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.
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?
This looks absolutely amazing!! Which doesnt surprise me because everything on your blog is delicious, both visually and tastewise!!! This is on my to-do list in the next few days :D Cant wait! Oh, and I bought one of those cat tunnels for my little princess when I took her in. She LOVES IT! My boyfriend told me that I wasted my money because she was never going to use it… sure enough its her favorite thing in the world!
Keep up the amazing work that you do!
hah I know exactly what you mean…Sketchie adores it! It’s his little shelter when he doesn’t want to be bothered or it’s where he goes when he wants to play and be hyper. Unfortunately his nails have pretty much ripped it to shreds (he gets a bit wild in there!).
Will be trying this, looks delicious
First of all, I just adore the first pictures. Love the half apple view of the inside. Second, I love baked apples! We did it a couple of times when I was a kid and just stuffed them with cinnamon, sugar, and marshmallows (I know, sugar AND marshmallows?). So yay for a healthier, more filling, less mood-swing inducing treat-meal. Great seasonal recipe too! Thanks as always!
Oh to be a kid again! hah
I made these the other day (minus the oatmeal at the bottom) and was going to post a recipe, but I could not get them to photograph well enough…yours look a lot better. I think it also had to do with the type of apple I used, they sort of fell apart.
I’ve definitely been there before! hah I hope you enjoyed them regardless :)
Ooh I feel like I’ve died and gone to heaven looking at these pics! Sounds delicious. Honeycrisps and Pink Lady apples are my favourites in general, and I love that they make great baking apples too. I’m also a huge fan of Crispin (or Mutsu depending on who’s labeling them!) because they’re kind of like a Golden Delicious, but a little more tart. I’m craving one now!
Fabulous recipe…perfect for a chilly rainy day like today!
I’ve had good luck baking Idareds, Jonagolds, Melrose, Braeburns, Empires…I like mixing varieties too, just for the screaming fun of it. :)
I am so obsessed with Jona Gold apples this season, they are so perfect for juicing and baking!! That pic looks amazing with what I believe is vanilla island Coconut Bliss on top ;)
Yum!
I know what you mean about multi tasking. I’m often making several things at once – supper plus lunch for the next day or baking muffins, cookies at the same time. I’m sure that’s why my kitchen always looks like a war zone when I’m done and it takes me 3 times as long to clean as I spent cooking. Oh well, at least I’m always having fun!
Recipe looks good – will try it out on the weekend.
This looks scrumptious! I’ve never actually baked an apple, i’m so behind! hahah must try this recipe soon :)
I love this recipe!!! I mean love it! It’s so creative!!! I have to try it out this weekend!!
Yum! Obsessed with all things apple and crunchy, great idea! Look like little pacmen :)
Wow-I need to eat this immediately!
I LOVE honeycrisp apples for absolutely everything!
Ah! These look so wonderful. Im going to give the apple baking another try, I too had some difficulty in the past…but a pear would actually sub great in this recipe too…I got delish ones from the farmers market last weekend and just popped one in the oven with a sprinke of coconut oil and ginger and it turned out great! Cant wait to try it with the oats too!
I am very curious about the cat tunnel. We adopted a stray cat from our freezing cold back yard and we have never had a cat. Where did you get the cat tunnel? Or just describe it and I will go shopping. I could not see much of the tunnel from the picture. Thanks.
Hey Karen! We bought it at a store called JSYK. You might be able to find them in pet stores or even online. The tunnel also collapses into a small ring, so it’s great for bringing it places or packing (umm not that we’ve ever done that! haha)
I have been quietly following you for some time now and must step forward and thank you for all of your incredibly healthy and delicious recipes, fun stories, and beautiful photography. I have used many recipes for my husband and myself, as well as grands and family. You are an amazing woman and thanks so much for sharing your many talents on your blog. Looking forward to many more adventures with you, Angela! Karen in San Diego
Hi Karen, Thanks for leaving such a lovely note! It means so much to me to hear that you enjoy the blog so much. :) truly, thank you. PS- I LOVE San Diego!!! can’t wait to go back sometime.
I love to add almond butter, too.
Great that you fill the whole pan with the apple stuff, I love that!
oh my heavens! these look wonderful!
Oh yum! I’m making this tonight!! I’m on a beach body crunch month and I’m craving something sweet and this will be it! on the edge of cheating ;)
Thanks :) and wish me good luck with the knife too LOL
-Michelle {LiveLoudly}
I was going to make baked apples last weekend, but we ended up making an apple crisp that turned out a bit too “crisp” on the bottom (it was burnt, sad!) We only had not so fresh sun crisps, though. I should get some better baking apples.
I once lived in a world where I thought the only kind of apple was red delicious. So, so sad. Our local orchard has a handy dandy chart of all the apples they grow and the best way to use them. It’s so helpful when deciding what apples to pick for different recipes!
http://www.fiferorchards.com/documents/AppleChart.pdf
Thank I will check that out! yay :)