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
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!
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