This spiced apple breakfast bowl is a delicious, cozy breakfast for any day of the week. It’s filled with spices, sweetness, and flavor. Plus, it’s vegan and gluten free!
I know, I know- another sweet recipe.
Trust me, I had all intentions of posting a savory, lentil salad today. In fact, I had the post all ready to go, and it wasn’t until I was going over the photos did I realize how HORRIBLE they were. The dish tastes amazing (I’ve made it twice!), but trust me- the photos were hideous. So, the perfectionist in my freak out and decided “screw it, I’m posting something else”. Thankfully, this spiced apple bowl had been in the wings for a while, so it felt like the perfect time to post it.
I made this bowl on the PERFECT morning. San Diego is currently going through a major rain storm (major for us), which means one thing- prime photo lighting. If you’re a food blogger, then you know that rainy days make for the best photos. Now, I love the rain and all, but I’m salty about one thing- it canceled my tennis! Whatever. I whipped this bowl up and sat in front of the Christmas tree curled up in a blanket. Does it get any more perfect then that?
Also, I’m currently obsessed with Brett Elderege and have his Christmas album on repeat. I am in heaven.
The base of this bowl is oatmeal, but I’ve made this with quinoa and it was delicious. When you sauté the apples, their natural sweetness comes out, and the sprinkle of coconut sugar is the perfect touch. I added pecans and pumpkin seeds to this bowl, which I highly recommend, as they scream “cozy”. You must make this bowl before apple season goes away, because it may be my favorite breakfast recipe TO DATE. That’s saying something, because I am an avid breakfast lover.
This dish is cozy, vegan, gluten free, and takes less than 20 minutes to make! I’m not kidding when I say this is my FAVORITE bowl of oatmeal I’ve ever had! When you make this, don’t forget to send me a photo on Instagram @tennishealthfitness.
- 1 cup rolled oats (GF if necessary)
- 2 cups water
- 1 tbsp coconut sugar
- ½ tsp cinnamon
- For the apples:
- 1 large honey crisp apple (or any apple)
- 1 tbsp coconut oil
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Crushed pecans
- Pumpkin seeds
- Nut butter
- Coconut sugar
- Cook your oats on the stove top normally.
- While the oats are cooking, melt the coconut oil on a skillet. Dice the apple, add the cinnamon, nutmeg, coconut sugar, and sauté it in the pan for two-three minutes, until tender.
- Once the oats are done, divide into two bowls and add the sautéed apple. Add on any of your add-on's and enjoy!
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