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| Fruit Crisp Breakfast Skillet |
"A skillet version of classic fruit crisp, healthy enough for breakfast! We love to eat this for breakfast in the summer and fall when fruit is abundant. It is a nice alternative to oatmeal if you want to avoid milk. You can substitute butter for coconut oil use different types of fruit: apples, peaches, plums, or nectarines, peeled or unpeeled. Add apple juice if oats are not yet complete and mixture begins to dry out."
Ingredients :
- 3 cups rolled oats
- 1 cup sliced almonds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 2 tablespoons coconut oil
- 4 cups sliced apples
- 1/2 cup honey
- 1/2 teaspoon ground cinnamon
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 30M |
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- Stir oats, almonds, and 1 teaspoon cinnamon, and salt together in a bowl. Mix 1/2 cup coconut oil into oat mixture until crumbly.
- Heat remaining 2 tablespoons coconut oil in a large skillet over medium-high heat; cook and stir apples in hot oil until crisp and tender, 4 to 6 minutes. Mix honey and 1/2 teaspoon cinnamon into apples.
- Pour oat mixture into skillet with apple mixture, lower heat to medium, cover, and cook, stirring occasionally, until oats are cooked and tender, 10 to 15 minutes.
Notes :
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