Breakfast

Hot Cereal with Sautéed Persimmons and Raspberries

LivinLifeOnTheVedge

INGREDIENTS:
⅓ cup Purely Elizabeth Ancient Grain Hot Cereal
1 tsp Fourth & Heart Vanilla Bean Ghee
1 organic persimmon
Organic raspberries
Purely Elizabeth Maple Walnut Probiotic Granola
Ground cinnamon
Teddie Smooth Peanut Butter*

INSTRUCTIONS:
Prepare ⅓ cup of Purely Elizabeth Ancient Grain Hot Cereal by bringing 1 ¼ cups of water or milk to a boil in a medium saucepan.
Stir in ⅓ cup of the cereal and reduce the heat to medium-low.
Stir occasionally for 15-20 minutes and let stand for a few minutes with the heat off. While cereal is cooking, heat up vanilla bean ghee in a sauté pan over medium heat, add diced persimmon and sauté for 5-7 minutes or until soft and tender.
Once the cereal is ready, top it with the sautéed persimmon, raspberries, granola, a warm drizzle of Teddie Smooth Peanut Butter and a sprinkle of ground cinnamon.

*Microwave about 1 tbsp of Teddie Peanut Butter with 1 tsp organic coconut oil for about 30 seconds until melted and creamy.