Baked Persimmon Oats

2 persimmons, washed & cut in thin slices
½ teaspoon freshly grated ginger
1⅓ cups rolled oats
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
3 tablespoons chia seeds
3 tablespoons coconut sugar (or brown sugar)
1½ cups soy milk or milk of choice
1 teaspoon runny honey

Preheat oven on 240°C

In a baking dish add rolled oats, chia seeds, cinnamon, vanilla extract, freshly grated ginger and coconut sugar. Pour in milk and stir to combine

Cover and set aside for 5-8 minutes until chia seeds and oats absorb milk and fluff up. Place persimmons on top of the oats in an overlapping pattern

Sprinkle 1 teaspoon of sugar over the persimmons, turn oven back to 180°C and bake for 10-15 minutes until oats are set and persimmons are golden

Drizzle with honey to keep persimmons from drying out and to give them a glazed look

Enjoy it with coconut cream or yoghurt and nuts of choice