Gluten-free persimmon overnight oats with vanilla and pecans

Gluten-free persimmon overnight oats made with gluten-free oats, almond milk, yoghurt and vanilla, topped with diced persimmon and pecans. A breakfast to prepare the night before.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 506 kcal per serving
• Protein: 13 g
• Fat: 19 g
• Carbs: 65 g

Ingredients

• 100g gluten-free oats
• 1 tbsp chia seeds
• 300ml almond milk
• 150g natural yoghurt
• 1 tbsp maple syrup
• 1/2 tsp vanilla powder
• 2 persimmons
• 25g pecans

Method

You’ll need: chopping board · knife · jar with lid

1. Stir together the oats, chia seeds, almond milk, yoghurt, maple syrup and vanilla powder.
2. Divide the mixture between two jars, seal them and leave in the fridge overnight, for at least 6 hours.
3. In the morning, wash the persimmons, cut out the stalk end and dice the flesh.
4. Roughly chop the pecans.
5. Layer the diced persimmon and pecans on top of the oats and serve cold.

Good to know

Persimmons ripen in winter, when most other fruit comes out of storage. Their soft flesh tastes of apricot and honey. Vanilla and pecans go well with them.

Swaps

Persimmons → mango or pear. Pecans → walnuts. Yoghurt → soya yoghurt (vegan, with maple syrup). Almond milk → milk.

Cooking tips

Choose Sharon fruit or Persimon, then you can dice the fruit with the skin on. Halve a classic kaki and scoop it out with a spoon.

Storage

Without the fruit, the oats keep in the fridge for 3 days; only add the diced persimmon in the morning.

Allergens

Gluten-free with certified gluten-free oats; contains milk, almonds and pecans. Suitable for children.

Frequently asked questions

How long do persimmon overnight oats keep in the fridge?

Without the fruit, the oats keep in the fridge for 3 days; only add the diced persimmon in the morning.

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