Cooking the fruit alongside oats in this creamy persimmon porridge adds sweetness and a little winter flair to your breakfast porridge. Topped off with more persimmon, pomegranate, and nut butter, this is an easy way to make breakfast a little more exciting.
* Use the creamy bit from the top of a can of full-fat coconut milk.
** I recently got a package of khanezi dates instead of my usual medjool because they were a lot less expensive - they're a lot smaller but the taste is even more caramel-like than medjool. It doesn't matter what kind you use here, and you could use raisins instead if you'd like.
*** Peanut butter might be a little weird here but almond or hazelnut is good.