This healthy apple coconut breakfast bowl is chock full of fresh and healthy goodies. It comes together in just minutes and makes a great change from eggs when you are following a whole foods or high protein eating plan. The recipe is vegan, gluten free and this Paleo breakfast bowl tastes amazing.
Don’t get me wrong. My go-to plan when I want to reduce inflammation and feel more healthy is the Whole30 eating plan.
But I do get a wee bit tired of eggs for breakfast about 2 weeks into the month! This healthy breakfast bowl of goodness is filling and tasty and gives me an “I’m eating granola” moment.
It is the perfect addition to my list of Whole30 Breakfast recipes.
Healthy breakfast bowl recipes are very popular on my site. Those that fit into a Paleo eating plan seem to really be a hit with my readers. (Check out this Healthy Breakfast bowl for another great tasting and healthy recipe.)
Making this Healthy Apple Coconut Breakfast Bowl is a cinch.
If you have a couple of minutes and a handful of ingredients, you are ready to enjoy this delicious Paleo breakfast bowl. It is the perfect easy breakfast recipe for those morning when you are in a hurry to get out the door.
Mixed nuts, apples, unsweetened coconut, dates and both coconut butter, and sunflower nut butter make up this healthy breakfast bowl.
I started by adding the dates, nuts, coconut flakes and butter and apples in a food processor. I chopped the apple into large chunks and coarsely chopped the medjool dates first so the texture of the mix would be the way I wanted it.
A few quick pulses and the mixture took on a texture that is something like a porridge.
Giving the breakfast bowl some crunch
The taste of the recipe is nice as it is, but I wanted to give the Paleo breakfast bowl some extra crunch. Adding a few almonds and cashews, plus come thinly sliced apples gave me more texture.
I also mixed a tablespoon of sunflower nut butter with a bit of water and heated it in the microwave. This allowed me to drizzle it over the top to counter balance the sweeter taste of the apple mix.
A thinly sliced strawberry gives it some extra color too.
Tasting this Paleo breakfast bowl.
This is one great tasting healthy breakfast bowl. It is slightly sweet, slightly tart, has a bit of crunch and also a savory taste from the nut butter.
The recipe is Vegan, Paleo, and Gluten Free and makes a change from high protein breakfasts featuring eggs. I love that it comes together in just a few minutes but tastes really amazing.
This makes a fairly hearty sized bowl, which works out to 566 calories. It’s surprisingly filling and stays with you till well past lunch. It is loaded with potassium, high in fiber and fairly low in sugar and sodium.
If you, like me, are tired of eggs part way though your Whole30 month, give this delicious apple coconut breakfast bowl a try. It has become one of my favorite breakfast recipes.
A note on the Whole30 plan
All of these ingredients are Whole30 compliant. However, the plan has a specific requirement for each meal when following the program exactly.
It requires 1/2-3/4 veggies, protein and a plated fat. It also requires that the consumption of fruit be kept to 1-2 servings a day in order to control the “sugar dragon.”
I have done the Whole30 plan twice and found that is such a help in controlling my inflammation.
However, since this breakfast bowl is quite sweet, this would seem to disqualify it from being totally Whole30 compliant if you are trying to follow this plan exactly as written and especially if you are trying to control the sugar dragon.
Pin this Gluten Free Breakfast Bowl for later
Would you like a reminder of this healthy apple coconut breakfast bowl? Just pin this image to one of your healthy eating boards on Pinterest for that you can easily find it later.
Admin note: This recipe first appeared on the blog in January of 2018. I have updated the post to add new images, a printable recipe card and video for you to enjoy.
Breakfast bowl mix
- 2 dates, pitted and coarsely chopped
- 1 medium Granny Smith Apple, cored and cut into large chunks
- 2 tbsp of mixed nuts
- 2 tbsp of unsweetened coconut flakes
- 1 tbsp of coconut butter
- 4 thin apple slices (save 4 thin slices for the topping)
- a Few almonds and cashews
- 1 strawberry, thinly sliced
- 1/2 tbsp of sunflower nut butter mixed with 1 tbsp of water (be sure to check label for no added sugar)
- Food Processor 12-Cup, Aicok Multi-Function Food Processor, 1.8L, 3 Speed Options, 2 Chopping Blades & 1 Disc, Safety Interlocking Design, 500W, Black
- Sincerely Nuts Coconut Chips (Unsweetened) - Two Lb. Bag - Bursting with Nutrients - Epitome of Deliciousness - Unbelievably Fresh - Kosher Certified
- SunButter Organic Sunflower Seed Spread, 16-Ounce Plastic Jar
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Amount Per Serving: Calories: 566.7 Total Fat: 39.0g Saturated Fat: 19.8g Unsaturated Fat: 16.2g Cholesterol: 0.0mg Sodium: 142.4mg Carbohydrates: 54.8g Fiber: 13.4g Sugar: 34.3g Protein: 10.0g
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