PersiMon® and Maple Breakfast Porridge Bowl

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 PersiMon®
  • 2 tablespoon maple syrup
  • 1 tablespoon yoghurt
  • 1 tablespoon melted dark chocolate
  • 1 teaspoon almond butter
  • 3 chopped walnuts


  1. 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.
  2. 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.
  3. 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

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