Whole 30 Breakfast: One Pan, Easy, Grain Free “Cereal”

We are a week deep in our first Whole 30 and dare I say it isn’t nearly as bad as I expected?! I truly think doing keto last year helped me more than I originally thought. I’ll have a halfway progress post on our Whole 30 soon, but that’s not what we’re here to chat about today. Today I’m talking Whole 30 breakfast and sharing my favorite recipe yet. This Whole 30 breakfast recipe is so delicious that I will 100% continue to create this long after Whole 30 is over.

**Non-Whole 30 People! You will LOVE this recipe too! It is so easy and delicious and just so happens to be Whole 30 compliant. I added a few notes at the bottom on things you could add if you’re not Whole 30-ing. 

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Oddly enough, I haven’t craved many things during Whole 30. Sure I’ll randomly think about our favorite Mexican spot or wish I had a mimosa on a patio when we had a gorgeous weekend BUT I was not dying for anything. Something I strangely could not stop thinking about one evening? Cereal with milk and bananas. This is odd because I rarely ever, ever eat cereal and I hate milk. So why was I craving this? Who knows. I thought about it all night and woke up dreaming of it too. I decided to whip up a version of ‘cereal’ that turned out to be my favorite Whole 30 breakfast I’ve had yet.

I also love this recipe because I’m not a huge egg gal. I like hardboiled eggs but that is it. Any other eggs make me nauseous and there’s only so many hardboiled eggs you can eat for breakfast. It’s also so easy to make, makes your kitchen smell heavenly and can be made in large batches and reheated during the week. I would be as bold to say this may be one of my favorite recipe creations ever, Whole 30 breakfast or not!

Whole 30 Breakfast: One Pan, Easy, Grain Free “Cereal”


  • 2 Apples (Whatever kind you prefer)
  • 1/2 Cup of Nuts of Your Choice (I did walnuts and almonds)
  • 3 Dates
  • 2 TBSP Coconut Oil
  • 1 TBSP Cinnamon
  • 1 Cup of Almond Milk
  • 1 TBSP Almond Butter (or Nut Butter of Choice)
  • 1 Banana


  1. 1. Dice apples and dates (be sure to remove pits)
  2. 2. In a small pot or skillet, combine apples, nuts, dates, coconut oil and cinnamon
  3. 3. Cook on low medium heat for about 20 minutes, stirring occassionally, until apples are slightly softened
  4. 4. Serve a spoonful or two of apple mixture in a bowl, top with almond milk, sliced banana and almond butter

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 ** A few notes: The recipe above makes enough apple mixture to eat 4-5 bowls. However, I only included the measurements for the almond milk, banana and almond butter for one bowl. Store leftover apple mixture in a fridge for up to a week (if it lasts that long!) but know it does look a little odd when the coconut oil cools. To serve later in the week: place a spoonful of apple mixture in a microwave safe bowl and microwave for 30-45 seconds or until warm. If you’re not Whole 30 you could add granola on top for an added treat!

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I really eyeball the recipe each time I make it and sometimes throw in an extra date. They are SO yummy, they seriously taste like the most delicious treat. I have dreams of cooking peaches, dates, walnuts, and cinnamon with coconut oil and then topping it with a little scoop of vanilla ice cream but that is for my post Whole 30 days.

Have you ever tried Whole 30? If so I’d LOVE to hear what your favorite Whole 30 breakfast options are. I feel that’s what I struggle for the most and with RJ leaving for work around 5:30 am, I need something that’s easy to grab and go. Check back next week for an update on our journey, but I can tell you so far I am LOVING it. XO 



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