Serve cold for breakfast or a snack.
INDEPENDENT GREENGROCER · REDHILL MARKETMarket-fresh produce · Retail & wholesale enquiries
AUTUMN BREAKFAST
Persimmon breakfast oat pot
Ripe persimmon folded through creamy oats and yoghurt for a quick breakfast.
SERVES 2PREP 10 minCOOK No cook
FOSTER'SPersimmon breakfast oat potRECIPE KITCHEN
Method
- 1
Remove the leafy top from the persimmon and dice the flesh, discarding any seeds.
- 2
Mix oats, yoghurt and milk until evenly combined.
- 3
Fold through two-thirds of the persimmon and divide between two pots.
- 4
Top with the remaining fruit and honey if using. Eat immediately or chill for a softer oat texture.
FOSTER'S TIP
Very ripe persimmon is naturally sweet, so taste before adding honey.
Keep refrigerated in a covered container and eat within 24 hours.
Contains milk.
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