Creamy oats soaked overnight with persimmon, pomegranate, chia seeds, and a touch of maple syrup.
# What You’ll Need:
→ Oats Mixture
01 - 1 cup rolled oats (gluten-free if required)
02 - 1 1/4 cups milk of choice (dairy or plant-based)
03 - 1/2 cup plain yogurt (dairy or non-dairy)
04 - 2 tablespoons chia seeds
05 - 1 tablespoon maple syrup or honey
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt
→ Toppings
08 - 1 ripe persimmon, peeled and sliced
09 - 1/2 cup pomegranate seeds
10 - 2 tablespoons chopped walnuts or pecans (optional)
11 - Additional maple syrup or honey, to drizzle
# Directions:
01 - In a medium bowl or jar, mix rolled oats, milk, yogurt, chia seeds, maple syrup, vanilla extract, and salt until well combined.
02 - Cover and place in the refrigerator for at least 8 hours to allow the mixture to thicken and absorb the liquid.
03 - In the morning, stir the mixture and add a splash more milk if a creamier texture is preferred.
04 - Divide the oats evenly between two bowls or jars. Top with sliced persimmon, pomegranate seeds, and nuts if desired.
05 - Finish with a drizzle of additional maple syrup or honey if desired and serve chilled.
