Persimmon Porridge |

Persimmon Porridge

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.

Course Breakfast
Cuisine Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people


  • 2 cups water
  • 1 cup rolled oats
  • 1 ripe persimmon chopped
  • 1/4 cup coconut milk*
  • Optional: 1 tablespoon honey

For topping:

  • persimmon
  • pomegranate arils
  • dates halved**
  • nut butter***
  • pumpkin seeds
  • chia seeds
  • coconut shredded or flaked
  • coconut sugar
  • cinnamon


  1. In a saucepan, bring the water to a rolling boil. Add the oats and persimmon and reduce to a simmer. Cook for about five minutes, uncovered, or until the oats have absorbed all the water. Stir in the coconut milk. Add the honey if you like it quite sweet.
  2. Separate the porridge into two bowls and top each with the toppings below or make up your own! Serve warm.


* 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.