With just 8 ingredients and one pan, this granola comes together ever so easily for the most delicious breakfast bowl.

It’s perfect for meal-prep, snacking and enjoying for brunch!

This Easy Skillet Coconut & Almond Granola is a wonderful addition to any menu plan.

Whether you’re in the mood to meal-prep a batch for weekday breakfasts or for a group of friends on the weekend, it’s just so versatile.

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Easy Skillet Almond & Coconut Granola

Just one pan and eight ingredients, this Easy Skillet Almond & Coconut Granola comes together simply for the perfect breakfast!

Course Breakfast

Cuisine American

Keyword breakfast, breakfast bowl, granola

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 2 cups

Author Jess

Ingredients

• 1 1/4 cup old fashioned large flake oats
• 1/2 cup chopped almonds
• 1/2 cup unsweetened coconut
• 1/4 cup ground flaxseed
• 1 1/2 tsp cinnamon
• 2 tbsp coconut oil (measured in solid form)
• 2 tbsp honey
• 1 tbsp almond butter

Instructions

• In a bowl, stir together the oats, chopped almonds, unsweetened coconuts, ground flaxseed and cinnamon until combined.
• Add coconut oil, honey and almond butter to a large skillet (cast iron will work well) or other heavy-bottomed pan and turn to medium-high heat.
• Once melted, add in the oats mixture and cook stirring often, for about 5-7 minutes or until the granola starts to brown. Set aside to cool.
• Serve with yogurt or milk and top with your favourite toppings such as: dried fruits (raisins, apricots, cranberries), large coconut flakes, jams, pumpkin seeds, walnuts and honey.

All you need is a batch of this granola, your favourite yogurt and as many toppings as you’d like!

Some of my favourites are this Easy Apricot Jam; seeds and nuts like pumpkin seeds and walnuts; large coconut flakes; honey or maple syrup and dried fruits like apricots and cranberries.

Your options are endless with Easy Skillet Coconut & Almond Granola!

Until the next cooking adventure,
Jess

The post Easy Skillet Coconut & Almond Granola appeared first on Cooking in my Genes.

We visited a coffee shop in Kauai called Little Fish Coffee where I became obsessed with their fresh breakfast bowls. The bowls were filled with fresh fruits, smoothies, yogurt and granola in a variety of different combinations.

I absolutely loved starting my day with these breakfast bowls that I knew I had to make my own version. So, enter the Aloha Breakfast Bowl filled with a mango-banana smoothie, granola, coconut, greek yogurt and a ton of fresh fruit! It might just be your new favourite breakfast too.

The great thing about this breakfast bowl is you can add a little or a lot of your favourite toppings depending on your tastes.

The mango-banana smoothie base complements the other flavours in the bowl and isn’t overpowering.

Since we’re starting to see Spring & Summer fruit at the markets, this Aloha Breakfast Bowl is the perfect vessel to enjoy all the fresh fruit plus I love it with my Coconut Almond Granola.

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Aloha Breakfast Bowl

The Aloha Breakfast Smoothie Bowl is filled with a mango-banana smoothie, granola, coconut, greek yogurt and a ton of fresh fruit! It might just be your new favourite breakfast too.

Course Breakfast

Cuisine American

Keyword breakfast bowl, smoothie bowl

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 person

Author Jess

Ingredients

• 1/2 frozen banana
• 1/2 cup frozen mango
• 1/2 cup coconut water (use coconut milk if you'd like a creamier version)
• 1 tsp agave or honey
• 1/4 cup greek yogurt
• 1/2 cup granola
• 1 cup fruit of your choice (blueberries, strawberries, kiwis and pineapples are my favourite)
• toasted coconut flakes

Instructions

• Combine the banana, frozen mango, coconut water & agave in a blender and blend until smooth.
• Pour the smoothie into a bowl and layer yogurt, granola, fruit and toasted coconut flakes.
• Dream of Hawaii while enjoying!

Notes

Feel free to mix and match fruits, your favourite granola and yogurt to whatever suits your personal taste!

What I love about this breakfast is you can mix and match toppings depending on what’s in season. You could even swap out the mango-banana smoothie base and try my Mojito Smoothie for a totally different set of flavours!

I’d love to hear from you in the comments below on how you’re enjoying this bowl and what your favourite combinations are!

Until the next cooking adventure,
Jess

The post Aloha Breakfast Bowl appeared first on Cooking in my Genes.

I’ve been really into homemade oatmeal this past year because of the warm oats recipes I have been making from the Eyecandypopper blog.  I make oatmeal for breakfast about twice a week now and I love the warmth of flavour it delivers in the morning; plus these oat bowls keep me nourished all morning long!

I was inspired to create my own version with some of my favourite flavours of the season and seriously the honey pears are SO insanely delicious.


The hazelnuts add a wonderful crunchy topping to this Spiced Oatmeal with Honey Pears and the apricots round out the combination of flavours.

Total Time: 25 minutes
Equipment: small pot, small frying pan
Servings: 2

Ingredients:

1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom
1/4 tsp salt
2 cups almond milk
1 large Anjou pear, sliced
1 tbsp butter
1 tbsp honey
1 cup old fashioned rolled oats
1/4 cup almond milk
1/3 cup hazelnuts, roughly chopped
6 dried apricots, chopped
almond milk for serving

Instructions:

Mix your spices together in a small bowl (cinnamon, nutmeg, cardamom and salt) and set aside.

Pour 2 cups of almond milk into your pot and bring to a boil over medium-high heat.

While you’re waiting for the almond milk to boil, prepare your pears.

Slice your pears and then add the butter to your small frying pan. Turn the frying pan to medium heat and once the butter is melted, add in the sliced pears and honey. Turn the pan to medium-low heat and cook the pears for about 6-8 minutes until they are soft (but not falling apart), stirring a couple times.

When your almond milk starts to boil, stir in your spice mix first and then add the oats, stirring until everything is combined. Turn the heat to medium-low, stirring the oats often for about 8-10 minutes or until done.

Once the oats are done, take the pot off of the heat and stir in 1/4 cup of almond milk.  Then you are ready to serve!  Divide the oatmeal into your bowls, top with hazelnuts, apricots and pears.

You can even drizzle some of the honey-butter from the pan the pears were cooked in on top – trust me, its absolutely delicious!

You can also add a bit extra almond milk to your bowl as well, whatever suits your fancy.

So tuck in and enjoy these delicious Spiced Oatmeal with Honey Pears bowls for a weekend breakfast or even during the week! You’ll be happy you did and seriously fulfilled with all of the warm and comforting flavours happening.

Looking for more breakfast recipes using oats? Check out my Coconut & Almond Granola which you can meal-prep for the week ahead too!

Until the next cooking adventure,
Jess

The post Spiced Oatmeal with Honey Pears appeared first on Cooking in my Genes.