Aren’t you astounded that this recipe does not include a banana? Don’t get me wrong – I love bananas, especially in porridge. But there was only one lonely banana in the kitchen and I wanted to save it for a smoothie later (unless Tanpo finds it first – I’d be totally fine with that). But we have several persimmons – YAY! And persimmons lend themselves nicely to my new self-imposed fruit-cooking criterion. In fact, they made such a nice bowl of porridge that I made this two days in a row. This morning will likely be 3.
Persimmon Porridge (Vegan)
Bring to a slight boil
- ½ c nondairy milk – I used unsweetened almond
- splash of vanilla
- dash of cinnamon
- 1 persimmon, sliced thinly
- ¼ c rolled oats or cooked quinoa
Simmer on low, stirring occasionally, for 3 minutes. Turn off the heat, cover, and let cool for a few minutes while you do something else.
Optional, if using quinoa: after it cools a bit, mix a heaping teaspoon of arrowroot with a little of the heated milk. Add back into the porridge. Simmer, stir and cool again. This part is optional of course – I just wanted mine to be a bit thicker. You could try cornstarch or omit it altogether. The oatmeal does fine on its own.
This is what it looks like with quinoa: