Today’s Loaded Apple Breakfast Nachos are a breakfast made for two. Possibly also as an after-dinner snack, or so I’ve heard. This paleo apple delight contains just the right amount of sweet and just the right amount of crunch. There is something so absolutely intoxicating about lemon juice and cinnamon.

Loaded Apple Breakfast Nachos were cultivated out of “a little of this, and a little of that.” When we wrapped up our relaxing, completely rejuvenating Easter weekend, we had a variety of leftover ingredients. I was dead in my tracks about what to do with them. We had pecans from our Fresh Mixed Berry Salad, shredded coconut from our No-Bake Paleo Chocolate Chip Coconut Bars, and almond butter from our No-Bake Chocolate Almond Butter Truffles. That’s a lot of disparate leftovers. Or so I thought. Then I remembered Green Apple Breakfast Nachos. Could these haphazard leftovers could be combined into something just as delicious? Yes, it’s entirely possible. And Loaded Apple Breakfast Nachos were born.

As for ingredients, the variations are endless. Swap out almond butter with another nut butter of choice. Or change out pecans for something like walnuts, almonds, cashews, or other favorite nut/seed. I stuck with unsweetened coconut flakes, Kirkland almond butter (Costco brand), lemon juice, and cinnamon.

I mentioned above my love affair with lemon juice and cinnamon, but what I didn’t mention is that it’s the Granny Smith apple I always grab to go with them. Granny Smith apples and almond butter happen to be my go-to paleo breakfast of choice. These Loaded Apple Breakfast Nachos just take that basic paleo and vegan recipe up a notch with a little variety, added color, and a lot of crunch. You can’t go wrong. Sour apples complement these ingredients well. However, I definitely believe you can use whatever apples you like. Pink Lady apples are another juicy option, which I used here as well. Additionally, these delightful bites take just a matter of minutes to make, and as for drizzling the almond butter? Well, you have options.

Pour the almond butter into a plastic baggie, trim a corner, and then drizzle over the top of the apple slices.
Stir the almond butter in a small dish and then drizzle using a small spoon.

If you are going with the more straightforward second option, then I suggest raising the spoon relatively high over the slices. This allows the almond butter to “thin out” as it runs off the spoon, ensuring an even almond butter distribution, which is, of course, paramount to the success of this recipe.

No, it isn’t.

I jest about it being paramount. Although I totally love a good, even distribution of my almond butter, this crunch-a-licious recipe will taste divine no matter how blobby or drippy-smooth your almond butter is. I asked K-Hubs what he thought of the recipe, but his face was buried in his half of the apple slices so he didn’t actually answer. Thus, he also didn’t weigh in on the almond butter conundrum.

If, however, blobby butter (please note I will be using that phrase in all kinds of company now, polite and otherwise) makes you feel sad, and drippy-smooth would make you feel better, then stir it briskly with a spoon first. I find that works well.

How long will these last? Surprisingly, I found they lasted for several hours. However, for best results, eat them shortly after assembly.

In blobby butter, drippy-smooth solidarity,
Morgan

Loaded Apple Breakfast Nachos

Print Recipe

Prep Time: 10 mins
Total Time: 10 mins
Yield: 2 servings 1x

Ingredients

Scale

2 Granny Smith apples, cored and sliced widthwise
1 tablespoon lemon juice
1/2 teaspoon cinnamon
2 tablespoons almond butter
2 tablespoons chopped pecans
1 tablespoon unsweetened shredded coconut

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Instructions

Spread apple slices out on a dinner plate or in a deep bowl.
Stir together lemon juice and cinnamon in a small dish and pour over apple slices.
Drizzle almond butter over apple slices.
Top with pecans and shredded coconut.
For best results, enjoy immediately.