PersiMon® & Maple Breakfast Porridge Bowl

Hotel porridge is usually sub-par, but this dish is divine. Delve into hot, sweet maple PersiMon® fruits on top of creamy cinnamon porridge — utterly delightful.

Serves 1


60g (2.1 oz) oats

  • 300ml (10.1 fl oz) unsweetened plant milk of choice
  • 1 heaped tbsp plant yoghurt
  • ½ tsp ground cinnamon
  • ½ tsp vanilla extract

For the toppings

  • 1 PersiMon®
  • 2 tbsp maple syrup
  • 1 tbsp plant yoghurt
  • 1 tbsp melted dark chocolate
  • 1 tsp almond butter
  • 3 chopped walnuts


  1. To make the porridge, add the oats to a pan, pour over the liquid, tip in the cinnamon and vanilla extract and yoghurt and stir over a medium heat. Stir regularly and cook until the oats turn creamy.
  2. Next, make the maple PersiMon®. Slice 1 PersiMon® into 5mm thick rounds, heat 2 tablespoons of maple syrup in a small frying pan and carefully add the PersiMon® slices into it. Allow the PersiMon® to sizzle for 6 minutes turning occasionally, until they turn a rich dark orange.
  3. Spoon the hot porridge into a bowl, drizzle over a spoonful of dark melted chocolate, spoon on the yoghurt and then place the hot maple PersiMon® onto the porridge. Scatter over the walnuts and enjoy.

Recipe by Claire and Sarah, Healthy Twists, healthy-twists.com, for PersiMon® @spanishpersimon