Save A creamy, wholesome breakfast featuring sweet persimmon, juicy pomegranate, and nutrient-rich chia seeds for a vibrant start to your day.
I first made these overnight oats during winter, when persimmons and pomegranates were at their sweetest. They quickly became my favorite way to enjoy seasonal fruit, and my family always looks forward to this nourishing breakfast.
Ingredients
- Rolled oats: 1 cup (90 g), gluten-free if needed
- Milk of choice: 1 1/4 cups (300 ml), dairy or plant-based
- Plain yogurt: 1/2 cup (120 g), dairy or non-dairy
- Chia seeds: 2 tbsp
- Maple syrup or honey: 1 tbsp
- Vanilla extract: 1/2 tsp
- Salt: Pinch
- Ripe persimmon: 1, peeled and sliced
- Pomegranate seeds: 1/2 cup (80 g)
- Chopped walnuts or pecans: 2 tbsp, optional
- Additional maple syrup or honey: To drizzle
Instructions
- Combine the oats mixture:
- In a medium bowl or jar, combine oats, milk, yogurt, chia seeds, maple syrup, vanilla extract, and salt. Stir well to combine.
- Refrigerate overnight:
- Cover and refrigerate for at least 8 hours or overnight, allowing the oats and chia seeds to absorb the liquid and thicken.
- Stir the oats:
- In the morning, stir the mixture and add a splash more milk if desired for creamier consistency.
- Assemble and add toppings:
- Divide the oats between two bowls or jars. Top with sliced persimmon, pomegranate seeds, and nuts if using.
- Finish and serve:
- Drizzle with additional maple syrup or honey if desired. Serve chilled.
Save My daughter loves helping layer the fruit on top of her oats in the morning, and it always brings cheerful color to our breakfast table.
Required Tools
Mixing bowl or jars, spoon, knife, cutting board
Allergen Information
Contains tree nuts if using walnuts or pecans, and dairy if using cows milk or yogurt. Use plant-based alternatives for dairy-free and omit nuts for nut-free diets. Be sure to use gluten-free oats if needed.
Nutritional Information
Each serving has about 320 calories, 8 g total fat, 54 g carbohydrates, and 10 g protein.
Save Enjoy these overnight oats for a quick, energizing breakfast, perfect for meal prep and busy mornings.
Recipe FAQ Section
- → Can I use plant-based milk alternatives?
Yes, plant-based milks like almond, soy, or oat milk work wonderfully and keep the dish dairy-free.
- → How long should the oats soak?
Allow the oats and chia seeds to soak for at least 8 hours or overnight to achieve a creamy texture.
- → Can I substitute persimmon with other fruits?
Absolutely, mango or pear make great alternatives if persimmon is out of season.
- → Is it possible to prepare this in advance?
Yes, it can be made up to 3 days ahead and kept refrigerated for easy meal prep.
- → What nuts can be added for extra crunch?
Chopped walnuts or pecans add texture and flavor, but they’re optional and can be omitted for nut-free options.