnight oats and since I have been on a quantified eating of late, swapping my rice with oats was usually not a preferred option, so oats had to take a limited offering at times. I don’t know how better I can explain this. 😀
Anyway, there were this persimmons that I had reserved to try this muffin recipe for the Bakeathon that concluded last month. However it didn’t happen, since I had no mood to bake them whatsoever. Happens, right? I just wanted to eat them rather than cook with them. Hehe… Then I thought, why not I use them in overnight oats? I decided to make a chocolate version, since I don’t have one yet on the blog. So the idea was born!
I cooked my milk slightly with the cocoa powder to avoid its raw taste. I am not really fond of its raw taste, but you can simply whisk it and use it, as you may notice in many other recipes. I soaked the oats overnight in the chocolate milk, and then simply topped it with the persimmon pulp and almonds in the morning. It was delicious! I was actually worried if the persimmon would gel with the chocolate flavor, but surprisingly it did. The almonds added a lovely crunch to the breakfast. You do get a feeling of having dessert early in the morning. 😉
Do not forget to scroll down and check other overnight oat creations by participating bloggers! Off to this simple recipe…
Chocolate Persimmon Overnight Oats
- 1/2 cup milk
- 1/4 cup water
- 1 tbsp cocoa powder
- 1 tsp brown sugar
- 1/4 tsp cinnamon powder
- 40 gm rolled oats
- 2 small persimmon pulp removed
- 10 almonds for topping
- Whisk together the milk, water, cocoa powder and sugar in a mug. Microwave for a minute. Whisk again till smooth. Allow to cool.
- In a jar, put the oats and pour the warm chocolate milk over it. Sprinkle in the cinnamon. Keep it overnight for the oats to soak.
- In the morning, top with persimmon pulp and almonds and dig in!
Instead of cinnamon, you can add any flavoring of your choice.