Roasted Persimmon Yogurt Bowl

This roasted persimmon yogurt bowl is a quick and easy breakfast bowl  full of winter flavors. 

(This post was originally published in 2014. Republishing today with new images and updated recipe).

This roasted persimmon yogurt bowl is a quick and easy breakfast bowl full of winter flavors.

One of the things I take for granted is that I am experiencing new things everyday. Despite living in the US for over a decade, I still get to experience new flavors, new dishes and traditions now and then. I keep discovering fruits that are not native to Africa.  I’ve told you about my discovery (and love) of pears, pomegranates and now it’s persimmons.

This roasted persimmon yogurt bowl is a quick and easy breakfast bowl full of winter flavors.

I first tried a persimmon a few months ago while staying with a friend in San Diego. Her one-year old daughter and I shared one and I was hooked despite only having a few bites because the baby was enjoying it more than me and I had to be a good Aunty. So I had to get my own when I returned home.

Have you ever tried a persimmon? I love the texture, sweetness and of course the vibrant color. To me it’s a mix between a pear and a pumpkin. Is that even possible? And look at that gorgeous color! My exploration lead to this roasted persimmon yogurt bowl that I made a few days ago for a healthier breakfast.

This roasted persimmon yogurt bowl is a quick and easy breakfast bowl full of winter flavors.

This yogurt bowl is my new way of adding texture and diversity to my mornings. I used plain 0% fat greek yogurt as the based and topped with roasted persimmons, homemade coconut granola, pistachios and chia seeds, all drizzled with honey and a sprinkle of sea salt. Lots of crunch and good-for-you toppings and diet-friendly if you are on one at this time of the year.

This roasted persimmon yogurt bowl is a quick and easy breakfast bowl full of winter flavors.

Yield: 1

Roasted Persimmons with Greek Yogurt and Pistachios

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 ripe persimmon, peeled and cut into wedges
  • 1 teaspoon extra virgin olive oil
  • 1 cup plain greek yogurt
  • 1 tablespoon chopped shelled pistachios
  • 2 tablespoons homemade granola
  • 1 tablespoon chia seeds
  • 1 tablespoon honey
  • Sea salt for sprinkling

Instructions

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • In a small bowl, toss persimmons gently with oil. Spread persimmon on baking sheet. Roast for about 30 minutes or until persimmons are tender and not mushy. Let cool completely before using.
  • Place yogurt in bowl. Top with roasted persimmon, pistachios, granola, chia seeds. Drizzle with honey and sprinkle with sea salt.
  • Notes

    Adapted from bon appetit Magazine


     

     

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