Persimon and Maple Breakfast Porridge
Ingredients
- 60g oats
- 300ml + unsweetened milk of choice
- 1 heaped tablespoon yoghurt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Toppings
- 1 P.D.O. Persimon® from Spain
- 2 tablespoon maple syrup
- 1 tablespoon yoghurt
- 1 tablespoon melted dark chocolate
- 1 teaspoon almond butter
- 3 chopped walnuts
Preparation
Make maple persimon
Slice 1 Persimon® into 5mm thick rounds.
Heat 2 tablespoons of maple syrup in a small frying pan.
Carefully add the Persimon® slices into it.
Allow the Persimon® to sizzle for 6 minutes, turning occasionally, until they turn a rich dark orange.
Make porridge
Add the oats to a pan.
Pour over the liquid.
Tip in the cinnamon and vanilla extract and yoghurt.
Stir over a medium heat.
Stir regularly and cook until the oats turn creamy.
Serve
Spoon the hot porridge into a bowl.
Drizzle over a spoonful of dark melted chocolate.
Spoon on the yoghurt.
Place the hot maple Persimon® onto the porridge.
Scatter over the walnuts and enjoy.
Notes
Persimon® is a high-fibre fruit that can help lower cholesterol, reduce blood sugar levels, and keep your digestive system healthy.
It has a sweet, delicate flavour similar to peach or mango and is available until January.
