If you’re anything like me, chances are you get stuck in a breakfast rut every now and then. I’ve noticed it happens more often in the winter time, when the gloomy days make it a little more difficult to jump out of bed and start the day. It’s on those days that the easiest breakfast possible becomes the only option.
In order to break free of the smoothie and oatmeal cycle, they had to be replaced with something equally as effortless for my groggy brain (which is half in hibernation) to handle first thing in the morning. This idea just hit me one night laying in bed as I realized I haven’t roasted persimmons before. I was a little late in life discovering persimmons, only just a few years ago, and now I’m even later discovering them in their cooked form.
As with any fruit or vegetable, roasting will really bring out the sweetness. I find the fuyu variety to be superior to the hachiyas, since they still taste great when not fully ripened. This is great because I can only usually ever find the fuyu persimmons at local markets. It’s an added bonus not having to wait weeks for them to ripen too.
This recipe couldn’t be any simpler. Roast persimmons, toss some granola in the oven, then mix them in yogurt when they’re done. All the prep work can even be done the night before, so you can just toss stuff in a bowl when you wake up. Now, that’s my kind of breakfast.
But, if you’re one of those people that likes to wake up slowly with a coffee, waiting the 40 minutes to roast the persimmons is probably more up your alley.
The one aspect of this dish that I added last minute, turned out to be my favorite part – the fresh mint. Just a few small mint leaves will really elevate this dish with its fresh cooling properties.
If you’re looking for another quick persimmon recipe to get you going in the morning, try this Persimmon Banana Smoothie.
- 2 Fuyu Persimmons
- 1 Tbsp Coconut Oil
- 2 tsp Maple Syrup
- Sprinkle of Cinnamon
- 1 cup Oats GF if necessary
- ⅛ cup Maple Syrup
- ⅛ cup Sunflower Oil or Coconut Oil
- ¼ tsp Pure Vanilla Extract
- ⅛ tsp Sea Salt
- Yogurt of choice
- Few mint leaves
Roasting persimmons: Heat your oven to 375℉. Cut the stem off of the persimmons. You can peel it or leave the skin on. (I prefer to peel it) Cut into 8-10 wedges and place in a baking dish. Pour the coconut oil and maple syrup over them and sprinkle some cinnamon. Cover the pan with foil and roast for 40 minutes or until soft. Flip them halfway through cooking.
Granola: Combine all granola ingredients in a bowl and mix. Transfer to a lined baking sheet and bake for 15-20 minutes while the persimmons are roasting.
After everything is ready, assemble your bowls. Mix yogurt, granola and persimmons, then add any more toppings of choice. Don’t forget the mint!
*After the persimmons were roasted, I took a few wedges, blended them with some milk and swirled them into the yogurt in the bowl.
**You can add any spices you'd like to the persimmons - ginger, cardamom, vanilla, etc.