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My review
Fruit Crisp Breakfast Skillet
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
30 m servings 570 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Stir oats, almonds, and 1 teaspoon cinnamon, and salt together in a bowl. Mix 1/2 cup coconut oil into oat mixture until crumbly.
- 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.
- 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.
Nutrition Facts
Per Serving: 570 calories; 34.1 g fat; 64.4 g carbohydrates; 9 g protein; 0 mg cholesterol; 198 mg sodium. Full nutrition
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Reviews
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Newest
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.
2/9/2018
I love this! So quick and easy to make for a healthy breakfast. I wouldn’t use as my Sunday night dessert. The only thing I changed is the coconut oil. I used cinnamon maple Ghee instead. It’s...