Oatmeal-stuffed apples

28

PREP TIME

20 min

TOTAL TIME

45 min

Serves

8

Oatmeal-stuffed apples

Photo, Erik Putz.

Kitchen tip: A drizzle of honey makes these oatmeal-stuffed apples even tastier! (This is basically the breakfast version of apple crisp.)

Ingredients

  • 1/2 cup large-flake oats
  • 1/4 cup almond milk
  • 2 tbsp maple syrup
  • 3 tbsp butter , divided
  • 1 tsp pumpkin pie spice
  • 4 dates , finely chopped (1/4 cup)
  • 4 Honeycrisp or Ambrosia apples , halved crosswise
  • honey , optional

Instructions

  • POSITION rack in centre of oven, then preheat to 400F. Line a baking sheet with parchment.
  • COMBINE oats with almond milk, maple syrup, 2 tbsp butter, pumpkin pie spice and dates in a medium bowl. Using a melon baller, scoop out and discard cores from apple halves. Scoop out more apple flesh, leaving a 1⁄2-in. border with the peel. (Apples should look like small bowls.) Finely chop the apple flesh and stir into oat mixture.
  • TRANSFER apples to prepared sheet, then fill each apple with oat mixture.
  • MELT and brush remaining 1 tbsp butter overtop.
  • BAKE until apples are fork- tender, 22 to 25 min. Transfer to a rack to cool completely. Refrigerate apples in a sealed container for up to 5 days. Drizzle with honey before serving.

Nutrition (per serving)

  • Calories
  • 122,
  • Protein
  • 1 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 5 g,
  • Fibre
  • 2 g,
  • Sodium
  • 38 mg.

Kitchen Tip: To reheat, microwave apples for 45 sec.

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