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Persimmon Porridge | occasionallyeggs.com

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


  • 2 cups water
  • 1 cup rolled oats
  • 1 ripe persimmon chopped
  • ¼ 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


  • 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.
  • 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.


Serving: 2people