Quark bowl with apple and cinnamon
15 min · 22 g protein · 321 cals / serving
Like a warm apple crumble in breakfast form: tart apple cooked soft in a little butter, cinnamon and honey, spooned over cold, thick vanilla kvarg and finished with a crunchy cinnamon crumble of toasted oats and hazelnuts. Hot, cold, creamy and crisp in every spoonful.
Ingredients
Cinnamon apples
- 2 large apples, tart, such as Ingrid Marie or Granny Smith, diced
- 1 tsp butter
- 1 tsp ground cinnamon, divided
- 1/2 tbsp honey
Crumble
- 1/4 cup rolled oats
- 1 1/2 tbsp hazelnuts, roughly chopped
Kvarg
- 1 3/4 cups quark
- 1 tsp vanilla sugar, vaniljsocker, or 1/2 tsk vanilla extract
Steps
- Melt the butter in a frying pan over medium heat. Add the apple, half the cinnamon and the honey and cook, stirring now and then, 5–6 minutes until soft and glossy but still holding their shape. Tip into a bowl.
- Wipe out the pan, add the oats and hazelnuts and toast over medium heat, stirring, 3–4 minutes until golden and fragrant. Toss with the rest of the cinnamon and a pinch of salt.
- Stir the vanilla sugar into the kvarg and divide between two bowls. Top with the warm apples and their juices, then the crunchy crumble.
Good to know
Can I make it ahead?
Cook the apples and toast the crumble on Sunday; the apples keep 4 days in the fridge and the crumble a week in a jar. In the morning, warm the apples for 30 seconds or eat them cold.
Plain or flavoured kvarg?
Plain kvarg with vanilla lets the apple and cinnamon lead. A vanilla kvarg sweetened with sweetener works too; leave out the vanilla.
Other fruit?
Pear works the same way, and it's about the same score. In summer, fresh raspberries or blueberries need no cooking at all.
Alternative
Per
- Calories
- 89
- Protein
- (28%)
- 6 g
- Fat
- (18%)
- 2 g
- Carbohydrates
- (54%)
- 13 g
- of which sugar
- 8 g
- Fiber
- 2 g
- Sodium
- 32 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 642 kcal goes into the pot and 754 g of ingredients comes out as about 720 g of food: 89 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.