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)


  • For the BOWLS:
  • 2 persimmons, diced
  • 1 tablespoon vanilla bean ghee (I use Fourth & Heart 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


  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!