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You are here: Home / Breakfast / Sautéed Vanilla Bean Persimmon Yogurt Bowls with Quinoa Granola

Sautéed Vanilla Bean Persimmon Yogurt Bowls with Quinoa Granola

November 14, 2016 By Spices in My DNA 4 Comments

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Say hello to the most cozy, healthy fall breakfast! I am officially OBSESSED with this vanilla bean ghee. I’ve been making butter coffee with it every morning, and I dreamt up this breakfast recipe using it! If you aren’t familiar with ghee, it’s a clarified butter, so it’s dairy free, and super good for you. It has tons of health benefits including good fats and vitamins. I loooove this ghee because it has a subtle vanilla bean flavor. Btw, this post isn’t sponsored at all..I just really love this ghee! Sidenote: you could totally use coconut oil here if you wanted!

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I think persimmons are so underrated and under-utilized. They’re so beautiful and unique! They have a different texture and taste..a subtle sweetness. They’re so different from any fruit I’ve ever had.
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And when they’re sautéed in vanilla bean, maple syrup, and vanilla bean ghee, they’re to die for.
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These bowls are a texture lover’s dream. The creamy, tangy Greek yogurt + the warm sautéed persimmons + the crunchy quinoa and almond granola are a perfect match.

You could totally make these for #mealprepmonday too. Just sauté the persimmons and make the granola ahead of time, and when you’re ready to eat in the morning, just zap the persimmons a little, put them over yogurt, and sprinkle with the granola! Super easy and healthy. Plus they feel so fancy!
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The granola has a little more texture and crunch than your typical granola because of the quinoa, which I personally love. The granola is also super low in sugar. Only 3 tablespoons of maple syrup in the whole batch. I added almonds because I love them, but this would be delicious with pecans to make it even more fall-ish!

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Sautéed Vanilla Bean Persimmon Yogurt Bowls with Quinoa Granola

Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 bowls plus extra granola
Author Molly (Spices in My DNA)

Ingredients

  • For the BOWLS:
  • 2 persimmons, diced
  • 1 tablespoon vanilla bean ghee (I use Fourth & Heart brand..you can sub coconut oil too)
  • 2 teaspoons maple syrup
  • seeds from 1 vanilla bean
  • pinch of cinnamon
  • pinch of salt
  • 3 cups plain Greek yogurt (vanilla would be good here too!)
  • For the GRANOLA:
  • 1 1/4 cup oats (use gluten free if needed)
  • 1/2 cup quinoa, rinsed
  • 1/2 cup sliced almonds
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon almond butter (the natural drippy kind)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 325℉. In a medium bowl, stir together the oats, quinoa, and almonds. In a separate bowl, whisk together the coconut oil, almond butter, maple syrup, vanilla, cinnamon, and salt. Add to oat mixture and stir until completely coated. Pour onto a parchment lined baking sheet and bake for 17-20 minutes or until golden.
  2. In the meantime, heat a skillet over medium heat. Add the ghee. Add the persimmons, vanilla bean seeds, maple syrup, and a pinch of cinnamon and salt. Cook, stirring occasionally, for 8-10 minutes until softened.
  3. To serve, top Greek yogurt with sautéed persimmons and the quinoa granola!

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That bite!

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Filed Under: Breakfast, Clean Eats Tagged With: autumn, breakfast, easy, fall, ghee, gluten free, granola, Greek yogurt, healthy, meal prep, meal prep monday, persimmon, quinoa

Previous Post: « Crispy Plantain & Egg Breakfast Bowls with Avocado Chimichurri
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Reader Interactions

Comments

  1. athleticavocado

    November 14, 2016 at 5:39 pm

    I am one of those texture freaks who love all the textures combined, hence why this yogurt bowl is making me drool! So many lovely flavors here, LOVE persimmons!

    Reply
    • Spices in My DNA

      November 15, 2016 at 2:38 pm

      I’m with you 100%! Texture for life. Thank you so so much!!

      Reply
  2. Martine

    November 15, 2016 at 2:29 am

    Oh wow this looks so delicious! I want to eat this NOW 😀 And I totally agree on persimmons being underrated! They are absolutely lovely! Will definitely try this out, thanks for sharing!

    Reply
    • Spices in My DNA

      November 15, 2016 at 2:41 pm

      Thank you so much Martine! Let me know if you try it!

      Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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