Creamy oats soaked overnight, topped with persimmon, pomegranate, and chia seeds for a vibrant breakfast.
# Components:
→ 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
# Preparation Steps:
01 - In a medium bowl or jar, mix rolled oats, milk, yogurt, chia seeds, maple syrup, vanilla extract, and salt thoroughly.
02 - Cover and refrigerate for a minimum of 8 hours or overnight to allow the oats and chia seeds to absorb liquid and thicken.
03 - In the morning, stir the mixture and add a small amount of milk if a creamier texture is preferred.
04 - Distribute the oats evenly between two containers or bowls, then top with sliced persimmon, pomegranate seeds, and nuts if using.
05 - Drizzle with extra maple syrup or honey as desired and serve chilled.
