This post is sponsored by The Quaker Oats Company. I was challenged to create a delicious, nutritious breakfast using classic old‑fashioned oats. The result is this Pear Persimmon Breakfast Crumble. Don’t miss the giveaway at the end of the post for an “I Heart Quaker Oats” prize pack that includes a KitchenAid mixer (valued at $500)!
Breakfast is my favorite meal — the promise of a warm bowl and coffee gets me out of bed. Old‑fashioned oats have been part of my mornings for as long as I can remember. Beyond being comforting, oats are versatile and nourishing. Quaker old‑fashioned oats are a pantry staple I rely on.
Some mornings I have a classic bowl of oats with maple syrup, raisins, and cinnamon. Other days I like something a bit more special. Lately I’m obsessed with this Pear Persimmon Breakfast Crumble. Persimmons, pears, and oats pair beautifully, and the finished dish tastes like the best oatmeal cookie. The recipe is flexible — swap persimmons and pears for whatever fruit is freshest in your area. Oats are available year‑round, so you can adapt this crumble to every season.
Why choose oats? They’re a whole grain rich in soluble fiber, particularly beta‑glucan. A fiber‑rich breakfast supports digestion and helps keep you regular. Whole‑grain oats also promote satiety and provide steady energy: their complex carbohydrates slow digestion and produce a gradual release of glucose.
For convenience, I make the crumble the night before and warm individual portions in the morning. It’s even easier than preparing a fresh bowl of oatmeal and tastes like a special treat to start your day.
Be sure to enter the I Heart Quaker Oats giveaway for a chance to win a $500 prize package, including a KitchenAid mixer. No purchase necessary. Ends 3/7/18.
a Rafflecopter giveaway
Pear Persimmon Breakfast Crumble
Ingredients
- 2 cups old‑fashioned oats
- 1/2 cup spelt flour or gluten‑free flour
- 2 teaspoons cinnamon
- 1/2 tsp sea salt
- ½ teaspoon baking soda
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 2 ripe pears, chopped
- 2 ripe persimmons, peeled & chopped
Instructions
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Preheat the oven to 375°F (190°C).
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Combine the dry ingredients, coconut oil, and maple syrup in a food processor and pulse until combined.
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Press about two‑thirds of the oat and flour mixture into the bottom of a baking dish to form a crust, reserving the remainder for the topping.
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Spread the chopped pears and persimmons evenly over the crust.
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Crumble the reserved oat mixture over the fruit. Cover with foil and bake for 30 minutes.
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Serve warm.
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Need more vegan breakfast ideas? Check out these amazing vegan AND gluten‑free recipes!