Name: Persimmon Pumpkin Pie Breakfast Bowl
Prep time: 10 min
Cook time: 10 min
Yield: 1 bowl
Cuisine: American
Ingredients: 5 persimmon ((Fuyu, chopped, tops removed)); 1/3 cup pecans ((soaked 6+ hours and drained, pat dried)); handful dried mulberries; 1/2 tsp pumpkin pie spice; 1/8 tsp turmeric; 5 dried apple rings ((optional))

Serves

Level

Easy

Ingredients

Ingreds.

Total

10 Minutes

Serves

Level

Easy

Ingredients

Ingreds.

Total

10 Minutes

Here's a perfect way to enjoy a beautiful fall morning! This pumpkin pie and persimmon breakfast bowl is a killer substitute for oatmeal. Hearty, filling, tasty, and just the right amount of sweet to help you get out of bed on a brisk autumn morning. Easy to change it up to suit your preferences, too!

Ingredients

5 persimmon (Fuyu, chopped, tops removed)
1/3 cup pecans (soaked 6+ hours and drained, pat dried)
handful dried mulberries
1/2 tsp pumpkin pie spice
1/8 tsp turmeric
5 dried apple rings (optional)

Servings: bowl

Units:

Directions

Prep

10 min

Total

10 min

Place above ingredients in a food processor and pulse blend until it becomes a coarse mix.
Scoop out into a bowl and top with more dried mulberries. (Optional) sprinkle coconut sugar on top, it adds a nice carmel-ly rich flavor.