Last Updated on 2 months by Neha Deshmukh

Apple Pecan Recipe – Cinnamon & Flaxseed Breakfast Bowl

Introduction

Good morning, friends! I’m so excited to share this cozy Apple Pecan Breakfast Bowl with you. It’s one of those recipes I stumbled upon when I was craving something warm, comforting, and actually good for me. I first made this on a chilly autumn morning, and it instantly became a favourite. It’s quick, easy, and tastes like a warm hug in a bowl – perfect for starting your day right!

Why You’ll Love This Recipe

This isn’t just another breakfast recipe; it’s a little bowl of goodness packed with flavour and nutrients. It’s naturally vegan and gluten-free, and it’s incredibly adaptable to your tastes. Plus, it comes together in under 10 minutes! Who doesn’t love a speedy, healthy breakfast?

Ingredients

Here’s what you’ll need to create this delightful breakfast:

• 1 apple
• ?? cup pecans
• 1 tablespoon golden flaxseed meal
• 1 tablespoon coconut flour
• 1 cup nut milk (almond, cashew, or walnut work beautifully!)
• 1 teaspoon chia seeds
• ?? teaspoon cinnamon
• Sweetener (maple syrup, dates, or your favourite) to taste

Ingredient Notes

Let’s chat about these ingredients – a few little tips from my kitchen to yours!

Pecans: Varieties and Toasting Tips

Pecans add such a lovely, buttery crunch. You can use pecan halves or chopped pecans – whatever you have on hand. Toasting them really brings out their flavour! I usually toast mine in a dry pan for a few minutes until fragrant. Roughly 85g of pecans is about 1 cup.

Golden Flaxseed Meal: Health Benefits and Alternatives

Flaxseed meal is a nutritional powerhouse, full of omega-3s and fibre. Golden flaxseed meal has a milder flavour than brown, but either works. If you don’t have flaxseed meal, you can grind whole flaxseeds yourself in a spice grinder. 7g of flaxseed meal is about 1 tablespoon.

Coconut Flour: Uses and Substitutions

Coconut flour adds a subtle sweetness and helps thicken the bowl. It’s quite absorbent, so don’t substitute it with wheat flour directly. If you don’t have coconut flour, you can try using a little extra flaxseed meal or almond flour, but start with a smaller amount. 6g of coconut flour is about 1 tablespoon.

Nut Milk: Choosing the Right Type

I love using almond milk for this recipe, but cashew or walnut milk are also fantastic. Use unsweetened nut milk to control the sweetness. You can even make your own! 240ml of nut milk is about 1 cup.

Cinnamon: Regional Variations & Flavor Profiles

Cinnamon is the star spice here, adding warmth and comfort. Ceylon cinnamon (often called “true cinnamon”) has a more delicate flavour than Cassia cinnamon (the more common variety). Feel free to adjust the amount to your liking – I usually use around 2.5g for 1 teaspoon.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, grab a saucepan and toast your pecans, flaxseed meal, and coconut flour over medium heat for 3-4 minutes. Keep stirring until everything smells wonderfully fragrant.
2. Next, pour in your nut milk, add the chopped apple, chia seeds, and cinnamon.
3. Now, let it all simmer for about 5 minutes, stirring occasionally. This allows the flavours to meld together beautifully.
4. Finally, give it a taste and adjust the sweetness with your preferred sweetener if needed. I love a drizzle of maple syrup!
5. Serve warm and enjoy!

Expert Tips

• Don’t skip toasting the pecans – it makes a huge difference!
• If you like a creamier texture, use a little more nut milk.
• For a chunkier bowl, dice the apple into larger pieces.

Variations

This recipe is a blank canvas for your creativity!

• My family loves adding a sprinkle of nutmeg along with the cinnamon.
• My friend Sarah adds a handful of blueberries for an extra burst of flavour and antioxidants.
• For a richer flavour, I sometimes add a tablespoon of nut butter (almond or cashew are my go-to’s).

Vegan Adaptation

Good news – this recipe is already vegan! Just make sure your sweetener is vegan-friendly (maple syrup, agave, or dates are great options).

Gluten-Free Confirmation

Yes, this recipe is naturally gluten-free! All the ingredients are gluten-free, making it a safe and delicious option for those with gluten sensitivities.

Adjusting Spice Level

If you’re not a huge cinnamon fan, feel free to reduce the amount. You can also experiment with other warming spices like cardamom or ginger.

Festival Adaptations (e.g., Autumn/Fall variations)

This recipe is perfect for autumn! Add a pinch of pumpkin pie spice or a sprinkle of chopped walnuts for a festive twist. It’s a wonderful way to embrace the flavours of the season.

Serving Suggestions

This breakfast bowl is delicious on its own, but you can also serve it with:

• A dollop of coconut yogurt
• A sprinkle of granola
• A few extra chopped pecans

Storage Instructions

This bowl is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. It might thicken up a bit, so you may need to add a splash of nut milk when reheating.

FAQs

Let’s tackle some common questions!

Is this breakfast bowl suitable for meal prepping?

You can definitely prep some of the ingredients ahead of time! Toast the pecans and measure out the flaxseed meal and coconut flour. Store them in separate containers, and then assemble the bowl in the morning.

Can I use other types of nuts instead of pecans?

Absolutely! Walnuts, almonds, or hazelnuts would all be delicious substitutes.

What if I don’t have nut milk – what can I substitute?

You can use oat milk, soy milk, or even regular dairy milk if you’re not vegan.

How can I make this recipe more protein-rich?

Add a scoop of protein powder, a tablespoon of nut butter, or a handful of hemp seeds.

Can I make this recipe with fresh cinnamon sticks instead of ground cinnamon?

While you can simmer the cinnamon stick with the milk, it won’t impart the same intense flavour as ground cinnamon. It’s best to stick with ground cinnamon for this recipe.