Porridge with Coconut, Persimmon and Pomegranate
The lactose‑free porridge with coconut, persimmon and pomegranate from Spoonsparrow provides a healthy and warming start to the day on cold mornings.
Ingredients
- 2 persimmons
- 160 g fine rolled oats
- 120 ml coconut milk
- 2 tbsp honey
- 0.25 pomegranate
- 4 dried dates (pitted)
- 30 g peanut butter (2 tbsp)
- 4 tsp chia seeds (3 g each)
- 30 g pumpkin seeds (2 tbsp)
- 20 g coconut chips (2 tbsp)
- 0.5 tsp cinnamon
Instructions
-
1.
Peel, wash and cut one persimmon into small cubes. Bring 800 ml water to a boil in a pot, add the oats and persimmon cubes and simmer uncovered over medium heat for about 5 minutes until the liquid has evaporated.
-
2.
Stir in coconut milk, sweeten the porridge with honey and serve in bowls.
-
3.
Separate the pomegranate seeds from the fruit. Cut the dates into pieces. Slice the remaining half of the persimmon thinly, quartering some slices.
-
4.
Top the porridge with a spoonful of peanut butter, arrange persimmon slices on top and sprinkle with chia seeds, pomegranate seeds, pumpkin seeds, coconut chips and dates, then dust with cinnamon.
