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Persimmon Almond Overnight Oats


A few weeks ago, I shared a picture of persimmon on Instagram and told my followers that I never tried persimmon before. I got a lot of comments telling me I was missing out and had to try it ASAP! I headed to the grocery store as soon as I could (read: when my fridge was empty), and picked up some persimmons. Boy, was I in for a delicious surprise!

If you haven’t had a persimmon before, they kind of taste like a plum but a little more exotic. I absolutely loved this (new) fruit and decided to start recipe-testing with it. The result was this delicious Persimmon Almond Overnight Oats.

Overnight oats are one of my favourite breakfasts, mostly because you can prepare it the night before and wake up to a delicious meal. Last year, I shared a recipe for Strawberry Chocolate Overnight Oats and it ended up being one of the most popular recipes on my blog!

When I was biting into my persimmon, the first thing I thought of was how much I would love to have this as a part of my breakfast! I also love cold breakfasts, so creating an overnights oats recipe was a no-brainer.

This Persimmon Almond Overnight Oats has no added sweetener. The trick is to make sure you have a very ripe, soft fruit that will naturally sweeten your Overnight oats.

I used Skyr, which is similar to Greek Yogurt in texture but I find it is not as tart as regular Greek Yogurt. If you can’t find Skyr at your grocery store, you can easily use plain Greek Yogurt instead. If you are still buying flavoured yogurt instead of plain, be sure to check out my post on why you should make a simple swap to plain yogurt.

The addition of almonds adds a nice crunchy texture while upping the protein and fat. I know it’s a winning breakfast when my husband enjoys it AND it meets all of his protein needs.

Persimmon Almond Overnight Oats

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Servings 1
Calories 465 kcal


  • ½ cup rolled oats
  • 1 Tbsp chia seeds
  • ½ cup milk
  • ½ cup plain Greek yogurt or Skyr
  • ½ ripe persimmon diced
  • 10 almonds chopped


  • In a jar, add rolled oats and chia seeds and mix well. Pour milk and scoop in Greek Yogurt or Skyr. Add diced persimmon and top with chopped almonds. Cover with lid and place in refrigerator overnight. When ready to serve, remove lid and stir well.


If you make this recipe, be sure to share it with me by tagging your pictures @NutritionbyNaz on Instagram, Twitter, or Facebook! 


Calories: 465kcalCarbohydrates: 60gProtein: 26gFat: 14gFiber: 13g
Course: Breakfast, Brunch
Cuisine: American Inspired
©The Healthy Muslims. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Did you make this recipe?Leave a comment below to let us know how it was!

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