Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir oats, almonds, and 1 teaspoon cinnamon, and salt together in a bowl. Mix 1/2 cup coconut oil into oat mixture until crumbly.

    Advertisement
  • 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

570 calories; protein 9g; carbohydrates 64.4g; fat 34.1g; sodium 198.3mg. Full Nutrition
Advertisement