Gluten-Free Oatmeal with Caramelized Persimmons

Slice persimmon and set aside.

Add water and oats in a pot, cooking over medium heat for approximately 15 minutes.

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.

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.

Add oatmeal to bowls and place fruit on top. Serve immediately.