Vegan Persimmon & Cardamom Oatmeal

This oatmeal is so delicious and creamy! Topped with caramelized persimmon and flavored with delicious cardamom, it really is the perfect autumn breakfast!

I have another delicious oatmeal recipe for you! Yes, another one! I don’t know who’s more lucky – me because I got to eat this tasty oatmeal for breakfast, or you because now you can also make it for yourself! And it’s so perfect for this fall weather.

Persimmon, or kaki, is a fruit that I really overlooked in previous years. But this year we are basically best buddies. I am just in love with the mild honey-like flavor of this fruit! And it goes so so well in lots of dishes. I think I will try another savory recipe with persimmon soon!

You are probably aware of my love for warm breakfast by now. Oatmeal or cauliflower porridge, that’s basically it these days. Either one is fine for me! Smoothie bowls have become a rarity now that winter is here and it’s really chilly. Don’t get me wrong, there is still the occasional smoothie bowl on my breakfast table (I might have worked on a new one yesterday…) but I am generally more drawn to a warm start into the day.

The base for this breakfast is my usual vegan oatmeal. The oats are soaked with boiling water for a few minutes and then cooked with almond milk (or any other plant milk of your liking) until soft and creamy. This time, however, the oats are flavored with oh-so-delicious cardamom and maple syrup. The smell of cardamom alone makes me go mmmmmmhhhhhhh… I REALLY love this spice.

And then while the oats are soaking and then simmering, you gently fry the delicious persimmon pieces in coconut sugar and some coconut oil until soft and caramelized. Add the persimmon on top of the flavorful oats and you’re ready to eat! So so good.

Will you make this for breakfast soon? Or how about my Strawberry Milkshake Oatmeal?

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins
Servings: 1


This oatmeal is so delicious and creamy! Topped with caramelized persimmon and flavored with delicious cardamom, it really is the perfect autumn breakfast!



  1. Mix your quick cooking oats with 1 cup of boiling water and the pinch of salt. Set aside for 5 minutes. 

  2. When the 5 minutes have passed, add almond milk, cardamom and maple syrup to the oats and cook for 5 minutes on medium heat until creamy. Stir every now and then to make sure they don't stick to the bottom of the pot. 

  3. In the meantime, peel the persimmon and cut it into small pieces.

  4. In a pan, melt coconut oil on medium temperature. Once melted, add the persimmon and coconut sugar. Fry for 3 to 5 minutes. Add 1/8 cup of water and cook for another 5 minutes until the persimmon is softened but still has a bit of a bite. 

  5. Pour the oatmeal into a bowl and top with the caramelized persimmon. Sprinkle on hemp seeds if desired. Enjoy!

Keywords: vegan, oatmeal, vegan oatmeal, vegan porridge, refined sugar free, oats, breakfast, dairy free, gluten free diet, The Spicy Pineapple, vegan breakfast, persimmon, cardamom oatmeal, persimmon cardamom oatmeal,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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