This is a super easy recipe that you can whip up on the weekend or a night before for a weekday breakfast. It’s delicious and packed with real ingredients. I’d say 1 bake tray will last for 2 breakfasts, but it highly depends on how hungry your kids are! Mine are usually hungry 🙂

Have you tried persimmon before? It’s amazingly tasty and healthy seasonal fruit, rich in vitamins, antioxidants and fiber. Check out here for some more details! Whip it up for you and your family, you’ll not regret it!

Ingredients

2.5 cups oats (I use gluten free)

2 flax eggs (2 tbsp flax egg + 5-6 tbsp water)

1 heaped cup puréed persimmon (approx. 2 persimmons, go for ripe)

3 tsp ground pumpkin spice or cinnamon

2 cups plant based milk

2 tbsp maple

1/2 cup mix seeds (I used sunflower and hemp seeds)

2 tbsp unflavored protein powder (optional) (I use Form Nutrition)

Method

Set oven to 180C / 360F. Start with making 2 flax eggs in a large bowl. Set aside. Meantime, cut persimmons into cubes and chuck into a food processor or a good blender. Add 1 tsp ground pumpkin spice or cinnamon. Mix well until puree forms. You should aim for 1 heaped cup of persimmon deliciousness.

Next, make add all the ingredients into the bowl with flax eggs and stir well. You should aim for semi pourable version. If it’s too thick, add a bit more milk. Bake in an oil greased tray for 25-35 min, depending on on the size of the dish (I’d aim for the bake to be thicker / higher, so opt for a medium size dish). You can eat immediately or the next morning – best when warmed up, with a spoon of yoghurt!