Winter Oatmeal Bowl

What is more satisfying and comforting than a bowl of piping hot oatmeal for breakfast…or any meal really? This recipe is super simple and is chock full of all sorts of healthy treats…fresh pomegranate seeds, toasted almonds, ruby red grapefruit, shredded coconut, and warm spiced persimmons served atop a bed of oatmeal drizzled with honey…In the midst of all of the holiday treats, you will feel so great starting your day with this healthy bowl of goodness…Winter Oatmeal Bowl: Serves 4Ingredients:1 cup organic rolled oats2 cups filtered water1/2 teaspoon rose salt (plus extra for sprinkling)Seeds from 1 organic pomegranate1 large organic ruby red grapefruit, sliced and quartered½ cup toasted organic almonds½ cup shredded organic coconut¼ cup organic raw honey (divided)3 tablespoons organic half + half2 tablespoons organic unsalted butter1 organic Fuyu persimmon, sliced, quartered and sautéed (recipe below)½ teaspoon freshly ground nutmeg¼ teaspoon ground cinnamonDirections:To make the oatmeal. Simply add the filtered water, oats, and rose salt to a medium-sized pot and cook stove top, covered for about 10 minutes or until the water has been completely absorbed. Remove from heat and allow to cool slightly. Add half + half and two tablespoons honey. Stir. Pour into a medium sized serving bowl. Layer with pomegranate seeds, grapefruit slices, almonds, coconut, and spiced persimmon (recipe below). Drizzle with remaining honey. Serve immediately! If you are feeling extra fancy, serve with a cup of Floral Sugar Hot Cocoa…For the spiced persimmons:Melt the butter in a sauté pan stovetop and add persimmon slices. Cook over medium heat, stirring occasionally. Add nutmeg, cinnamon, and a touch of salt. Cook until the persimmon is soft and succulent.Recipe + Photography by Cassie Winslow