About the Recipe
A quick and easy winter breakfast bowl of plain Greek yogurt topped with roasted persimmons, homemade coconut granola, pistachios, chia seeds, a drizzle of honey and a sprinkle of sea salt.
Ingredients
1 ripe persimmon, peeled and cut into wedges
1 teaspoon extra virgin olive oil
1 cup plain greek yogurt
1 tablespoon chopped shelled pistachios
2 tablespoons homemade granola
1 tablespoon chia seeds
1 tablespoon honey
Sea salt for sprinkling
Preparation
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a small bowl, toss persimmons gently with oil.
Spread persimmon on baking sheet.
Roast for about 30 minutes or until persimmons are tender and not mushy.
Let cool completely before using.
Place yogurt in bowl. Top with roasted persimmon, pistachios, granola, chia seeds. Drizzle with honey and sprinkle with sea salt.