Pumpkin Pie Persimmon Breakfast Bowl

By Chef:  Christine Roseberry
Posted: June 1, 2018


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


  • 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


  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.