Apple Cinnamon Breakfast Risotto Recipes

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APPLE-CINNAMON BREAKFAST COOKIES



Apple-Cinnamon Breakfast Cookies image

While everyone loves an ooey-gooey chocolate cookie in the afternoon, a morning cookie should be less decadent. One perfect solution: These delicious cookies with oaty goodness, sweetness from apples and maple syrup, and the apple-pie spices cinnamon and nutmeg.

Provided by Amanda Rettke

Time 20m

Yield about 24

Number Of Ingredients 10

1 large apple, peeled
1 cup unsweetened applesauce
1/3 cup coconut oil, warm enough to be liquid
1/3 cup pure maple syrup
1 cup all-purpose flour
1 cup old-fashioned rolled oats
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/8 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Grate the apple, and squeeze out the excess liquid. (This is a great snack for the kids; they love the fresh apple juice!) Mix the grated apple with the applesauce, coconut oil and maple syrup in a large bowl.
  • Stir together the flour, oats, cinnamon, baking powder, nutmeg and salt in a medium bowl. Mix the dry ingredients into the wet ingredients until just combined.
  • Scoop the batter onto the prepared baking sheet using a 1/4-cup measuring cup. Leave 2 inches between each cookie. Bake until lightly golden, 10 to 13 minutes.

BREAKFAST APPLE RISOTTO



Breakfast Apple Risotto image

Make and share this Breakfast Apple Risotto recipe from Food.com.

Provided by Andrew Collins

Categories     Oatmeal

Time 52m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon butter
2 golden delicious apples, peeled and chopped
1 1/2 cups rice
1 cup apple juice
1/8 teaspoon salt
4 cups milk
1/8 cup raisins (optional)
2 tablespoons brown sugar, to top

Steps:

  • on medium heat , melt butter in large saute pan. Add both apples and cook until soft.
  • Stir in the rice and stir until coated and see through. Stir in apple juice and cook until absorbed.
  • Stir in salt and 1/4 cup of milk at a time slowly until milk is absorbed and rice is creamy. Add raisnins.
  • Top with brown sugar.

Nutrition Facts : Calories 364.6, Fat 8.3, SaturatedFat 5, Cholesterol 27.9, Sodium 149.1, Carbohydrate 63.8, Fiber 2.2, Sugar 14.7, Protein 8.8

APPLE CINNAMON BREAKFAST RISOTTO



Apple Cinnamon Breakfast Risotto image

I'm not a big fan of oatmeal or cream of wheat, but this is a great hot cereal alternative for breakfast. I eat it with a little bit of 1/2 & 1/2.

Provided by Debra Taylor @n6mqq

Categories     Fruit Breakfast

Number Of Ingredients 9

3 tablespoon(s) butter, cold
4 medium apples, peeled, cored, diced
1 1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) allspice, ground
1/4 teaspoon(s) salt
1 1/2 cup(s) aborio rice
1/2 cup(s) brown sugar, firmly packed
4 cup(s) apple juice
1 teaspoon(s) vanilla extract

Steps:

  • Spray crock pot with cooking spray.
  • Melt butter in large skillet over med-high heat. Add apples, cinnamon, allspice and salt. Cook and stir 3 to 5 minutes or until apples begin to release juices. Transfer to crock-pot.
  • Add rice and stir to coat. Sprinkle brown sugar evenly over top of rice. Add apple juice and vanilla.
  • Cover; cook on high setting 1 1/2 to 2 hours or until liquid is absorbed.
  • Ladle into bowls and serve with either dried cranberries, raisins, sliced almonds or walnuts if desired.

BACON APPLE RISOTTO



Bacon Apple Risotto image

The beauty of this dish is it can be eaten for breakfast, lunch or dinner. A bit of savory, a touch of sweet and the perfect creaminess of the risotto make it a game-changer. Feel free to replace the consomme with chicken or vegetable broth if desired. You can also use white wine instead of red. -Evan Young, Studio City, CA

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 12

3 medium Fuji apples, cut into 1/2-inch dice
3 tablespoons lemon juice, divided
2-1/2 cups unsweetened apple juice
2 cups condensed beef consomme, undiluted
2 tablespoons butter
2 large yellow onions, cut into 1/2-inch dice
2 cups uncooked arborio rice
3/4 cup dry red wine
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
8 bacon strips, cooked and roughly chopped
Grated Parmesan cheese

Steps:

  • Toss apples in 1 tablespoon lemon juice; set aside. In a large saucepan, heat apple juice and consomme over medium-low heat. , In a Dutch oven, melt butter over medium heat. Add onions; saute until softened and translucent, about 10 minutes. Stir in rice. Cook, stirring occasionally, until rice and onions begin to brown, 4-6 minutes., Add wine; cook, stirring, until liquid is almost evaporated, 1-2 minutes. Stir in hot apple juice mixture. Bring to a boil. Reduce heat; simmer, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in apples, salt, pepper and remaining lemon juice; cook until apples are crisp-tender, about 5 minutes., Sprinkle with bacon and Parmesan cheese.

Nutrition Facts : Calories 365 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 775mg sodium, Carbohydrate 61g carbohydrate (16g sugars, Fiber 3g fiber), Protein 10g protein.

CINNAMON ROLL BREAKFAST CASSEROLE WITH SPICED APPLES



Cinnamon Roll Breakfast Casserole with Spiced Apples image

This gooey, refrigerated cinnamon roll dish layered with homemade spiced apples is good for breakfast, brunch, or dessert.

Provided by John Lingerfelt

Categories     Breakfast Casseroles

Time 1h10m

Yield 16

Number Of Ingredients 8

3 medium Granny Smith apples, peeled and diced
½ cup brown sugar
½ cup maple syrup, divided
3 teaspoons ground cinnamon, divided
½ teaspoon ground nutmeg
½ cup milk
2 large eggs
2 (17.5 ounce) cans refrigerated cinnamon roll dough with icing

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Place diced apples in a large skillet over medium heat with brown sugar, 1/2 cup maple syrup, 2 teaspoons cinnamon, and nutmeg. Mix together and simmer until apples are tender, 10 to 15 minutes. Drain apples and set aside.
  • Meanwhile, whisk milk, eggs, and remaining 1 teaspoon cinnamon together in a bowl.
  • Open 1 tube cinnamon rolls; set icing aside. Cut each cinnamon roll into 6 pieces. Place all pieces into the milk mixture and mix around until fully covered. Remove from the milk mixture and press into the bottom of the prepared baking dish.
  • Evenly place spiced apples on top of the cinnamon roll layer. Open remaining tube of cinnamon rolls and repeat step 4 (cutting and coating cinnamon rolls), then press on top of the apples to form a top layer. Drizzle remaining 1/4 cup maple syrup over top.
  • Bake in the preheated oven until the top is golden brown and puffy, 30 to 35 minutes.
  • Heat 2 icing packets in the microwave for 5 to 10 seconds; drizzle over the casserole. Serve immediately.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 49.9 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 489.4 mg, Sugar 16.1 g

APPLE BREAKFAST RISOTTO RECIPE - (4.5/5)



APPLE BREAKFAST RISOTTO Recipe - (4.5/5) image

Provided by Late2Serenity

Number Of Ingredients 11

4 Granny Smith Apples, peeled and sliced
2 Cups Apple Juice
2 Cups Water
2 1/2 cups Arborio Rice
1/4 cup brown sugar
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
1/8 tsp. cloves
1/8 tsp. nutmeg
1/4 cup butter, sliced

Steps:

  • Place all the ingredients in your lined or sprayed crockpot. Cook on low for 8-10 hours overnight. Serve warm for breakfast, or separate out into individual containers for meal prep.

APPLE-CRANBERRY BREAKFAST RISOTTO



Apple-Cranberry Breakfast Risotto image

Cranberries and apples are tart enough to balance the sweetness in this hearty dish that's fun for an after-presents breakfast on Christmas morning. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h15m

Yield 10 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1-1/2 cups uncooked arborio rice
2 medium apples, peeled and chopped
1/3 cup packed brown sugar
1/4 teaspoon kosher salt
1-1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 cups 2% milk
2 cups unsweetened apple juice
1 cup dried cranberries

Steps:

  • Heat butter in a 4-quart slow cooker on high heat until melted. Add rice; stir to coat. Add apples, brown sugar, salt and spices. Stir in milk and apple juice., Cook, covered, on low until rice is tender, 3-4 hours, stirring halfway. Stir in cranberries during the last 15 minutes of cooking.

Nutrition Facts : Calories 298 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 124mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

APPLE RISOTTO



Apple Risotto image

A surprising main dish with the sharp taste of apples and cheese. The first time that I was served this by my dear friend, Claire, I couldn't get enough. I begged for the recipe, made it the next evening, and feel NO guilt over eating it all! Served with steamed asparagus and a nice crisp white wine, it is the perfect meal for friends and family.

Provided by The_Swedish_Chef

Categories     Long Grain Rice

Time 2h

Yield 4 , 4 serving(s)

Number Of Ingredients 9

4 -5 cups chicken broth
4 tablespoons unsalted butter
2 tablespoons of minced onions
1 cup of uncooked italian arborio white rice
2 cups apples, peeled & diced (1/4-inch size)
1/3 cup dry white wine
2 tablespoons of freshly grated parmigiano-reggiano cheese, plus more as garnish
salt
nutmeg, to taste

Steps:

  • Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer.
  • Melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. Add onion and saute for 3 minutes.
  • Add the rice and 1 cup of the apples; saute, stirring for 3 minutes.
  • Stir in the wine and boil, stirring, until wine is reduced by half.
  • Add enough hot broth (about 1/2 cup) to just cover the rice. Simmer and cook, stirring constantly, until almost all of the broth has been absorbed, about 3-4 minutes.
  • Continue adding hot broth in 1/2 cup incriments, stirring constantly, until all broth is absorbed and rice is pulling away from the pan. During last 5 minutes, add remaining 1 cup of diced apples.
  • Cook until creamy and center is done. Remove from heat.
  • Stir in last 2 tablespoons of butter with the parmesian cheese, stir well. Serve immediately with additional cheese.

Nutrition Facts : Calories 372.9, Fat 14, SaturatedFat 8.2, Cholesterol 32.3, Sodium 795.6, Carbohydrate 48.4, Fiber 2.9, Sugar 7.6, Protein 9.4

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