Gluten-Free Oatmeal With Caramelized Persimmons

• 1 whole Fuyu Persimmon
• 2 cups Water
• 1 cup Gluten Free Rolled Oats (or Regular)
• 1 teaspoon Coconut Oil
• 1 Tablespoon Balsamic Vinegar
• 2 teaspoons Cinnamon, Divided
• 2/3 cups Almond Milk
• 1 Tablespoon Chia Seeds (optional)
• Sweetener (optional)

1. Slice persimmon and set aside.
2. Add water and oats in a pot, cooking over medium heat for approximately 15 minutes.
3. While oats are cooking, add coconut oil to a pan. Add persimmon, balsamic vinegar, and 1 teaspoon cinnamon. Cook 3-4 minutes per side, until the fruit starts to darken. Remove from heat.
4. Once oats finish cooking, add almond milk and 1 teaspoon cinnamon. (Chia seeds and sweetener can be added at this stage as well.) Stir until thickened.
5. Add oatmeal to bowls and place fruit on top. Serve immediately.

persimmon, water, oats, coconut oil, balsamic vinegar, cinnamon, almond milk, chia seeds

Taken from tastykitchen.com/recipes/breakfastbrunch/gluten-free-oatmeal-with-caramelized-persimmons/ (may not work)