This healthy Breakfast Bowl is a rich and filling mixture of dried fruit, apples, raw nuts, coconut and other good for you ingredients. It makes a great alternative when you are tired of the eggs if you have been following a whole foods eating plan like Paleo or other high protein plans.
A real plus is that this recipe is one of my 30 minute meals, ready in FAR less than 30 minutes too!
Are you trying to follow a whole foods or high protein 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?
It’s time to try this Healthy Breakfast Bowl. (And for another tasty and quick recipe without eggs, be sure to check out my Apple and Coconut breakfast bowl, as well.)
Since all forms of added sugar are a “no no” on an eating plan designed to reduce inflammation, dried fruit and the natural sweetness of apples and bananas add some sweetness.
The 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.Many high protein and whole foods breakfasts normally feature eggs, so it’s nice to try one that does not, for a change, especially if you have been eating eggs for breakfast day after day.
Making this Healthy 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 Paleo 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?
This recipe serves 2 and works out to about 483 calories for each serving. It fits a Food Freedom plan, is Paleo, clean eating and gluten free.
Although it is made with all Whole30 ingredients, it is still a rather sweet breakfast which can be a problem for those who are trying to not eat sweet items.
A note on the Whole30 plan
All of these ingredients are Whole30 compliant. However, the plan has a specific requirement for the template of a meal for protein, vegetables, etc. 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 eliminating foods that tend to make inflammation a problem in the body was a real help for my arthritis.
However, since this breakfast is sweet, when I ate this bowl for breakfast, I make sure not to eat fruit for the rest of the day and I used it sparingly during the month.
The extra sweetness would seem to disqualify it from being totally Whole30 compliant if you are trying to follow this plan exactly as written.
For more clean eating recipes, try these recipes:
FOR THE BOWL
- 1 tbsp of coconut oil
- 2 small apples, peeled and diced
- 1/2 cup of full fat coconut milk (lite also works and will lighten the fat and calories slightly)
- 1/2 cup of roughly chopped raw nuts (I used filberts, hazelnuts and cashews)
- 1/4 cup of unsweetened dry fruit. (I chose plums, figs and apricots, plus some unsweetened banana slices)
- 1/4 tsp of sea salt
- pinch of nutmeg
- 1 1/2 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.
A note on the Whole30 plan
This breakfast bowl uses strictly Whole30 compliant ingredients.
However there is more to the plan than just the ingredients. They like to keep the fruit to just 2 servings a day and not have recipes feed the "sugar dragon."
The extra sweetness would seem to disqualify it from being totally Whole30 compliant if you are trying to follow this plan exactly as written but I will leave it to you to decide whether your will call it Whole30 or not.
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Serving Size:1 bowlq
Amount Per Serving: Calories: 482.6 Total Fat: 19.6g Saturated Fat: 15.4g Unsaturated Fat: 2g Cholesterol: 0.0mg Sodium: 321.3mg Carbohydrates: 72.2g Fiber: 4.1g Sugar: 20.3g Protein: 6.4g
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