I’m a multi-tasking addict. It’s sad to say that I can’t perform many tasks without doing other things at the same time. For instance, when I was making this recipe yesterday, I was also cooking 2 other recipes, shooting photography, and doing computer work at the same time. That’s just how I function most days. I blame the technology age for my lack of attention span and why I have no less than 20 tabs open on my computer at all times. There is no hope for me!
I guess it comes as no surprise that I like my food to multi-task too. Breakfasts that can be dressed up for dessert or whipped out of the fridge for a healthy afternoon snack really impress me. You know what else I love? Desserts that are wholesome enough for breakfast. A 3-in-1 recipe. Am I really asking for too much here? I don’t think so.
After a few days away from my kitchen, it felt so good to have my appetite for baking (and eating!) back. I’m happy to say that this recipe today fits all 3 goals for breakfast, snacking, and dessert. Hey, if you want to eat it for dinner too, I’d say we’re kindred spirits.
Now, a little note about baked apples.
Do you struggle as much as I do with the decision of which type of apple to bake? It gets me every time. In my mind, there’s nothing worse than a mushy baked apple. I had a rather traumatic apple baking experience a couple years ago and it just about turned me off baked apples for life. Thankfully, I gave it another shot, this time using Honeycrisp apples. They held up so well in the oven, they were still firm after 40 minutes of baking. Soft on the outside and firm in the middle – that’s my perfect baked apple. If you prefer the baked apples soft all the way through with that “melt in your mouth” quality, just bake until you can easily slide a fork through the middle. Your call. The baking time will vary greatly depending on the variety of apple as well as the size. My apples were huge – just under 400 grams for the pair.
I mixed up a lovely cinnamon date pecan oatmeal and then stuffed it into the middle of two apples. All of the leftover oatmeal gets scooped into the dish and it’s baked for around 40 minutes or so (it probably could’ve used another 5 mins since the apples were so large). It’s so incredibly simple – and the outcome was even better than I hoped! I could see this dish making a lovely holiday breakfast.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Baked Apples Stuffed With Cinnamon Date Pecan Oatmeal
Yield
2-4 servings
Prep time
Cook time
Total time
Recipe inspired by Yummy Mummy Kitchen.
Ingredients
- 2 large firm baking apples (I used Honeycrisp), cored
- 1 cup rolled oats
- 1 tsp cinnamon
- 1/4 tsp freshly ground nutmeg
- 4 Medjool dates (or raisins), pitted and chopped
- 1 tbsp chia seeds (or try ground flax)
- 1/4 cup pecans (or walnuts), chopped
- 1.5 cups almond milk
- 1 tsp vanilla
- 1.5 tbsp pure maple syrup, plus more for garnish
Directions
- Preheat oven to 350°F. Wash and core apples. You want to make the hole about an inch in diameter, so there is enough room for stuffing. Place cored apples in a lightly oiled rimmed baking dish (I used a 4 cup dish).
- In a mixing bowl, whisk together the rest of the ingredients.
- Fill apples with the oatmeal mixture (pack it down slightly) and then spoon the leftover oatmeal + all liquid into the dish, surrounding the apples.
- Bake, uncovered, for approximately 35-50 minutes (this time will vary depending on your apples, so keep an eye on it). To test for doneness, pierce apple with a knife. If it slides through fairly easy it’s done. The almond milk should also be absorbed and the oatmeal fairly firm. Serve with drizzle of pure maple syrup, apple butter or pumpkin butter, whipped coconut cream, non-dairy ice cream, or yogurt.
Enjoy it hot or cold, for breakfast, snacking, or dessert a la mode! [I’m a poet and I know it.]
It’s also Sketchie approved. The hot oven made me flustered on a warm fall day and I had to rip off my sweater, providing him a cozy cat bed. :)
Note his cat tunnel in the background. The best 10 bucks we ever spent.
By the way, please remind me to purchase an apple corer! I am the worst at coring apples with a paring knife. It’s a miracle I have all 10 fingers intact today.
I’m curious – what are your favourite baking apples? Have you tried certain varieties with great results? Or others with poor results?
I made this for breakfast this morning for me and my daughter and it was amazing!! we’ve recently started an elimination diet for her trying to find intolerances and sugar has been one of the things we’ve taken out. we’re both looking for something sweet and this took care of it. i used golden delicious apples and didn’t use the maple syrup and it was perfect. next time i might heat up and drizzle with the farm cinnamon honey i have. thanks for saving our breakfast options…and desserts too :)
I tried baking these with quinoa flakes instead of oatmeal, and I also placed the apples in mini loaf pans. Everything around the apple baked into bread! Do you think it’s because of the quinoa flakes or the pans? It just absorbed all the liquid!
This is what’s for dinner tonight!
Hi! I made these last night. I wanted them as dessert for my boyfriend and I. I didn’t have a dessert type topping like almond milk ice cream (which would have been delish!), so I mixed maple syrup and almond butter together and drizzled it on top. It was amazing!
I am truly a fan of your page! I am planning on making 2 of your recipes this weekend and this is one of them. If I don’t have something to core my apples- can I chop them and make an apple crisp using this recipe? Also, would green apples work or would you say the honey crisp holds up best in the heat?
Yum! I am trying this on Friday. I am going to use Honey Crisp apples and Bosc pear slices for the sides. Then topping it all off with coconut whipped cream.
I realize I’m way late to this posting, but oh man!! I came across your recipe for coconut whipped cream a while ago and after a few failed attempts successfully made my first batch! I was wondering what to put it on (since shoveling it all into my mouth is probably not the most lady like option) and then I saw this! It looks like I’ll be making a double batch so I have breakfast for the week, each complete with some coconut whipped cream! Thanks so much for sharing!!
p.s. I got an apple corer about 6 months ago for only about $10. Best purchase I’ve ever made!
What a perfect treat for the upcoming Fall months.
This just screams fall. I made one stuffed apple and halved the oatmeal recipe since it was just for me (breakfast this morning!). I have never had baked apples before, and stuffing it with oatmeal seemed genius! The smell alone was amazing – cinnamon & spices, apples, maple, pecans… I couldn’t get enough. I did not expect to love it as much as I did – mostly because I am so in love with cold overnight oats that hot oats are not always as appealing to me. I was pleasantly surprised with this recipe! I cannot wait to make it again, maybe for a holiday breakfast or dessert for my fiance and me or some family. I bet a scoop of coconut or almond ice cream would make this the perfect holiday dessert. Thanks for a comforting fall recipe that I know I”ll be making again soon :)
YUM
Anybody use Fuji apples?
Healthy and warming on a blustery January morning. The hardest part of this recipe is coring the apples and then waiting the 45 minutes until the delicious breakfast is ready. And they are well worth the wait! My apple was a bit crunchy which was a nice contrast to the oatmeal. Adding a bit of syrup or coconut cream will enhance the final flavors as well.
A definite hit and will make again.
Thank you for this recipe! I was inspired to make a baked apple dessert and came across your recipe. I had all the ingredients on hand too, yea! This dish smelt like I was walking through Disneyland smelling churros while baking, I love when food congers up memories through smells and taste!
Dear Angela,
I really enjoyed your 2 cookbooks as well as your blog. Very well done and thank you for being such an inspiration for others to live healthier.
By the way, your Sketchie cat is so adorable! May I ask what type of cat is he please?
Many thanks and keep up your amazing work,
Phuong.
Hey Phuong, Thank you so much for your kind words! Sketchie is a Bengal (sadly, he passed away from cancer, but his memory lives on in our hearts.)