For a better user experience based on the region you shop in, please allow InSeasonezine.com to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Apple-Peanut Butter Breakfast Nachos

Apple-Peanut Butter Breakfast NachosdownloadEmail This Post
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.