You are not going to believe me, but oatmeal and I needed a break. Seriously.
Now, oatmeal is usually my go-to during the work week. I have it around 5-6 times a week and it gives me enough fiber and plant based protein to allow me to stay full during lunch. Also, guys, the ways you can change oatmeal are endless. Sweet and savory. Fruits and veggies. Peanut butter and peanut butter.
I know I said peanut butter twice. It was totally intentional.
As the weather gets colder (and believe me, it is starting to get COLD), I find I ned something a little hardier than oatmeal in the morning. The wind in DC, in particular, has been awful. While it is starting to get lighter in the mornings, it is still really hard to get up. I always wake up triple wrapped in my sheets like a mummy and wake up completely trapped.
It’s almost as if my bed doesn’t want me to leave.
It is during these days I need to vary up my breakfast game to motivate me to leave my warm sheets. I get bored with breakfast, so I need to change it up a bit. I used to be able to eat the same thing for breakfast over and over in high school. I honestly do not know how I did it. And you guys, you will not believe that all I ate for breakfast for 4 years in high school was a piece of toast with butter. I used to HATE breakfast.
The me now realizes that was a total sin.
However, y’all know I am ALL about breakfast now. Breakfast for all the meals is my go to. I can’t help it that I am I freaking live breakfast and finding ways to change it up. This porridge was inspired by a breakfast bowl I had when I was in Copenhagen and is the perfect thing to sink my teeth into when the mornings are particularly chilly. The kamut is super hardy and filling, and it becomes porridge-like once you run it through a food processor. Yes, if you are looking to live your best life, get the one thing that will actually change your life this year, a food processor. You can use it for SOO many things, it is insane. It is my number one essential kitchen tool.
Topped with seared persimmons (aka the peaches of the winter), chopped dates, yogurt, and almonds, you have SUCH a money bowl right here. I have only known and loved persimmons for a year, but I am now so obsessed with them. When you cook them, they get so incredibly jammy. They make the perfect topping for everything. Seriously, if 2016 has changed my life in any way, it is the discovery of persimmons.
Now if only we could share this bowl together.
10 minPrep Time
40 minCook Time
50 minTotal Time
- 1/2 cup kamut (can substitute wheatberries, spelt, or farro)
- 1/4 cup coconut milk
- 1.5 cups water
- 1/3 teaspoon cinnamon
- pinch salt
- pinch cardamon
- 1 teaspoon coconut oil
- 1 teaspoon maple syrup
- 2 persimmons, peeled and cut into quarters
- pinch cinnamon
- 3 dried dates, sliced
- 1/4 cup greek yogurt
- handful toasted almonds, chopped
- pomegranate seeds and nut butter, to serve
In the bowl of a food processor, add the kamut (or whatever grains you plan on using). Process until the grains begin to break apart.
In a sauce pot over medium heat, bring coconut milk, water, cinnamon, cardamon, and salt to a simmer. Stir in kamut (or other grain), bring up to a boil, and lower to a simmer. Cook for about 45 minutes, or until the grain is tender, but still slightly chewy.
While the grain is cooking, heat coconut oil and maple syrup in a skillet over medium heat. Add persimmons and cinnamon and saute until the persimmons turn jammy and soft, about 5 minutes.
In two bowls, divide the kamut into two bowls. Add a dollop of greek yogurt, then sliced persimmons. Top with sliced date, chopped almonds, pomegranate seeds, and nut butter, if desired. Drizzle with maple syrup and EAT immediately.
Kamut can be made ahead of time. Simply store in the refrigerator and reheat with a little water or plant based milk in a sauce pot or in the microwave. I bring the kamut and yogurt in separate containers and reheat it at work. Easy peasy!
Don’t worry, you’ll always be my Internet bestie.