Pumpkin Pie Persimmon Breakfast Bowl

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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.
Christine RoseberryAbout Christine Roseberry

Christine Roseberry is the creator of Just Glowing with Health, a blog where she shares her passion for raw foods, healthy living, and her personal journey of healing fibromyalgia naturally. She began her raw food journey back in 2011 in a desperate search to take control of her health, after having suffered with fibromyalgia for over 15 years. Christine is a Certified Holistic Nutrition Practitioner and Registered Nurse. She is passionate about sharing the raw food lifestyle with the world and teaching individuals how to ignite their GLOW and reclaim their health! It is her desire to share with you how simple, easy and delicious the raw food lifestyle can be.

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