fruit-crisp-breakfast-skillet

Fruit Crisp Breakfast Skillet

1 Review Add a Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
KESSIANNE
Recipe by  KESSIANNE

“A skillet version of classic fruit crisp, healthy enough for breakfast! We love to eat this for breakfast in the summer and fall when fruit is abundant. It is a nice alternative to oatmeal if you want to avoid milk. You can substitute butter for coconut oil use different types of fruit: apples, peaches, plums, or nectarines, peeled or unpeeled. Add apple juice if oats are not yet complete and mixture begins to dry out.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Stir oats, almonds, and 1 teaspoon cinnamon, and salt together in a bowl. Mix 1/2 cup coconut oil into oat mixture until crumbly.
  2. Heat remaining 2 tablespoons coconut oil in a large skillet over medium-high heat; cook and stir apples in hot oil until crisp and tender, 4 to 6 minutes. Mix honey and 1/2 teaspoon cinnamon into apples.
  3. Pour oat mixture into skillet with apple mixture, lower heat to medium, cover, and cook, stirring occasionally, until oats are cooked and tender, 10 to 15 minutes.

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Review (1)

Rate This Recipe
mlcorn
0

mlcorn

Was looking for something different for breakfast. This is great. I used walnuts instead of almonds and added a little shredded coconut.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 570 cal
  • 29%
  • Fat
  • 34.1 g
  • 52%
  • Carbs
  • 64.4 g
  • 21%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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