Crave Worthy Persimmon Granola Bowl

Crave Worthy Persimmon Granola Bowl

Try the Best Granola Bowl Recipe with Persimmon!

This is an easy recipe for a breakfast persimmon granola bowl, with yogurt and 3 different variations of Persimmons. 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. 

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 granola recipe and I hope you enjoy it.  

Persimmon and Granola Bowl 



1 cup of cashews

1 cup of pumpkin seeds

2 3/4 oats

3/4 cup of sliced almonds

1 tbsp salt

1/2 cup of light brown sugar

1/3 cup of maple syrup

1/3 cup of virgin olive oil 

3/4 cup Optional (raisins, craisins, or other dried fruit)

1 tbsp of curry powder or Cinnamon (if you want to spice it up)

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


  • 1/4 cup roasted cashews
  • 1/8 cup mint (leaves)
  • edible flowers

For the Granola 

For the Granola, Preheat oven to 350 degrees

Add sugar, oil, and maple syrup in a pot.  Bring to a simmer until the sugar has melted.  Meanwhile put everything in a bowl except dried fruit.  When the sugar has melted pour the mixture over the oats/nuts stirring everything together to incorporate evenly.  Then pour on a sheet pan lined with a silpad and bake for 45 minutes or until completely dry and golden brown stirring the mixture every 15 minutes.  Take out and let it cool to room temperature ( you can then add the dried fruit). Then place in a storage container.

For the persimmon granola bowl

  1. 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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