Persimmon Porridge



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

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  • 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
  • Honey
  • 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: 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.
Serving: 4g
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  • Reply 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.

  • Reply 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 😉

  • Reply 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!

    • Reply 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.)

  • Reply 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!

  • Reply 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 😮

  • Reply Haley November 7, 2013 at 11:29 am

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

  • Reply 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!

  • Reply 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!

  • Reply Michelle November 4, 2013 at 7:13 pm

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

  • Reply 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 🙂

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