Persimmon & Grape Baked Oatmeal

I had my first persimmon about a year ago. I've always admired their bright color and shape. Finally having picked one up, I fell in love at first taste. They have their own unique flavor...a sweet cinnamony flavor that I look forward to when they're in season. This recipe came about as I had a couple lying around. After a quick google search for persimmon recipes I decided to put them in a baked oatmeal, which by the way is a first for me. I found a baked oatmeal recipe for persimmons and cranberries which looked great and also one for persimmon and apple. I happen to have red grapes on hand, and after looking in my trusted Flavor Bible saw that persimmons and grapes compliment each other. I've so been wanting to try grapes from the oven so it was born this persimmon & grape baked oatmeal. The baked grapes are warm and juicy, while the persimmons are soft and flavorful. I also used a vanilla bean as I ran out of vanilla extract which was a nice touch and treat. If you have one on hand give it a try! I was super pleased with this combination of ingredients, although it sounds strange, but it's full of flavor, texture and not to mention your home will smell wonderful as it bakes. This is so easy to put together and well the worth the wait! 

Persimmon & Grape Baked Oatmeal

Ingredients

• 1 fuyu persimmon, peeled and diced
• 1 cup red grapes (use your favorite color grapes)
• 2 cups rolled oats
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cardamom
• 1/2 cup chopped pecans or walnuts
• pinch mineral salt
• 2 cups unsweetened almond milk
• 1/3 cup pure maple syrup
• 1 vanilla bean, split lengthwise and seeds scraped or 2 teaspoons vanilla extract

Preheat oven to 375 degrees F.

In medium bowl combine the oatmeal, cinnamon, cardamom, pecans and salt. In another bowl combine the milk, syrup and vanilla. Add wet mixture to the dry mixture, mix well. Add in persimmon and grapes, mix again.

Place mixture into a lightly greased 9 x 9 baking dish and bake for 40 minutes. Serve warm with a splash or two of non-dairy milk over top. 

Serves 4 or 2 generously.

Notes:

Sub in fresh cranberries for the grapes. Try using diced apples of choice in place of the persimmon. Use more of either of the fruits if you like. 

Enjoy!

APPLE HARVEST QUINOA SALAD + SWEET TAHINI DRESSING

A little sweet, a little tart and a then a little more sweet...this quinoa salad is a wonderful mix of flavors and sensations. 

And then if it couldn't get any better, in comes the sweet tahini dressing...

Without the dressing this salad can stand alone, especially with a nice hint of the cinnamon. But let me tell you, a good drizzle of this dressing adds whole new layer of yum factor. This is my first time having this sweet tahini dressing and I was amazed at how good it tasted. It's a wonderful creamy sweet dressing that so easy to make. The sesame paste isn't bitter here at all and mixes very well with sweetness. It would make for a nice twist on the Waldorf Salad. Yes, more ways to use tahini! I am now officially addicted to this new find. I also found myself using it as a dip for sliced apples. So good...better than caramel with apples I think! It has a unique flavor that I cannot explain, it is something you must experience for yourself if you haven't already. 

As for the salad, you can make it in one pot and uses common ingredients so you can whip this up anytime. You can also add/subtract ingredients to suit what you have on hand or to suit your taste. I love versatility and this salad allows for that. I know you will be fond of this combination and hope you put it on your must try list. It's a nice fruit fall salad...and a keeper! 

Lot's of flavor, texture and simple deliciousness in every bite. And, it's 100% percent good for you!

APPLE HARVEST QUINOA SALAD + SWEET TAHINI DRESSING

Ingredients

• 1 cup quinoa (I used tri-color)
• 1 3/4 cup water
• 1 lemon, juice of
• 2 large apples, cored and diced (1 green + 1 red pref.)
• 1 1/2 cup grapes, sliced in half (I used red & green)
• 1 stalk celery, thinly sliced
• 1/4 cup raisins
• handful chopped almonds
• a few large mint leaves, julienned
• 1/2 teaspoon cinnamon, or to taste

Sweet Tahini Dressing

• 1/3 cup tahini
• 1/4 cup water
• 2 tablespoons pure maple syrup
• 1/2 teaspoon cider vinegar, or to taste (optional)

Rinse your quinoa in a fine mesh sieve. In a medium size pot, add water and quinoa, bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove cover and let set 15 minutes, fluff with a fork.

While quinoa is cooking, prepare your dressing by combining ingredients in a small bowl. Mix well and set aside to let the flavors relax into each other. Add more water, 1 teaspoon at a time, to thin as needed. To thicken add more tahini. It should be thin enough to drizzle. Dressing serves four.

Core and dice apples, top with lemon juice and toss gently (I did this right on the cutting board to not dirty up another bowl). Prepare the remaining ingredients. Add the apples, grapes, celery, raisins, almonds, mint leaves and cinnamon to the quinoa, mix well. Taste for flavor adding more cinnamon if you like.

Spoon into serving dishes and serve with a good drizzle of the sweet tahini dressing. Serves 4 - 6

Notes: 

I used 1 granny smith and 1 fuji apple. Feel free to use your favorite apples.

This recipe is just a template...feel free to sub in unsweetened cranberries for the raisins (I use raisins because they contain no added sugars and I can find organic ones easily). Opt to leave the celery or grapes out using just apples (or use any combo you like). Add in a grated carrot for more color. Add more cinnamon if you like. Try using pecans instead of almonds. Try serving with some leafy greens. Have fun playing around with this making it your own.

Store at room temperature if eating within a few hours or store in the refrigerator until ready.

Enjoy!

Did you make any changes or have suggestions that others might find helpful? 

Please share your experience with us. :)