Name: BAKED DATE OATMEAL WITH PERSIMMON AND PISTACHIO STREUSEL
Ingredients: 6 Large dates, pitted and chopped; 1/4 cup Whole roasted pistachios, chopped; 1/4 cup Pepitas (pumpkin seeds), chopped; 1/3 cup Date crystals or date sugar or white sugar; 2 tbsp Cornstarch; 1/2 cup Coconut oil, melted (separated); 1 1/2 cup Old fashioned rolled oats; 1 tsp Baking powder; 1/4 tsp Ground cardamom; 1/4 tsp Ground cinnamon; 1/4 cup Date sugar; 3/4 cup Full fat oat milk; 1 Large egg; 2 Persimmons sliced thinly

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BAKED DATE OATMEAL WITH PERSIMMON AND PISTACHIO STREUSEL

Creators: Chef Aarti Sequeira Courses: Breakfast & Brunch, Holiday, Snacks Dietary Options: Dairy-free Gluten-free Vegetarian

Seasonal: Suitable throughout the year, Winter, Fall

Instructions

Preheat the oven to 350 degrees Fahrenheit.

Toss the pistachios, pepitas, date crystals, corn starch and 2 tablespoons coconut oil together in a small bowl with a big pinch of salt. Set aside.

In a large bowl, stir together dates, oats, baking powder, spices and a pinch of salt.

Whisk oat milk, egg and remaining coconut oil together in a cup, then stir into oat mixture until evenly distributed.

Spray a brownie pan with cooking spray.

Pour oat mixture into the pan. Sprinkle with nut topping. Arrange sliced persimmons on top.

Bake for 25-30 minutes.

Top it off with a little yogurt and enjoy!

Keywords: baked date oatmeal, persimmon oatmeal recipe, pistachio streusel topping, date-studded oatmeal, holiday breakfast bake, baked oatmeal with dates, persimmon breakfast dish, pistachio crumble oatmeal, sweet oatmeal bake, festive breakfast recipe

BAKED DATE OATMEAL WITH PERSIMMON AND PISTACHIO STREUSEL

BAKED DATE OATMEAL WITH PERSIMMON AND PISTACHIO STREUSEL

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BAKED DATE OATMEAL WITH PERSIMMON AND PISTACHIO STREUSEL

BAKED DATE OATMEAL WITH PERSIMMON AND PISTACHIO STREUSEL

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