apple a day: two apple-inspired breakfasts to try this season

November 23, 2017

As temps start to drop in autumn, and before southern crops start bloomin' (hellooo citrus), we're limited to the fruit available in the US during this in-between season. However, apples - just about every varietal - are available and ready to mingle! So, now is the time to take full advantage of cooking with, snacking on + overall loving this adored, everyday fruit.  


Luckily for you (+ me!) I've got two delicious breakfasts for you to try that incorporate apples as the star of the show, including cookies for breakfast! Read on to get your apple a day...




Makes 2 servings.

  • 1 apple, chopped + core removed

  • 2/3 cup oats

  • 1 cup milk of choice (almond or cashew are my favorites)

  • 1 tbsp cinnamon

  • ½ tbsp nutmeg

  • pinch of clove

  • 2 tbsp chia seeds


Combine all ingredients in a large bowl, adding a little more liquid if needed (remember, much of it will be absorbed into oats). Divide into two separate mason jars, or other storage containers, and seal tightly. Place in the fridge overnight, or for up to 4 or 5 days.



Makes about 9 large cookies.

  • 2 cups almond flour

  • ½ cup quick oats

  • ¼ tsp salt

  • 1 ½ tsp baking soda

  • 2 tsp cinnamon

  • ½ tsp ginger powder

  • ¼ cup maple syrup

  • ¼ cup coconut oil

  • 1 egg, beaten

  • ¼-1/3 cup coconut or almond milk

  • 1 tsp vanilla

  • 1 apple, finely grated

  • ½ cup pecans


Preheat oven to 375 degrees. Combine dry ingredients (almond flour to ginger) in a medium bowl; then whisk together wet ingredients (maple syrup to vanilla) in a large bowl. Combine the ingredients by slowing adding in the dry to the wet mixture, thoroughly stirring together. Then fold in apple and pecans. Using a spoon or cookie scoop, spoon the mixture onto a sheet pan covered with parchment paper; bake for 15-20 minutes, or until golden. Store in an airtight container in a cool, dry area.


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