Hot Apple Cereal

Caregory : Breakfast Recipes

This grainless porridge relies on sweet and tart Honeycrisp apples to make a chunky sauce enriched with coconut milk, cashews and ground flaxseed. It's packed with fiber and is friendly to the Whole30 program.

Ingredient

    • 6 Honeycrisp apples (about 1 1/2 pounds)
    • 1 cup canned coconut milk
    • 2/3 cup roasted cashews, plus more for serving, optional
    • 2 tablespoons ground flaxseed
    • 2 teaspoons ground cinnamon, plus more for serving
    • 1/2 cup raisins, plus more for serving, optional

Direction

    1. Cut off the sides/cheeks from 1 apple and slice; reserve. Set aside 1/4 cup of the coconut milk.
    2. Peel and core the remaining 5 apples and cut into 1-inch chunks. Add the apple chunks, remaining 3/4 cup coconut milk and 2/3 cup water to a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced by half and the apples are tender and can be easily mashed with a fork, 10 to 12 minutes. Remove from the heat and gently mash the apples, making sure to leave some chunks for texture.  
    3. Meanwhile, pulse the cashews in a food processor until they are completely ground and resemble flour (be careful not to make butter). Transfer to a medium bowl and stir in the flaxseed and cinnamon. Fold the cashew-flax mixture and raisins into the mashed apple mixture and stir until well combined. 
    4. Divide the porridge among 4 bowls and drizzle each with 1 tablespoon of the reserved coconut milk. Top each bowl with apple slices, crushed cashews if using, raisins if using and a sprinkle of cinnamon. 
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