Apple-Peanut Butter Breakfast Nachos

Prep: 15 minutes • Serves: 4

1. Coconut: In small skillet, toast 1/4 cup unsweetened coconut flakes over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

2. Peanut Butter: In small bowl, whisk 1/3 cup creamy unsalted peanut butter and 1/3 cup warm water.

3. Apples: Cut 2 medium Fuji or Gala apples into quarters; remove cores and slice 1/8-inch thick. On serving plate, layer half the apples and drizzle with peanut butter mixture; repeat layers.

4. Granola: Sprinkle 1/2 cup granola over nachos.

5. Dried Cherries: Sprinkle 1/4 cup sweetened dried cherries and toasted coconut over nachos. Makes about 5 cups.

Approximate nutritional values per serving (1-1/4 cups):
280 Calories, 14g Fat (5g Saturated), 0mg Cholesterol, 41mg Sodium,
35g Carbohydrates, 5g Fiber, 20g Sugars, 7g Protein

Chef Tip:
Apple cores can be composted or used for juicing after removing the seeds.

Dietitian’s Dish:
Apple cores can be composted or used for juicing after removing the seeds.