Cinnamon Cooked Oats with Persimmon Banana Pomegranate Pumpkin Seeds & Chia Seeds

I love using different fruit combinations with my oatmeal breakfast just to make it fun.

Today, I had persimmon and pomegranate in my fridge and decided to use these fruits.

Cinnamon oatmeal is heart-warming during the cold winter months and it is a mild oats flavour to go with the persimmon. Ofcourse, if cinnamon is involved, then banana must be involved too because there is no better combination.

This is both a vegan and vegetarian breakfast recipe that is quick to make. My oatmeal breakfast was ready in 2 minutes and maybe another minute to add the toppings.

Oatmeal is full of protein and so many good nutrients. Furthermore, it is filling and keeps me going for 3 hours.

 

Ingredients:

50g oats

Water as required

1/2 tsp cinnamon powder

Sweetener as required (I used honey – you can use maple syrup or sugar)

Persimmon

Half a banana

Pomegranate arils

Pumpkin Seeds and Chia seeds for garnishing

 

Method:

Add oats, water and cinnamon to a pan and cook for about 2 minutes and until you have the right consistency.

Pour into a bowl.

Add persimmon, banana, pomegranate arils, pumpkin seeds and chia seeds on top.

Add your sweetener on top and enjoy!