Ingredients   

Persimmons   
3 persimmons
1 tablespoon hot water
1 tablespoon caster sugar
1/4 teaspoon vanilla paste or 1 teaspoon vanilla extract
Juice of half a lemon

Oats
1 cup whole grain oats
1 ½ tablespoons pumpkin seeds
1 tablespoon sesame seeds
¼ cup thread coconut
¼ teaspoon ground cinnamon
1/8 teaspoon ground cardamom
½ teaspoon vanilla paste or extract
2 teaspoons maple syrup
20g butter, melted

To serve
1 cup Greek yoghurt
4 tablespoons pistachio nuts, roughly chopped (or nuts of choice)
Lemon zest
Milk of choice (optional)

Method   

Heat oven to 165°C. Slice the persimmon into 1cm thick slices. Arrange on a baking tray in a single layer. Combine the hot water, sugar, vanilla and lemon juice in a small bowl and brush both sides of the fruit with the syrup

Bake for 10 minutes, then brush again with any remaining syrup and bake for another 5-8 minutes. The fruit is done when it’s soft but still holding its shape. Remove and leave to cool

While the fruit is cooking mix the oats, cinnamon, cardamon, vanilla, maple syrup and butter together in a large bowl. Spread it out onto a lined baking sheet

Bake oats for 10 minutes, then take out, add the coconut and seeds and stir well. Return to the oven and bake until golden brown and fragrant (about 5 minutes). Remove form oven and allow to cool

To serve, divide the fruit and oats into bowls, and top with the yoghurt, chopped nuts and lemon zest. Serve with milk