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.
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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 need to make these the next time I have company coming to the house. I bet they make the whole place smell wonderful!
These are beautiful, sketchie is adorable, and now I’m kinda hungry. I love seeing your creativity, it is inspiring. I’m starting to teach cooking classes and I look to you often for inspiration.
At first I saw baked apples and I thought yuck, then I saw your tip about the honey crisp – I think the mushyness is what I never liked…I think I might try these.
Have a beautiful day.
Thanks for your lovely note! I’m so happy you are inspired by the recipes.
I also never was a fan of too soft apples. I find underbaking them slightly helps too. Enjoy!
That looks delicious – I am not an apple baking expert, but my two favorite apples are Macouns and Honeycrisps. I would think if the Honeycrisps hold up to baking, the Macouns would as well? Glad to hear you’ve defeated your cold!
Looks scrumptious! I think I could scoop up all that extra granola at the bottom with a spoon and not tell anyone! :)
I love love love honeycrisps but have never baked with them before. Can’t wait to try!
Those look fantastic!
I’ve been using Honeycrisp for most of my baking this year too. I recently picked up some Cortlands as well because I saw an apple chart that said they were good for baking and held up well. I haven’t tried too much with them yet, but I can say I find that they have a milder flavour than the Honeycrisp.
I love oats/oatmeal crumble-like toppings, streusel toppings, it’s all chewy & hearty and great. Paired with apples, even better – and I bet your house smelled amazing!
I’m convinced that honeycrisp apples are just the best for everything–eating, baking, applesauce, whatever! They are definitely my favorite. :) I always have trouble getting baked apples just right, so I’m going to have to give your recipe a try!
These look fabulous! Thanks for the shout out :) Pinning now!
Thank you for the inspiration!
wow I wish I had some leftover apples from apple picking to make this! but I might have to just pick some more up! (:
Wow, looks just like the best fall dessert! Love all your apple recipies this time of the year! <3 thank you!
Yum! These look delicious! I’ll have to try them out on my boyfriend
The stuffed apples are so cute!
I’ve been obsessed with making the same dessert over and over again- I put chopped up apples, any kind of winter squash, frozen cranberries, walnuts, cinnamon, molasses, maple syrup and some earth balance spread in a crock pot and let it cook for a few hours. I top it with cashew cream and granola, and it is UNREAL.
I love this idea, Angela! It’s like baked oatmeal with whole apples. Brilliant.
I’m really into baking spartan apples right now. They’re huge here in the East (still feels weird saying that with living out West all my life!) especially right now. They’re at all the markets!
Hi Angela! I posted a photo of my recreation of this recipe on your facebook page earlier but I thought I should post here too it was that good :) . I made this recipe for breakfast (I used a royal gala apple that held up very well!) and it was absolutely fantastic! I put some pumpkin butter (your recipe) on top and some greek yogurt and it was great! You’ve done it again, yet another keeper recipe ;)
Hey Katie, You are fast! haha. That’s great. I’m so happy you enjoyed them. By the way, I just checked my FB page and didn’t see your photo. I wonder what happened to it? Did it post for you?
Thank you for posting a simple, delicious dessert that not only is easy but looks elegant. I have been looking for ways to use up all the apples from my back yard. This is another solution for me. So far I’ve made apple chips, apple cider, apple butter, apple sauce and apple pie filling. It’s been a great fall :) Happy cooking!
Ohhh lucky girl having an apple tree! Glad to hear you are finding all kinds of ways to use them up. Enjoy the recipe!
I grew up with Macintosh and Cortland for baking. Those are still my favorite, but you may have sold me on the Honeycrisp.
I agree with Leanne, spartan is a good choice, you just have to be careful not to over bake or it will start to turn into a compote! I did a similar recipe with spartan apples this week http://thescienceoffood.info/post/34073817923/roastedapplestreusel
The spartan apples once baked will be soft however (which I like), you have to rely on the topping for the crunch. I like Laura`s PB but I`d probably garnish this with an almond butter/maple syrup mixture.
I approve of this as a breakfast, but you must have a bigger appetite than me! I eat just half a cup of oats and I’m good to go!
A trick I learned recently is to use a metal melon baller to core the apples. Works great!
Ah great tip! Now I need a melon baller :)
These look delicious! This is probably a silly question, but what’s the best way to core an apple? Yours turned out so well!
Thanks Steph! I just used a paring knife…it wasn’t easy but I just went slow! Those honeycrisp are HUGE!
Ok thanks!