Persimmon Pumpkin Pie Breakfast Bowl

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))

Posted on October 12, 2016 by Christine Roseberry in Breakfasts

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.

Nutritional Information (per serving)

Calories: 814kcalFat: 25gCarbs: 157gProtein: 10g

pumpkin-pie-persimmon-breakfast-bowl

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Chef: Christine Roseberry

Christine Roseberry is a Registered Nurse and Holistic Nutrition Practitioner. She has been healing from fibromyalgia naturally through a raw food diet and healthy lifestyle. It is her hope to inspire you to take charge of your own health to create that GLOWING health from the inside out!