Maple Roasted Persimmons with Yogurt & Granola

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.

Roasted Persimmons

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.

Maple Roasted Persimmons with Yogurt & Granola

If you’re looking for another quick persimmon recipe to get you going in the morning, try this Persimmon Banana Smoothie.

Maple Roasted Persimmons with Yogurt & Granola
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 2
Roasted Persimmons
  • 2 Fuyu Persimmons
  • 1 Tbsp Coconut Oil
  • 2 tsp Maple Syrup
  • Sprinkle of Cinnamon
  • 1 cup Oats GF if necessary
  • cup Maple Syrup
  • cup Sunflower Oil or Coconut Oil
  • ¼ tsp Pure Vanilla Extract
  • tsp Sea Salt
Other Ingredients
  • Yogurt of choice
  • Few mint leaves
  1. 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.
  2. 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.
  3. After everything is ready, assemble your bowls. Mix yogurt, granola and persimmons, then add any more toppings of choice. Don’t forget the mint!
Recipe Notes

*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.

Elevate your brunch game with roasted persimmons. When combined with yogurt and a quick granola, it becomes a simple, flavorful and filling morning meal. #vegan #glutenfree #recipe

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Loreto Nardelli

Hi Nicole, this yogurt bowl looks amazing. Nicoletta and my mom are huge persimmons fans and I can only imagine what they are like roasted with maple. I love roasting fruit, the way it caramelizes and gets those crispy bits just intensifies the flavor and with the yogurt and gronola it would be textural heaven with a rich creamy twist! Great way to start the day on a different note! Well done!

Stine Mari
Stine Mari

Finally! I have been looking for the perfect use for persimmons lately, and I think this is it.


I can’t wait to give this a try

Gloria Duggan

I have never worked or even tasted persimmons before. I do see then now and again in the grocery store. This looks delicious…my kind of breakfast and lunch.


True story… I’ve never eaten a persimmon before. This recipe makes me want to try them! Looks like such a good breakfast.

Catherine Brown

Awesome photos! This looks so DELICIOUS! I’ve never roasted persimmons before. I’m going to have to try this! Hopefully, I can still get my hands on some persimmons. We had a persimmon tree in out backyard when I was growing up in Northern California. My siblings and I would dare each other to taste-test them for ripeness… you’ll never forget the taste of an unripe persimmon! 😉


Holy smokes, this sounds amazing! I’ve never tried or worked with persimmons but this sounds like just the recipe to use to introduce myself to it!


That looks so good, I would love to taste your roasted persimmons, unfortunately we can’t find it in my area of the world, pity!

Dawn @ Girl Heart Food

I do sometimes get stuck in a breakfast rut. I’ll enjoy something and eat it for days and then, out of no where, get tired of it! Funny, huh? I’ve never had persimmons, but they have been on my list to try. This gorgeous bowl certainly looks like its time to do so! Almost, just almost, too pretty to eat 😉


I can completely relate to the hibernation thing. 🙂 I just brought home some persimmons and now I know what to do with some of them. Can’t wait to try this!

Natalie Browne

I’m usually in a smoothie/eggs rut, lol. I never even tried persimmons, as far as I remember, but they look delicious. And I love that you roasted them to bring out the flavour. Such a beautiful looking breakfast.


I’m not a breakfast fan at all, but this is heavenly! I love to roast persimmon but had never thought to do it for a yogurt bowl – such a lovely idea.


Such a delicious and inviting bowl! I’m not a breakfast person but I’m in great temptation to become one 😉 It’s such a great idea to roast persimons 😉 love the photos too!


Hi Nicole,
I was already in love with this recipe, when I saw it on Instagram! What a tempting combiantion! Love it and will try it.

Strength and Sunshine

Well that’s the way to serve up a persimmon! The maple sound great!


This looks amazing, Nicole! Loving those beautiful swirls and I must confess I’ve never roasted persimmons before…even though I’m a big fan of this fruit. :-p
Thanks for sharing this wonderful breakfast recipe, I really needed some inspiration!