Apple Walnut Breakfast Bowl
- 10m Prep Time
- 5m Cook Time
- 15m Ready In
A warm and creamy breakfast bowl made with sautéed apples, nuts, coconut milk, and warming spices, topped with optional bananas and coconut butter.
Ingredients
- 14.8 ml coconut oil
- 2 small apples peeled and diced
- 118 ml full-fat coconut milk
- 118 ml roughly chopped raw nuts
- 59.1 ml unsweetened dried fruit
- 1.23 ml sea salt
- nutmeg
- 7.39 ml cinnamon
- 44.4 ml shredded unsweetened coconut
- Sliced bananas (optional)
- almonds (optional)
- Heated coconut butter (optional)
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 141 mg
- Iron: 2.9 mg
- Magnesium: 156 mg
- Phosphorus: 287 mg
- Potassium: 728 mg
- Zinc: 2.05 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml coconut oil
- 118 ml full-fat coconut milk
- 118 ml roughly chopped raw nuts
- 59.1 ml unsweetened dried fruit
- 1.23 ml sea salt
- nutmeg
- 7.39 ml cinnamon
- 44.4 ml shredded unsweetened coconut
- Sliced bananas
- almonds
- Heated coconut butter
Prepare
- 2 small apples, peeled and diced
Let's Cook
-
Step 1.
Heat the coconut oil in a nonstick pan and cook the apples and nuts for about a minute, until the apples soften and the nuts start to brown. Stir in the coconut milk and mix well. Add the shredded coconut and spices, and stir in the dried fruit. Cover and cook for about 3 minutes until the mixture is thick and creamy and some of the coconut milk is reduced. Don't cook too long, since you want the nuts to stay a bit crunchy. Top with sliced bananas, a few almonds, and some melted coconut butter. Serve immediately.