My aunt Lisa gave me this recipe with a bag full of apple persimmons.  This is the ONLY way that I will eat apple persimmons!  They actually tastes great in this recipe.  We also tried this with Granny Smith apples, and the results were even better.

We followed the directions for the variation using Old Fashioned oats.

This is NOT like oatmeal.  It’s not gooey.  It is sort of like a soft granola.  You could pour milk over it and eat it like cereal, or put a dollop of yogurt on top and eat it like dessert.

I need to ask where my aunt found the recipe.  I’ll post that info when I get it.

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1 cup coarsely chopped apple (or persimmon)

3 tablespoons butter

1.5 cups Quick Quaker Oats, uncooked

1 egg, beaten

1/2 cup water

3 tablespoons brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt.

Saute apples in butter in skillet.  Combine oats and egg in medium-sized bowl; mix until oats are thoroughly coated.  Add oats mixture to apples.  cook over med heat, stirring constantly, 3-5 minutes or until oats are dry, separated and lightly browned.  Add remaining ingredients; continue cooking, stirring occasionally, 2-3 minutes or until liquid evaporates.  Serve at breakfast, brunch or with baked ham, pork or chicken.

Makes about 2 cups.

VARIATION:  Substitute Old Fashioned  Quaker Oats for Quick Oats, increasing water to 3/4 cup and decreasing brown sugar to 2 tablespoons.