Remove the leafy tops from the persimmons, chop the flesh, then mix with the blueberries
Put the almonds on a baking tray. Tip the oats onto a second baking tray and mix them with the pumpkin seeds and sesame or chia seeds.
Roast in the preheated oven for 6 to 8 minutes, turning once. Cool.
Mix the almonds with the persimmons and blueberries. Mix the toasted oat and seed mixture with the yoghurt.
Spoon half the fruit and almond mixture into 4 jars with screw-topped lids, or use Kilner jars. Spoon in the yoghurt mixture, then top with the remaining fruit and almonds. Drizzle 1 tablespoon of honey over each portion. Seal and refrigerate until ready to eat.
Cook’s tip: This easy-to-make breakfast will keep in the fridge for up to 3 days.