Best Granola Bowl Recipe with Persimmon | Salt and Vanilla

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Persimmon and Granola Bowl

5 from 1 vote

This is a simple recipe with homemade granola adapted from Daniel Humm (EMP) and the plethora of persimmons right now. I absolutely, love persimmons! And the versatility of this fruit, depending on which variety you choose to go with. This is an easy recipe for a breakfast bowl, with yogurt and 3 different variations of Persimmons.

Here we have dried persimmons (Hoshigaki) that are extremely sweet and absolutely delicious! Also the hachiya, which you want to wait until it is almost like jam until you eat this. One trick or tip is if they aren't quite ripe enough you can freeze them for a day or two and when you thaw them they will be ready to go.

On the other hand if you have too many that are ripe and soft , then you can freeze them until you have a solution for what to do with them. The last type of persimmon is the fuyu. I love fuyu as well because of their sweetness and crunchiness.

These you can eat when they are firm. You want to find some somewhere in the middle where they are a tough soft but yet still firm. That will leave you with the perfect sweet and crunch combination. This is really a great breakfast or snack, highlighting a few simple ingredients. Here is the recipe and I hope you enjoy it.

Ingredients

Persimmon bowl

2 cups Granola
1 1/3 cup yogurt
2 whole fuyu persimmon firm
1 whole hachiya persimmon extremely ripe
1 whole Hoshigaki persimmon

Garnish

1/4 cup roasted cashews
1/8 cup mint leaves
edible flowers

Nutritional information

Calories: 386kcalCarbohydrates: 48gProtein: 11gFat: 18gSaturated Fat: 4gCholesterol: 11mgSodium: 60mgPotassium: 412mgFiber: 4gSugar: 17gVitamin A: 141IUVitamin C: 1mgCalcium: 159mgIron: 3mg

Prep Time 15 mins

Cook Time 30 mins

Servings 4 people

For the persimmon granola bowl

In four bowls add a 1/3 cup of yogurt to each. Then take the hachiya persimmon and carefully spoon out the pulp trying not to use the skin (unless you prefer it). Slice the fuyu persimmons and place them on top alternating slices of the hoshigaki persimmons. Top the bowl with granola. Finish with more thin slices of fuyu, flowers, mint, and cashews. Serve and enjoy!

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