Persimmons abound in fall, and you can replace them with figs or stone fruits in summer, and pears in winter. The authors suggest spas serve the tasty treat in small mason jars or clear glasses with spoons, and dicing—rather than slicing— the persimmons to fit. “You can offer extra honey, maple syrup or agave on the side if guests want to add sweetness,” they note. “To save time, the oat mixture can be prepared separately the night before, and the cups assembled just prior to serving or as needed.” Finally, you can top the treat with edible flowers for a beautiful presentation.
Overnight Oats With Cardamom and Pistachios Recipe
Yields 2 servings
1 cup old-fashioned rolled oats
2 Tbsp. chia seeds
1/4 tsp. ground cardamon
1/8 tsp. salt
2 cups unsweetened non-dairy milk, lukewarm
3 Tbsp. pure maple syrup
1 cup pomegranate seeds
1 Fuyu persimmon, seeded and sliced
1/3 cup shelled pistachios, roughly chopped
Combine oats, chia seeds, cardamom and salt in a large bowl. In a separate bowl, mix the milk and maple syrup well, until syrup dissolves (the lukewarm temperature will help). Pour the liquid over the oat mixture and stir well. Arrange one quarter of the pomegranate seeds, persimmon slices and pistachios at the bottom of each of two containers. Top each with one quarter of the mixture. Repeat until the jars are full. Cover and refrigerate overnight.
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–by Marina Kay