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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 570 Calories

Ingredients

• ½ teaspoon salt
• 1 cup sliced almonds
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cinnamon
• 3 cups rolled oats
• ½ cup honey
• 4 cups sliced apples
• 2 tablespoons coconut oil
• ½ cup coconut oil

Recipe Instructions

Step 1

Stir oats, almonds, and 1 teaspoon cinnamon, and salt together in a bowl. Mix 1/2 cup coconut oil into oat mixture until crumbly.

Step 2

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.

Step 3

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.