This post is sponsored by The Quaker Oats Company. They challenged me to create a delicious and nutritious breakfast recipe using their classic old-fashioned oats. The result is this Pear Persimmon Breakfast Crumble. Be sure to check the giveaway for an “I Heart Quaker Oats” prize pack featuring a KitchenAid Mixer — a $500 value — mentioned below.
Who doesn’t love breakfast? A warm bowl and a cup of coffee are what get me moving each morning. Old-fashioned oats are an all-time favorite for me — comforting, versatile, and nutritious. Quaker old-fashioned oats are my go-to because they work in so many recipes, from a simple bowl of oatmeal to this cozy breakfast crumble.
On most days I keep it classic: old-fashioned oats cooked with water or milk, a drizzle of maple syrup, raisins, and a sprinkle of cinnamon. But sometimes I like to elevate breakfast into something special. Lately I’ve been obsessed with this Pear Persimmon Breakfast Crumble. Persimmons, pears, and oats pair beautifully, and the finished dish tastes like a warm oatmeal cookie for breakfast. The recipe is flexible — swap in apples, berries, or stone fruit depending on the season. Oats are available year-round, so you can adapt the fruit to what’s freshest near you.
Oats are more than comfort food — they’re a nutritious whole grain. They contain soluble fiber, especially beta-glucan, which supports digestion and helps you feel full longer. A fiber-rich breakfast supports regularity and provides steady energy by slowing the digestion of carbohydrates and the release of glucose.
For convenience, I recommend assembling this crumble the night before and warming it up in the morning. That makes it even quicker than cooking a pot of oatmeal, and it’s perfect for busy mornings.
Don’t forget to enter the I Heart Quaker Oats giveaway for a chance to win a $500 prize package that includes a KitchenAid Mixer. No purchase necessary.
a Rafflecopter giveaway
Pear Persimmon Breakfast Crumble
Ingredients
- 2 cups old-fashioned oats
- 1/2 cup spelt flour or gluten-free flour
- 2 teaspoons cinnamon
- 1/2 tsp sea salt
- 1/2 teaspoon baking soda
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 2 ripe pears, chopped
- 2 ripe persimmons, peeled & chopped
Instructions
-
Preheat the oven to 375°F (190°C).
-
In a food processor, combine the oats, flour, cinnamon, sea salt, baking soda, canola (or coconut) oil, and maple syrup. Pulse until the mixture is combined and crumbly.
-
Press about two-thirds of the oat mixture into the bottom of a baking dish to form a crust, reserving the remainder for the topping.
-
Spread the chopped pears and persimmons evenly over the crust.
-
Crumble the remaining oat mixture over the fruit, cover the dish with foil, and bake for about 30 minutes, until the fruit is tender.
-
Serve warm. Enjoy with coffee or tea, or refrigerate and reheat portions as needed.
Like this recipe? Rate and comment below!
Need more vegan breakfast ideas? Check out these amazing vegan and gluten-free recipes on the blog for more breakfast inspiration.