This Whole30 Breakfast Bowl is a rich and filling mixture of dried fruit, apples, raw nuts, coconut and other healthy goodies. A plus is that this Whole30 recipe is one of my 30 minute meals (ready in FAR less than 30 minutes too!)
Are you trying to follow a Whole30 diet but seem to get “egged out” for breakfast. I love eggs as much as the next person but sometimes I just want a warm bowl of something without eggs. Can you relate? Time to try this Whole30 Breakfast Bowl.
Since all forms of added sugar are a “no no” on the Whole30 eating plan, dried fruit and the natural sweetness of apples and bananas add some sweetness. Protein comes in the form of raw nuts (I used filberts, hazel nuts and cashews in my breakfast bowl.) And coconut milk gives the bowl a nice creamy consistency.
If you have not heard of Whole30, it’s a whole foods clean eating plan that you follow for 30 days which is meant to eliminate inflammation in your body by excluding major food groups. At the end of the 30 days, you gradually add food groups back to see which of them cause problems in your body and then adapt an eating plan based on these findings.
I am just over a week into my Whole30 and already am finding major improvements in problems that have been bothering me for years. (joint pain, skin issues, lowered blood pressure, loss of fluid retention and more!)
Whole30 breakfast recipes normally feature eggs, so it’s nice to try one that does not, for a change.
Making this Whole30 Breakfast Bowl only takes about 15 minutes!
Start by heating some coconut oil in a non stick frying pan and cooking the apples and nuts, until the apples are tender and the nuts are just starting to brown. Add some coconut milk and cook for a minute or so.
Stir in the shredded coconut milk and spices and then add the dried fruit. Mix well and lower the heat and cook about 3 minutes covered. ( Don’t cook too long. You want the nuts to still have some crunch.)
Top with a sliced banana and a few raw almonds and drizzle with some melted coconut butter. (This stuff is amazing right out of the jar or drizzled on fruit, too.)
If you want a creamier porridge style mixture, add in a bit of unsweetened coconut milk.
This Whole30 breakfast bowl has the sweetness of the dried fruit, crunch from the nuts and creaminess from the coconut milk. It is hearty and filling and tastes great. Best of all, it’s a nice change from eggs for breakfast every day.
One bite and you’ll be hooked. And getting it on the table in 15 minutes? Who can complain about that?
For more Whole30 recipes, try these recipes:
- Chicken and vegetable hash
- Spinach Frittata with bacon and eggs
- Caramelized Mushroom breakfast bowl
- Grain free muesli
- 1 tbsp of coconut oil
- 2 small apples, peeled and diced
- ½ cup of full fat coconut milk
- ½ cup of roughly chopped raw nuts (I used filberts, hazelnuts and cashews)
- ¼ cup of unsweetened dry fruit. (I chose plums, figs and apricots, plus some unsweetened banana slices)
- ¼ tsp of sea salt
- pinch of nutmeg
- 1½ tsp of cinnamon
- 3 tbsp of shredded unsweetened coconut
- Sliced bananas
- A few almonds
- Heated coconut butter
- Heat the coconut oil in a non stick pan and cook the apples and nuts for a minute or so until the apples soften and the nuts start to brown.
- Stir in the coconut milk and mix well.
- Add the shredded coconut and spices and stir in the dried fruit. Cover and cook for about 3 minutes until the mixture is thick and creamy and some of the coconut milk is reduced. Don't cook too long, since you want the nuts to still have a bit of crunch.
- Top with sliced bananas, a few almonds and some melted coconut butter.
- Serve imediately
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