Whole30 Apple-Coconut Breakfast Bowl

You guys, I’m in love.

I’m in my last week of Whole30 (good thing I’m so close to the end because our break room was FILLED with donuts, bread, and muffins yesterday – the smells…glorious. Torturous. I mean, donuts are my most favorite food everrrrrrrrr.)…and, I found my most favorite Whole30 recipe to date. It’s carb-y. More fruity, I guess. It’s wonderful.

I was going to bring this recipe into work (in lieu of donuts), but our birthday girl doesn’t like coconut. HOW could someone not love coconut?! I just can’t comprehend. I’m obsessed with the stuff – always have been.

But in all seriousness, if you’re not so hot for coconut…this one probably isn’t for you. I thought to myself, “OH EM GEE, THIS IS AMAZING! Mark must try this!” A second after he took a bite, “Whoa, tooooo coconutty.” His loss. Coconut lovers, rejoice!

Not only is it beyond tasty, it’s also incredibly easy to make. Four ingredients, pulsed together and topped with a bit of almond butter. Easy as that. Sometimes though, recipes are not always greater than the sum of their parts…not the case here. This could easily double as dessert.

Plus, I also learned a little trick about thick nut butters. Add a little water, microwave, and stir well – a little bit really does go a long way (and I’m not just saying that). The little bit of warmth makes this perfect comfort food, too! Mmmm!


5.0 from 4 reviews
Whole30 Apple-Coconut Breakfast Bowl
Author: 
Prep time: 
Total time: 
Serves: 1 serving
 
Ingredients
  • 2 medjool dates, pitted and roughly chopped
  • 1 medium apple, cored and cut into large chunks
  • 2 Tbsp pecans
  • 2 Tbsp unsweetened coconut
  • 1 Tbsp almond butter + 1 Tbsp water
Instructions
  1. In a mini food processor or mini food prep, combine the dates, apple, pecans, and coconut; pulse until all ingredients are finely chopped. Transfer mixture to a bowl.
  2. Place almond butter in a small dish and cover with 1 tablespoon water. Microwave on high for 25-30 seconds. Stir until smooth and drizzle over the apple mixture. Serve immediately.
Notes
Adapted from Something Swanky
Nutrition Information
Serving size: 1 recipe Calories: 461 Fat: 24.0 Carbohydrates: 63.0 Sugar: 48 Sodium: 115` Fiber: 12 Protein: 7.0 Cholesterol: 0
Be well,

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27 Comments

  1. Kristen
    January 25, 2017 / 9:28 am

    where did you find whole30 compliant nut butter? i have given up trying but i miss it so much!

    • Nicole Morrissey
      Author
      January 25, 2017 / 10:35 am

      Justin’s is a popular brand (what I use) – just almonds and palm oil (note palm KERNAL oil is “not allowed” but palm oil it). Hope that helps 🙂

    • Pam Ramella
      March 5, 2017 / 2:58 pm

      There are so many compliant nut butters out there (check the natural foods/organic aisles) plus it’s easy to make your own. Soak some nuts overnight (almonds, cashews, pecans, Brazil nuts etc.) then just whiz them up in your blender or food processor…. the longer you go the smoother it gets. I don’t like any added oils in my nut butters & don’t think it’s needed but a pinch of Himalayan salt adds great flavor! ?

  2. January 25, 2017 / 11:41 am

    Oh my goodness, I don’t eat eggs so Whole30 breakfasts have usually just been dinner food, but I NEED to try this!! Totally making this for breakfast tomorrow.

  3. Jen
    March 18, 2017 / 6:22 pm

    How does this hold up if you make it ahead of time and refrigerate?

    • Nicole Morrissey
      Author
      March 19, 2017 / 8:15 am

      It holds up alright for about a day, two at most. The dates make it a bit slimey past that. 🙂

  4. Rebecca
    April 9, 2017 / 3:58 pm

    Did you use actual actual cocunut meat or some other coconut product?

  5. Kelley
    May 4, 2017 / 10:56 am

    I purred this and put it into a baby food pouch! This is packed full of good nutrition! I skipped the coconut meat since I didn’t have any but I did use coconut almond butter. Same thing in the end !

  6. HK
    May 27, 2017 / 7:11 pm

    This was so good! I will totally use it as an alternative to oatmeal. Eggs get boring, this will be nice to substitute now and then. It took all of 2 minutes to make and is easy to bring on the go. I don’t like almond butter and it was great without it

  7. Lisa
    June 26, 2017 / 8:54 am

    I thought this looked good but was a little unsure. I was out of almond butter so I went without, used walnuts instead of pecans and since I love cinnamon I added some of that and blended up. This is really delicious! I was pleasantly surprised. I now have a new breakfast option.
    Thank You!

    • Nicole Morrissey
      Author
      June 27, 2017 / 11:32 am

      Glad you like it, Lisa!

    • Lisa
      February 13, 2018 / 10:23 am

      update: this morning I also added some almond/coconut milk and microwaved it for about a minute. Just like oatmeal. Super Yummy!

  8. Aileen
    July 11, 2017 / 6:53 pm

    Are you using actual coconut, coconut milk from a can, or coconut beverage? Thanks.

    • Nicole Morrissey
      Author
      July 11, 2017 / 9:26 pm

      Hi Aileen! I use coconut meat itself. 🙂

  9. November 1, 2017 / 1:29 pm

    This is so good and the perfect change for a girl who was getting absolutely sick of eggs! I added a pinch of salt and it was divine. Thanks for sharing!

  10. Chelai
    January 17, 2018 / 11:44 am

    this was great!

    • Nicole Morrissey
      Author
      January 17, 2018 / 12:57 pm

      Chelai, I’m so glad you enjoyed this!

  11. Jo
    November 24, 2018 / 7:31 am

    This on its own is not a compliant whole30 breakfast per the template. It actually sounds like a SWYPO recreation. This would be great for good freedom. Not on a round of whole30.

  12. Consuela Jones
    January 23, 2019 / 2:19 pm

    Hi,

    Can cashew butter be used in the place of almond butter? I have an allergy to almond butter.

    • Nicole Morrissey
      Author
      January 25, 2019 / 2:07 pm

      Hi Consuela, yes! That would work – just a note that if you were to use peanut butter, technically it would not be Whole30, but close 🙂 Any other nut butter can be substituted in, though!

      • Kenzi
        April 19, 2019 / 8:29 am

        Can you make this ahead and freeze it?

        • Nicole Morrissey
          Author
          April 22, 2019 / 4:11 pm

          Hi Kenzi! I don’t think the fresh apple would hold up. It gets a little mushy overnight in the fridge so freezing would probably not yield the best results. Thanks!!

  13. Angela
    August 27, 2019 / 12:29 pm

    Is using a microwave compliant? I don’t use them anyways so just saying. I used hot boiling water poured on raw
    Cashew butter so good! Plus added sunflower seeds & Ceylon cinnamon

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