Pumpkin Pie Persimmon Breakfast Bowl

Ease your Thanksgiving cravings with this delicious breakfast bowl! Or as I like to call it, “fruit oatmeal!”

Ingredients

• 5 Fuyu persimmons, chopped (tops removed)
• 1/3 cup pecans, soaked 6+ hours in filtered water then drained, rinsed and pat dry
• Handful dried mulberries
• 1/2 teaspoon pumpkin pie spice
• 1/8 teaspoon turmeric
• 5 dried apple rings
• Pinch of coconut sugar

Instructions

1. Pulse all ingredients besides sugar in a food processor until it becomes a coarse mix. Scoop out into a bowl and top with more dried mulberries. Sprinkle coconut sugar on top.