Ingredients

• 1 ripe fuyu persimmon
• 1 ripe hachiya persimmon
• 3 pitted dates
• 1 cup oats
• 1 cup milk
• 1 Tbsp butter
• 1 tsp vanilla
• To serve: 1 Tbsp butter, 1 Tbsp brow sugar, flakey salt, cinnamon

Directions

1. Chop fuyu persimmon. Pit and chop dates.
2. Melt butter in a small pot and add in persimmon and dates. Stir.
3. Pour in oats and stir.
4. Top with the milk. Bring to a soft boil, then reduce heat to low and cook for about 10 minutes.
5. Once oats have reached desired consistency, remove from heat and stir in vanilla.
6. Top with chopped hachiya persimmon, butter, brown sugar, flakey salt, and cinnamon.