Spiralized Persimmon Breakfast Pudding (Vegan, Raw)


This breakfast is SO powerful – it’s nutrient dense, tasty, has healthy carbs, approx 350 cals, and has 6g of protein.   Most importantly, it is fun to eat! I have a feeling I’ll be calling all the recipes to come on Twirly Bites “fun” in some sort of capacity. I really like fun. Fun first.
The Sprailized Persimmon Breakfast Pudding is extremely seasonal – if you’re going to try this, do so now! Persimmons and pomegranates alike are both a lot cheaper to buy right now (in the stark of winter) than the summer.


This breakfast pudding is loaded in fibre, natural sugars, protein, and carbs. I bought my first persimmon this year and immediately spiralized it. If you didn’t see my Instagram post about persimmons already, I basically bought my first persimmon and spiralized it right away. I don’t waste time.  I’m an aries, cut me some slack! 


But then I bought a second batch of persimmons and realized that there’s a beautiful flower inside! Mother Nature, would you prefer to me to spiralize or to cut your fruit up?

I used to be a smoothie addict – 2014 was the year of the smoothie, right? I bought a Magic Bullet and used it at least once a day, every day, for a year. I still love my Magic Bullet (and use it regularly to create sauces!), but spiralizing has completely taken over my life and challenged just about every habitual cooking routine I have, including breakfast. Bye bye smoothies, hello spiralizing!


Alas, this pudding is a layering of all the workings of my favourite breakfast components. A smashed banana, chia seed pudding, spiralized persimmon, and topped with pomegranates. Raw, vegan, flavorful, spiralized, and dense (the good connotation of that word). Recipe below!

Nutritional Information & Calories for Spiralized Persimmon Breakfast Pudding 

Spiralized Persimmon Breakfast Pudding
Serves 1
A delicious, raw, vegan alternative to a breakfast smoothie!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  1. 1 Pomegranate
  2. 1 Ripe Banana, Mashed
  3. 1 tbspn Chia Seeds
  4. 1/2 tsp Vanilla extract
  5. 6 tbspn Water
  1. Put chia seeds and water in a bowl. Let sit for 10 minutes.
  2. In a separate bowl, smash the banana.
  3. Add the chia seed pudding and vanilla extract to the smashed banana.
  4. Peel the pomegranate and remove the seeds.
  5. Spiralize the persimmon.
  6. Layer in a bowl or cup softest to hardest ingredients on top. Banana/chia mixture on bottom, followed by spiralized persimmons, topped off with chia seeds.
  7. Enjoy!
  1. Shop for your persimmons carefully! Not all spiralize as well as others. Choose one that is slightly under-ripe so that firm beautiful noodles are spiralized.
Spiralizer Recipes by Michelle Roberts | Twirly Bites http://www.twirlybites.com/
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