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Persimmon and cranberry holiday oats

Hi, I'm Gina. I like food. A lot. That's what you'll find on Running to the Kitchen with the occasional smattering of fitness, sarcasm & weimaraners. 

Breakfast gets a holiday spin

Loaded with persimmon and cranberries, this is a hearty winter breakfast.

Breakfast gets a holiday spin

A big bowl of hot oats is such a comforting meal on a cold morning. Filled with holiday fruits like persimmon and cranberries, this is a perfect hearty breakfast for the holidays.

Persimmon and cranberry holiday oats recipe

Serves 2


  • 1 cup old-fashioned oats (not instant)
  • Pinch salt
  • 2 ripe persimmons, diced and divided
  • 1/4 cup fresh cranberries, chopped
  • 2 cups liquid (any kind of milk, water or a combination of both)
  • 1 teaspoon vanilla extract
  • 1/4 cup cranberry sauce
  • 2 tablespoons brown sugar


  1. Combine the oats, salt, 1 diced persimmon, cranberries, liquid and vanilla in a small saucepan over medium heat.
  2. Stir occasionally with a spatula for 5-7 minutes as the oats cook.
  3. Once thickened, remove from heat, divide into 2 bowls and top with the cranberry sauce, the remaining persimmon and brown sugar.

More oatmeal recipes

Easy carrot cake oatmeal
Pumpkin pie oatmeal with homemade cranberry granola
Vegan apple oatmeal

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