Today’s Guest Blogger is Emily Freistatter, author of this blog. She brings us a delicious breakfast recipe that can be transported and warmed up whenever your heart desires. Eating breakfast is such a vital part of your day – fueling you to take on whatever the day may bring. My mouth is watering already…
Hi, I’m Emily and I’m a third year naturopathic student at the Canadian College of Naturopathic Medicine. Over the past 5 years I’ve eaten my way across the spectrum of foods & diets. It’s taught be a lot about meal prep, cooking, and optimal nutrition for health. My current philosophy is: listen to your body & nourish it with good quality, whole foods. Hope you enjoy the following post and check out my blog for more!
In the chaos of busy mornings it is easy for breakfast to get neglected. But, as I’m sure everyone has heard before, breakfast is a very important meal. When you wake up in the morning your body has been fasting all night. It needs a hearty & nutritious breakfast to refuel and perform optimally throughout the day. As well, eating a satisfying breakfast will prevent you from snacking or overeating later in the day.
As a student who likes to maximize her time spent sleeping I look for a breakfast that can be prepped and eaten in 15 minutes or less. But it has to be filling enough to keep me going for the day ahead. This recipe fits the bill.
It takes about an hour to make, but when prepped on Sunday can ensure you have an amazing breakfast all week long. And the simple ingredient list will provide you with fiber, protein, healthy fats & a good serving of fruit, all before 10am!
Apple Cranberry Breakfast Crisp
Makes 6 servings
Inspired by this recipe (hyperlink to http://ohsheglows.com/2011/04/18/vegan-flourless-strawberry-apple-breakfast-crisp/)
- 4 medium-sized apples, chopped*
- 1 ½ cups whole cranberries (fresh or frozen)
- ¼ cup cane sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tbsp lemon juice
- 2 tbsp chia seeds
- 1 tsp pure vanilla extract
- 1 cup almonds, processed until chunky
- ½ cup rolled oats (not quick cook)
- 1 tbsp maple syrup
- 2 tbsp coconut oil (melted)
- Pinch of salt
- ½ tsp pure vanilla extract
- Preheat oven to 400F and grease a 1.4L casserole/glass dish with coconut oil.
- Mix all filling ingredients together in a large bowl. (Note: if using frozen cranberries you do NOT need to thaw them before cooking)
- Process almonds until chunky (pea-sized & smaller) in a food processor or magic bullet. Mix almonds with the rest of the topping ingredients in a medium-sized bowl. Add ½ cup of the topping mixture into the bowl with the filling ingredients & mix together.
- Pour filling into the prepared dish. Sprinkle the rest of the topping over the apples.
- Cover dish with a lid or tinfoil poked with holes (topping will burn if not covered). Bake for 40min, or until apples are tender. Serve immediately or store for up to 1 week in the fridge.
- To Reheat: scoop the desired serving size into a microwave-safe bowl. Drizzle it with a little milk & microwave for 1-2min. Top with anything you like: almond butter, banana, coconut, maple syrup, etc.
* I didn’t peel my apples but you can if you would like. I used Cortland apples but I think any variety would work.
Comment below to let us know how you like the recipe! Don’t forget to check out the other delicious recipes Emily has posted over on her blog (click here) or connect with her on Facebook @ Emily Freistatter.
Day one was a success in my books – what do you think?
In love & health,