Delve into hot sweet maple Persimon® fruits on top of creamy cinnamon porridge – utterly delightful.
- 60g oats
- 300ml + unsweetened milk of choice
- 1 heaped tablespoon yoghurt
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 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
- To make the maple Persimon®:
Slice 1 Persimon® into 5mm thick rounds, heat 2 tablespoons of maple syrup in a small frying pan and carefully add the Persimon® slices into it. Allow the Persimon® to sizzle for 6 minutes turning occasionally, until they turn a rich dark orange.
- To make the porridge:
Add the oats to a pan, pour over the liquid, tip in the cinnamon and vanilla extract and yoghurt and stir over a medium heat. Stir regularly and cook until the oats turn creamy.
- To Serve:
Spoon the hot porridge into a bowl, drizzle over a spoonful of dark melted chocolate, spoon on the yoghurt and then place the hot maple Persimon® onto the porridge. Scatter over the walnuts and enjoy.
Recipe created by Claire & Sarah, Healthy Twists