This Whole30 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 in Whole30 recipes. The recipe is vegan, gluten free and Paleo and tastes amazing.
Don’t get me wrong. My go-to plan when I want to lose weight 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 delicious 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.
Breakfast bowl recipes are very popular on my site. Those that fit into a Whole30 plan seem to really be a hit with my readers. (Check out this Whole30 Breakfast bowl for another great tasting and healthy recipe.)
Making this Whole30 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 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 mix.
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 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 Whole30 apple coconut breakfast bowl.
This is one great tasting 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 Whole30 breakfasts an egg-less delight. 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.
- 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
- To Garnish
- 4 thin apple slices (save 4 thin slices for the topping)
- a Few almonds and cashews
- 1 strawberry, thinly sliced
- ½ tbsp of sunflower nut butter mixed with 1 tbsp of water (be sure to check label for no added sugar)
- Add the ingredients for the breakfast bowl mix into a food processor. Pulse a few times to get a thick porridge like consistency.
- Place into a bowl. Add 4 thin slices of apple, 1 sliced strawberry and a few almonds and cashews.
- Heat the water and sunflower nut butter for about 30 seconds to make it soft.
- Drizzle the sunflower nut butter over the top of the breakfast bowl. Enjoy!
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