Persimmon Almond Overnight Oats

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!

• Ready In: 2 mins
• Serves: 1
• Yields: 1 bowl

Ingredients

• 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

Directions

1. Prepare the oats: mix oats, almonds milk, yogurt, and cinnamon together. Refrigerate for several hours or overnight.
2. In the morning, stir in persimmon chunks and almonds.
3. Enjoy!