Breakfast in Bed | Sautéed Apple Power Bowl

Apple Bowl


Sautéed Apple Power Bowl

by Pamela Salzman

 

You would be surprised how satisfying a bowl of warm, cinnamon-laced apple chunks can be. I originally came up with this after my son asked me to make him “the inside of an apple pie.” It evolved to become one of our favorite breakfasts once I added some protein and good fats. 

 

 

Ingredients

 

2 teaspoons unrefined virgin coconut oil


2 apples, any variety, unpeeled, cored and chopped into 1-inch pieces


1/2 cup unsweetened apple juice or water


1/2 teaspoon ground cinnamon


Pinch of sea salt


Add some protein: a drizzle of nut butter or a dollop of Greek yogurt


Add something crunchy: chopped nuts, seeds, toasted coconut, pomegranate seeds, granola

 

How to Make

 

1. Warm coconut oil in 9” or 10” skillet over medium heat. Add apple chunks to the skillet and sauté until lightly golden brown on all sides.


2. Add juice, cinnamon, and a pinch of salt and raise the heat so that the juice simmers, stirring the apples occasionally. Cook until the juice is almost all evaporated, about 4 to 5 minutes. Apples should be tender, but not falling apart.


3. Serve with suggested protein and crunchy add-in’s. My favorite is a bowl of warm apple chunks with a drizzle of almond butter, pomegranate seeds, hemp seeds and toasted coconut flakes.


There are so many varieties of apples to choose from. Since it is a heavily sprayed fruit, try to only buy organic. Tart apples include Granny Smith and Pippin, sweet include Fuji and Golden Delicious and my favorite are the tart-sweet varieties like Pink Lady and Honeycrisp.

 

Ceramics provided by

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