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Fruit Crisp Breakfast Skillet

Fruit Crisp Breakfast Skillet

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
KESSIANNE

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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Nutrition

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

Based on a 2,000 calorie diet

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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Reviews

Mary Cornwell
0

Mary Cornwell

10/25/2013

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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