Turmeric Persimmon Porridge

9 30 657
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Turmeric Persimmon Porridge
Health Rating


1 cup Rolled oats, dry
4 tbsp Flaxseed meal (ground)
1 cup Coconut milk
2 persimmon(s) Persimmon, Japanese (top leaves removed)
1 tsp Turmeric, powder
1/2 tsp Cinnamon
1 piece, 1-inch Ginger root
1 pinch Sea salt
1 tsp Honey (more or less to taste)


To enjoy SOAKED/RAW:

  1. Using a high-speed blender, blend coconut or almond milk, persimmon, ginger root, cinnamon, turmeric, and sea salt.
  2. In 2 small bowls, pour ½ cup oats and 2 tablespoons flax seed in each bowl. Pour equal amounts of the blended persimmon into the bowls and stir until combined. Let sit for at least 30 minutes or overnight in the refrigerator.


​​​​​​​To enjoy WARM:

  1. Pour the persimmon mixture into a small saucepan on medium to heat, add the rolled oats and flax seed and continually stir to make sure the flax seed and oats are absorbing all the liquid.
  2. Cook on medium-low for 10-20 minutes (depending on your desired texture of oats, cook longer for softer oats, cook less for more chewy oats).



  • top with freshly sliced persimmon, sliced kumquats, pinch of sea salt, a drizzle of olive oil, a pinch of ground cinnamon.

Nutrition Facts

Per Portion

Calories 657
Calories from fat 316
Calories from saturated fat 214
Total Fat 35 g
Saturated Fat 23.8 g
Trans Fat 0 g
Polyunsaturated Fat 5.6 g
Monounsaturated Fat 3.1 g
Cholesterol 0
Sodium 103 mg
Potassium 867 mg
Total Carbohydrate 73 g
Dietary Fiber 15.1 g
Sugars 24.4 g
Protein 11.9 g

Dietary servings

Per Portion

Fruit 1
Grain 1.4
Meat Alternative 0.5
Vegetables 0.1

Energy sources