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.
Servings 2
Ingredients
- 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
Instructions
- 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.
Notes
* 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.
** 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.
Nutrition
Serving: 2people