Our persimmons finally seem to be ripe now, so this weekend I had to decide what to do with them. I'm a big fan of quick breakfasts during the work week, and it's been cold and rainy, so a warm quick breakfast is even better! I also like to cook in batches to save time, and my mom got me hooked on baked oatmeal a few years back. So I landed on a cross between baked oatmeal and oatmeal bars.
I like the taste of persimmons, but their texture was a little strange to me, so for this recipe, I pureed them with maple syrup, cardamom, and cinnamon. Then I layered the puree in the middle of the oatmeal, which kept the oatmeal from being too dry. Pretty delicious!
This has been one of the rainiest months I can remember, so I've also been stuck inside taking lots of pictures of food! I still have a lot to learn about food photography and indoor lighting, but it's been fun trying to figure things out. That said, I am embarrassed to tell you how many pictures I took to end up with a few I actually like.
The bars themselves aren't quite as photogenic as I was hoping, but they taste good, so that will have to do for now. :)