The Persinnamon Smoothie Bowl
The Persinnamon Smoothie Bowl
The Persinnamon Smoothie Bowl
Persimmons are a recent discovery of mine. They pop up in the produce aisle every year around the holidays. I would often pass by this mysterious fruit which looks very much like an orange tomato. But, this season I decide to take the persimmon plunge. To my delight, the creamy interior is richly sweet with hints of mango and cinnamon, and the persinnamon smoothie bowl was born.
The two most common varieties of persimmon are fuyu, which is round like a tomato and hachiya, which is shaped like an acorn. Both varieties are a beautiful deep orange. I’ve used fuyu in this recipe as they are more common and tend to be a little less expensive.
This fruity smoothie bowl is fun to blend up when persimmons are in season. Top with winter pomegranate seeds which add a bright tangy crunch and look like little red jewels scattered on top.
Ingredients
The Persinnamon Smoothie Bowl Ingredients
Ingredients
2 cups of persimmons, de-stemmed and quartered (2 large persimmons)
2 large ripe bananas
2/3 cup of rolled oats (62 grams)
¼ cup (2 oz.) of unsweetened almond milk
1 teaspoon of vanilla
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of cinnamon
1/8 teaspoon of fine sea salt
2 tablespoons of almond butter
3 large medjood dates, pitted
Pomegranate seeds and lemon zest for topping
Makes 2-3 bowls (click/tap on ingredients in bold to learn more)
Method for making The Persinnamon Smoothie Bowl
1. Add your persimmons and bananas to a blender container, followed by the oats, almond milk, vanilla, lemon juice, cinnamon and salt, along with the almond butter and dates.
2. Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
3. Scoop the fruity mixture, which will be the consistency of loose oatmeal into two or three bowls and top with pomegranate seeds and lemon zest.
Enjoy as a late autumn fruity breakfast or healthy snack!
Other seasonal recipes with cinnamon you might like:
Printable Recipe Card:
The Persinnamon Smoothie Bowl
Ingredients
Instructions
- Add your persimmons and bananas to a blender container, followed by the oats, almond milk, vanilla, lemon juice, cinnamon and salt, along with the almond butter and dates.
- Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
- Scoop the fruity mixture, which will be the consistency of loose oatmeal into two or three bowls and top with pomegranate seeds and lemon zest.
Calories
363.50Fat (grams)
8.06Sat. Fat (grams)
0.83Carbs (grams)
72.77Fiber (grams)
13.01Net carbs
59.76Sugar (grams)
35.54Protein (grams)
7.18Sodium (milligrams)
90.94Cholesterol (grams)
0.00