Persimmon Overnight Oats Recipe with Fall Pumpkin Pie Spice Flavors

Fall is here, even if it doesn’t feel like it here in Southern California, and with it comes busier schedules, holiday plans, and the frequent desire for cozy and fall-focused meals. Pumpkin pie spice is a popular flavor profile this time of year, and while many of us turn to coffee for that taste, it can show up in so many other foods, including breakfast! This week, I’m all about overnight oats recipes, so thanks to Melissa’s Produce providing me with a fun box of seasonal produce, I created this super simple Persimmon Overnight Oats Recipe. It’s like a healthier version of an indulgent pumpkin pie dessert, and it’s so easy to make.

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Overnight oats are typically just a few ingredients, with enough liquid-to-oats ratio to plump up the oats to a palatable texture. Because they’re made in a jar, they are easily transported to work or eaten on-the-go. They’re a very affordable meal that takes only a few minutes to assemble, and zero time to prep in the morning. They also make great afterschool snacks for the kids. I may or may not have made a cocoa version before with a splash of Bailey’s liqueur on a cold wintery day. Use your imagination to come up with ways to use your favorite ingredients, or leftover fruits you don’t want to go to waste.

We buy a large bag of organic oats from CostCo, along with a Kirkland Greek Yogurt from CostCo. Both are relatively cheap, go a long way, and are quality products. This means each serving of your overnight oats costs very little!

One thing I keep on hand, for use in a lot of recipes, is a homemade pumpkin pie spice mixture. I don’t have my own recipe, so I’d recommend you search for one online and give it a try. Mine uses various amounts of about five spices, including cloves, ginger, and cinnamon. I keep a small jar in my spice pantry, but you can buy it in the store as well. It smells so good when mixing it up!

If you’re unfamiliar with persimmons, these orange or rust-colored fruits are incredibly versatile. They come in many varieties, each with its own particular characteristics. Some lend themselves more to different types of recipes, but Melissa’s explains it best here. My favorite use for persimmons is in persimmon bread, but I’m currently consuming less bread and flour products while I work on dropping the last 4-5 pounds of a 26-pound weight loss. When I received these persimmons, I knew I had to find a new way to enjoy them. (And look at those pomegranates behind them! Those are also from Melissa’s.)

This persimmon overnight oats recipe includes about 1/4 cup persimmon puree in each serving. That’s a nutritious addition to a filling breakfast, and the puree is so simple. Peel the persimmons, chop it up into 4-6 pieces (avoiding the center section) and drop in a blender with just a tiny amount of liquid. I use coconut water, about 1-2 tbsps per batch. Puree and refrigerate for use within the next several days. If doing it in small batches, I recommend the smaller blender container like the Ninja one shown below.

I eat a lot of protein, and I attempt to have both a fruit and a protein at every meal. A satiating meal has helped me to be less interested in overeating, as a lot of weight loss, for me, was stopping when I was full and not just eating because it tastes good. (Food will always be there, I don’t need to eat it all at once!) Overnight oats recipes come in a million different flavors, so it’s easy to incorporate fruit. Protein comes via Greek yogurt instead of regular yogurt, and I can also add in 1/2 to one scoop of protein powder if I want to really increase it, and it doesn’t change the flavor when I just use regular whey powder. (And if you do want to change the flavor, there is a ton of flavored protein powder available.)

It’s fall in a bowl! You can change it up a little bit if you want by adding honey or maple syrup as the sweetener, or you sub in some cooked apples in cinnamon. I eat it straight out of the refrigerator, but my friend swears by heating it in the microwave for 45 seconds.

Look at those orange specks! They’re soft little chunks of persimmon in the puree; I don’t obliterate it, I could have blended it further into a loose jam consistency, but I prefer the flavor and texture of the small chunks. I also think it gives a little extra burst of persimmon taste!

Persimmon puree also tastes great in a Ninja Creami ice cream recipe! Make a typical vanilla version and put in 1/2 cup of the puree, blend it up, and freeze. Add a little of the pumpkin pie spice if you wish — that’s what I did, and it’s so good!

If you plan your breakfast in advance, you increase your chances of eating healthy right from the start of your day. Protein, fruit, no artificial ingredients, and flavors that pack a punch. It’s so motivating to stay on the right path and I don’t ever feel deprived. Give it a try!