Hot Breakfast Paleo 'Cereal'

Hot Breakfast Paleo 'Cereal'

When John and I were doing the Whole30 last month, I was really craving something besides eggs for breakfast and this did just the trick! I typically try to avoid eating lots of fruit (in keeping with a low sugar diet), but this was a well deserved treat during the Whole30 and generally would get us through the whole day until dinner. The great thing about this recipe is that you can swap the nuts that I used for whatever ones you prefer (or have on hand!), and for toppings at the end you can use any nut butter, nut milk (or regular milk) and/additional fruit like bananas. This recipe was inspired by yet another fabulous recipe from Paleo Running Momma (original recipe here). 

To reduce the prep time, I threw my nuts in a food processor followed by the dates. The only thing I had to chop were the apples! This serving size is relatively large, so feel free to store any leftovers in a glass container to enjoy throughout the week. It will make breakfast a piece of cake when you rushed in the mornings!

Serves: 8
Prep time: 20 minutes
Cook time: 10 minutes

Ingredients:

  • 2 tbsp coconut oil
  • 3 red apples peeled and diced
  • 1/2 chopped dates or raisins or currants
  • 1 tbsp cinnamon
  • 1/2 cup of unsweetened shredded coconut flakes
  • 1 cup of chopped nuts (I used pecans and almonds, but you can use whatever you prefer / have on hand!)
  • 1 cup of unsweetened almond milk or coconut milk
  • Salt to taste
  • Optional toppings: bananas, coconut butter, nut butter (I used almond butter)

Instructions:

  1. Add coconut oil to a large saucepan over medium low heat until melted
  2. Add the apples, nuts, and dash of salt. Cook for 5-10 minutes until the apples begin to soften (add a tbsp or two of water or more coconut oil to the pan if anything starts to stick)
  3. Reduce heat to low and add dates (or raisins), cinnamon, shredded coconut and almond (or coconut) milk and stir until combined
  4. Turn up heat and bring to boil, then simmer, cover and cook for another 3-5 minutes
  5. Serve with toppings of your choice! I added coconut milk, almond butter and sliced bananas
  6. Enjoy!
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