Persimmon Porridge

in Breakfast


When I was in third grade I had in a role in my first play ever and it was my all-time favorite, Oliver Twist. I sadly was only given one line in the whole dang thing (I was gunning for the role of Dodger but didn’t get it) and that was, “Can I have some more porridge, please.”

I made sure to make my eyes look really sad and puppy dog-like and used the best fake English accent I could muster up. I’m pretty sure it was awful. I remember never really knowing what porridge was at the time, and honestly my opinion of it as I grew older was scarred from that experience. I figured it must’ve been awful if all “orphans” could get their hands on was a big bowl of mushy porridge.

Porridge has made a big 180 in my head. Porridge would be pressed to find a bigger fan. This porridge love story starts with persimmons, the other love of mine.

Persimmon Porridge //

Persimmon Porridge //

Persimmon Porridge //

Persimmons are roasted and blended with whole milk. Persimmon milk! It creates a rich, cinnamon-ey milk that’s thick and delicious.

Persimmon milk is added to a pot, along with barley flakes, cinnamon, brown sugar and a pinch of salt. Things simmer, your house will smell amazing and breakfast will be all done.

I like the idea of making a big batch on a Sunday and keeping it in the fridge for the entire week. A little milk and some reheating is all it’ll need.

I love breakfast.

Persimmon Porridge //

Persimmon Porridge

Print this recipe!

3 (about 1 pound) fuyu persimmons
1 1/2 cups milk
2 cups barley flakes (or rolled oats)
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
Pinch salt
1 handful pistachios, chopped

1. Preheat the oven to 375 degrees F. Transfer the persimmons to a parchment-lined baking sheet. Using a paring knife, pierce each of the persimmons, which will allow steam to escape as they roast. Place in the oven to bake for 25 minutes, or until softened. Remove and set aside until cool enough to handle, about 5 minutes. Slice off the skin, removing the core and steam. Reserve a few persimmon cubes, which you’ll use as a topping later. Transfer the persimmon chunks to a blender, along with the milk. Blend until thoroughly pureed. You should end up with about 2 cups of persimmon milk.

2. To a large saucepan, add 2 cups of the persimmon milk, barley flakes, brown sugar, cinnamon and salt. Cook on low heat for 5 to 10 minutes, until barley flakes are softened. If needed, add a tablespoon or two of milk to thin out the mixture.

3. Divide the porridge between bowls. Top with the reserved persimmon cubes, a drizzle of honey and a few pistachios.

4. To keep: Will store in the fridge for up to one week. When warming, mix a tablespoon or two of milk to thin out the porridge a bit.

Serves 2

{ 27 comments… read them below or add one }

Averie @ Averie Cooks November 4, 2013 at 12:32 am

I love persimmon – they are my fave fruit EVER. I mean in the whole world. I live for this time of year. Great porridge!


Sarah | The Sugar Hit November 4, 2013 at 1:57 am

This looks delicious. I’ve never had a persimmon before! I’ll have to get my hands on one, because hot cinnamony porridge is one of my favourite breakfasts. Great styling, too!


Belinda @themoonblushbaker November 4, 2013 at 2:24 am

Wow persimmon milk sounds phenomenal! I might not be huge fan of porriage but I would love to try this on flavour on muesli


Elisa @ Insalata di Sillabe November 4, 2013 at 3:56 am

I’ve never been a fun of porridge, probably because it’s not a really common dish here in Italy, but trust me when I say that yours look like one of the best porridges I’ve ever seen. It actually makes me want to try it out :)

xo, Elisa


AbbyThe Frosted Vegan November 4, 2013 at 3:57 am

Ive never had persimmons but wuut I need some now!


Silvia November 4, 2013 at 4:13 am

Bookmarked. I’ve to try this out very soon because it seems gorgeous!



Marie @ Little Kitchie November 4, 2013 at 4:18 am

Yum! I love permsimmon, and this looks so warm and comforting!


Laura (Blogging Over Thyme) November 4, 2013 at 6:14 am

This is beautiful! I’ve had so few persimmons in my life, need to get on that ;)


Katrina @ Warm Vanilla Sugar November 4, 2013 at 6:55 am

Neat!! so many fun flavours in this!


Christina @ The Beautiful Balance November 4, 2013 at 9:08 am

Oh, I absolutely adore persimmons! The fact that you blended the persimmon with the milk has to be heaven and I imagine myself just drinking it haha


Prudy November 4, 2013 at 10:33 am

This looks amazing, although I can’t even begin to know what a persimmon tastes like! It’s funny, I just received a text the other day from a friend of mine asking me about grand marnier and figs…and the final question in that text was: What the heck is a persimmon? I couldn’t answer him. haha..

You’ve inspired me to go out and look for persimmons, and try this porridge. :-)


Francesca November 4, 2013 at 11:14 am

I let my poor persimmon get a bit overripe.. now I know what to do with it ! Thanks!


Tina November 4, 2013 at 12:49 pm

Yums!!!! So gorgeous and the texture lioks incredible. U should try the dried persimmons at the Korean markets!! I eat mine with wrapped with walnuts :)


Mallory @ Total Noms November 4, 2013 at 1:54 pm

This looks lovely… my mother-in-law always has fresh persimmons hanging around (she also keeps mangos in her car at all times?) so this could be a great use for them. I love breakfast too!


Mae November 4, 2013 at 2:19 pm

I’ll serve it to my family for dinner tonight.


Whitney @ The Newlywed Chefs November 4, 2013 at 5:36 pm

What a beautiful breakfast! I’ve never had persimmons before, but need to try them. Love your sweet Oliver Twist story, too! You probably said that one line with all your heart :)


Michelle November 4, 2013 at 7:13 pm

Yes, yes, and yes. Can we start a porridge fan club?


Adrianna Adarme November 5, 2013 at 9:48 am



dishing up the dirt November 5, 2013 at 6:43 pm

Lovely breakfast porridge! Now all I need is a big mug of coffee. Perfect!


Jayne November 5, 2013 at 11:10 pm

I’ve never seen anyone using persimmons like this! I love those sweet Israeli persimmons and can really see how these would go so well with oats. Love!


Haley November 7, 2013 at 11:29 am

Woah! I’m loving oatmeal for breakfast, I’ll definitely have to try this soon!
Haley (


Rebecca November 10, 2013 at 10:34 am

I LOVE porridge <3 And yours looks so divine I really want to dive into it right now :o


Alanna November 15, 2013 at 8:50 pm

I’m always looking for things to do with persimmons, and this porridge looks absolutely perfect. Yum!


kero November 16, 2013 at 9:09 am

This looks intriguing — I’d love to try it. Can you use any type of milk (e.g. almond milk, soy milk, coconut milk)? Thanks!


Adrianna Adarme November 16, 2013 at 5:52 pm

Yes, it’d definitely work with other milks! Just be careful when heating up almond milk. Cook it over low heat. (Sometimes almond milk – if taken to a boil – can taste funny.)


Miaparis February 8, 2014 at 2:38 am

This was yummy! Ended up eating it for four days and still have some left, though. I guess half the serving will do ;)


Ball May 7, 2014 at 6:47 pm

Great your site.When i view your article and view your site have good.I like your site.I have feel good in your content the best.thanks for this nice information.


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