Porridge with persimmon, cinnamon and almonds

Ingredients

For 1 serving

• Rolled oats40 g
• Reduced-fat milk200 ml
• Persimmon100 g
• Almonds8 g
• Cinnamonto taste

Contains: gluten, lactose, nuts,

In season: October – December

Method

1. Put the milk and oats in a small pan with a pinch of cinnamon and bring to a gentle simmer over medium heat.
2. Turn the heat down to low and cook for about 5 minutes, stirring often, until the porridge is creamy and the oats are soft.
3. Meanwhile remove the stalk from the persimmon, halve it and scoop out the flesh with a spoon, discarding the skin and seeds; slice the almonds into flakes or chop them roughly.
4. Pour the porridge into a bowl, cover with the persimmon flesh and finish with the almonds.