Prep 2 mins
Cook 0 mins
Sometimes a little something simple and cool in the fall will get you up and pumped for the day ahead like none other. Not too sweet, but with a succulent and subtle array of flavors. Nice break from the usual hot and heavy fall breakfasts!
- 1⁄2 cup oats
- 3⁄4 cup almond milk
- 1⁄8 cup plain yogurt (I used Greek)
- 1 dash cinnamon
- 1⁄2 persimmon, chopped into small cubes
- almonds, chopped
- Prepare the oats: mix oats, almonds milk, yogurt, and cinnamon together. Refrigerate for several hours or overnight.
- In the morning, stir in persimmon chunks and almonds.